Spicy Chicken Wings Ranch (Print View)
Crunchy wings baked with smoky spices atop a creamy ranch dip, ideal for game nights and gatherings.
# What You Need:
→ Chicken Wings
01 - 2.2 lbs chicken wings, separated at joints, tips removed
02 - 1 tbsp vegetable oil
03 - 1 tsp salt
04 - 1/2 tsp freshly ground black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika
→ Spicy Sauce
07 - 1/4 cup hot sauce
08 - 2 tbsp unsalted butter, melted
09 - 1 tbsp honey
10 - 1/2 tsp cayenne pepper
→ Ranch Dressing
11 - 1/2 cup mayonnaise
12 - 1/4 cup sour cream
13 - 2 tbsp buttermilk
14 - 1 tbsp fresh chives, finely chopped
15 - 1 tbsp fresh parsley, finely chopped
16 - 1/2 tsp dried dill
17 - 1/2 tsp garlic powder
18 - 1/2 tsp onion powder
19 - 1/4 tsp salt
20 - 1/4 tsp black pepper
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil.
02 - Pat chicken wings completely dry with paper towels. In a large bowl, toss wings with vegetable oil, salt, black pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange wings in a single layer on the prepared baking sheet. Bake for 35–40 minutes, flipping halfway through, until crisp and golden brown.
04 - While wings bake, whisk together hot sauce, melted butter, honey, and cayenne pepper in a small bowl until smooth.
05 - Whisk together mayonnaise, sour cream, buttermilk, chives, parsley, dill, garlic powder, onion powder, salt, and black pepper in a medium bowl until smooth. Refrigerate until serving.
06 - Transfer cooked wings to a clean bowl. Pour spicy sauce over wings and toss thoroughly to coat.
07 - Serve wings immediately with chilled ranch dressing on the side for dipping.
# Expert Tips:
01 -
- The homemade hot sauce hits that perfect sweet spot between fiery and addictive
- Creamy ranch dressing cools everything down for the most satisfying bite
02 -
- Dry your wings thoroughly with paper towels before seasoning for the crispiest skin
- Let the sauce rest for a few minutes to let the flavors meld before tossing
03 -
- Separate the wings yourself instead of buying pre-cut ones for better value and control
- Let the wings rest for 5 minutes after saucing so the coating sticks better