For the pine nuts: Heat a dry skillet, without oil, over medium- low heat. Place pine nuts in a single layer and cook them, stirring occasionally or tossing the skillet, until they’re golden brown and smell very nutty, about 3 - 5 minutes.

Preheat the oven to 350°F (176°C).

Chicken Dip: Spray ramekins with nonstick spray. In a large bowl, add the rotisserie chicken, half of the mozzarella cheese, cream cheese, buffalo wing sauce, and ranch dressing. Mix until well combined. Transfer the mixture into one or more ramekins and spread it into an even layer. Top with the remaining mozzarella cheese. Bake for 20 minutes.

Prep the Wings: Toss the wings with garlic powder, oil, salt, and pepper.

For the Salad: Whisk oil, vinegar, salt, and pepper in a large bowl until combined. Add tomatoes, fennel, parsley, and toasted pine nuts; toss to coat.

Preheat a grill on medium heat. Grill the wings on all sides to get a nice crispy char to an internal temperature of 160℉ (71℃) using a thermometer.

(Alternatively, use the oven. Cook the wings on a baking sheet in the oven until crispy to an internal temperature of 160℉ (71℃) using a thermometer.)

Toss the wings in bbq sauce in a bowl or serve on the side.

Serve the wings with buffalo dip and chips, tomato fennel salad, and cold beer.