Spicy Chicken Wings Ranch (Print View)

Crispy oven-baked wings tossed in fiery spices, served with a smooth, herb-infused ranch dressing.

# What You Need:

→ For the Spicy Chicken Wings

01 - 1.5 lbs chicken wings, split at joints, tips removed
02 - 2 tbsp olive oil
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1 tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp cayenne pepper
09 - 1/4 tsp chili powder

→ For the Ranch Dressing

10 - 1/2 cup mayonnaise
11 - 1/2 cup sour cream
12 - 2 tbsp buttermilk
13 - 1 tbsp fresh parsley, finely chopped
14 - 1 tbsp fresh chives, finely chopped
15 - 1 tsp fresh dill, finely chopped
16 - 1/2 tsp garlic powder
17 - 1/2 tsp onion powder
18 - 1/2 tsp salt
19 - 1/4 tsp black pepper
20 - 1 tsp lemon juice

# How to Make It:

01 - Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil, and set a wire rack on top.
02 - Pat the chicken wings dry with paper towels. Place them in a large bowl and toss with olive oil, salt, pepper, paprika, garlic powder, onion powder, cayenne, and chili powder until evenly coated.
03 - Arrange the wings on the prepared rack in a single layer. Bake for 40 minutes, turning once halfway through, until crispy and golden.
04 - In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, parsley, chives, dill, garlic powder, onion powder, salt, pepper, and lemon juice until smooth. Refrigerate until ready to serve.
05 - Transfer the hot wings to a serving platter. Serve immediately with ranch dressing on the side.

# Expert Tips:

01 -
  • The ranch dressing alone will make you abandon store bought versions forever
  • Crispy oven wings without the mess of deep frying
  • The spice hit hits perfect without overwhelming
02 -
  • Drying the wings thoroughly with paper towels is the difference between crispy and sad
  • The wire rack lets hot air circulate underneath so you do not have to flip as often
  • Ranch needs at least 30 minutes in the fridge for flavors to meld properly
03 -
  • Room temperature wings cook more evenly than cold ones straight from the fridge
  • Let the wings rest for 5 minutes after baking so the juices redistribute

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