Spicy Chicken Wings Ranch (Print View)
Crispy wings baked to golden perfection, coated in spicy sauce, with a smooth ranch dip on the side.
# What You'll 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 (e.g., Franks RedHot)
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 (or milk)
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
# Step-by-Step Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil.
02 - Pat chicken wings 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, prepare the spicy sauce: In a small bowl, whisk together hot sauce, melted butter, honey, and cayenne pepper.
05 - In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, chives, parsley, dill, garlic powder, onion powder, salt, and black pepper until smooth. Refrigerate until ready to serve.
06 - Once wings are cooked, transfer to a clean bowl. Pour the spicy sauce over the wings and toss to coat thoroughly.
07 - Serve immediately with ranch dressing on the side for dipping.
# Expert Suggestions:
01 -
- The homemade ranch puts bottled versions to shame and takes two minutes
- Honey in the hot sauce creates this incredible sweet heat balance
02 -
- Crowding the baking sheet creates steam instead of crispiness, so work in batches if necessary
- The sauce needs to go on immediately after baking while the wings are hot enough to melt the butter
03 -
- Room temperature wings cook more evenly, so take them out of the fridge thirty minutes before seasoning
- A final quick broil for two minutes after saucing creates those gorgeous caramelized spots