Preheat oven to 400 degrees F.

Place bell peppers, tomatoes, shallots, and garlic on a baking sheet pan and roast for 35-40 minutes or until charred. Flip vegetables over halfway through. Remove from oven and remove garlic peel.

Place all vegetables in a blender along with basil, extra virgin olive oil, red wine vinegar, red pepper flakes, salt and pepper. Puree until smooth and let cool completely.

Season chicken wings with salt and pepper. Pour half of the bell pepper marinade, tossing to coat. Reserve remaining bell pepper sauce. Marinate chicken for at least 1 hour or overnight.

Meanwhile, make Greek yogurt ranch. Combine yogurt with buttermilk, parsley, dill, garlic powder, lemon juice, and onion powder. Season with salt and pepper and let sit for at least 20 minutes.

Increase oven temperature to 450 degrees F. Line a baking sheet with parchment paper.

Pour remaining reserved bell pepper marinade in a small sauce pot and bring to a boil over medium heat. Continue to simmer, stirring frequently, until reduced by half. Set aside.

Lay chicken wings on prepared baking sheet in an even layer and roast for 15 minutes. Flip chicken over and baste with reduced sauce. Roast for another 15 minutes. Flip chicken over again and baste once more. Roast for another 5 minutes or until caramelized.

Remove red pepper chicken wings from oven and serve with Greek yogurt ranch.