To make the salsa verde ranch dressing, place the jalapeños, tomatillos, and garlic in a saucepan. Cover with water, bring to a boil and then simmer for 7-10 minutes or until the tomatillos have turned an army-green color and softened.
With a slotted spoon, transfer the jalapeños, tomatillos, and garlic to a blender. Add the cilantro and blend until smooth. (If the tomatillos aren’t juicy enough, add 1 tablespoon of the cooking water.)
With a rubber spatula scrape out the salsa verde puree into a bowl and add the yogurt, mayonnaise, cumin, and cayenne. Stir until well combined. Taste and adjust seasonings and add salt and pepper. You should have about 1 1/2 cups of salsa verde ranch dressing.
Salt and pepper the wings then place into a food-safe storage container. Pour 1/4 cup of the salsa verde ranch over the wings (refrigerating the rest to use later), and then toss to coat evenly. Cover and marinate for 1 hour.
To cook the wings, line a sheet pan with parchment paper or greased foil, and then place the wings in one layer on the sheet. Allow to come to room temperature, about 15 minutes, then turn on the broiler and place a rack 6 inches from the heating element.
Take the rest of the salsa verde ranch out of the refrigerator and pour 2 tablespoons into a bowl for basting the wings, reserving the rest for serving with the wings.
Cook the wings for 8-10 minutes or until one side is brown and crisp, and remove from the oven. Flip the wings to the other side, baste the wings with the 2 tablespoons of salsa verde ranch, and then return to the oven. Cook another 8-10 minutes or until brown and crisp.
Remove from the oven and serve warm with lime wedges and the rest of the salsa verde ranch.
Notes
If you’re more inclined to grill your wings they would be delicious that way, too. As I said, I’m not an expert on this method, but I would reckon grilling them close together at about medium while turning occasionally would yield similar results.