Spicy Chicken Wings Ranch (Print View)
Oven-baked chicken wings with spicy seasonings and a creamy homemade ranch dressing.
# What You'll 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
# Step-by-Step Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil, and place a wire rack on top for optimal air circulation.
02 - Pat chicken wings completely dry with paper towels. Place in a large bowl and toss with olive oil, salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and chili powder until evenly coated.
03 - Arrange wings on prepared rack in a single layer. Bake for 40 minutes, turning once halfway through, until wings are crispy and golden brown with cooked-through meat.
04 - While wings bake, whisk together mayonnaise, sour cream, buttermilk, parsley, chives, dill, garlic powder, onion powder, salt, black pepper, and lemon juice in a medium bowl until smooth. Refrigerate until serving.
05 - Transfer hot wings to a serving platter and serve immediately with chilled ranch dressing on the side for dipping.
# Expert Suggestions:
01 -
- The homemade ranch beats any bottled version by a mile and comes together in minutes
- That spice blend creates this incredible crust that people will assume came from a restaurant fryer
02 -
- Dry the wings thoroughly with paper towels or the steam will prevent proper crisping
- Room temperature wings bake more evenly than cold straight from the fridge
03 -
- Let the wings rest for 5 minutes after baking so they stay extra crispy
- The wire rack is non-negotiable unless you want soggy bottoms on your wings