Spicy Chicken Wings Ranch (Printable)
Oven-baked wings tossed in spicy sauce, served with cooling, creamy ranch dressing.
# What You'll Need:
→ Chicken Wings
01 - 2.2 lbs chicken wings, separated at joints, tips removed
02 - 1 tablespoon vegetable oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
→ Spicy Sauce
07 - 1/4 cup hot sauce (e.g., Franks RedHot)
08 - 2 tablespoons unsalted butter, melted
09 - 1 tablespoon honey
10 - 1/2 teaspoon cayenne pepper
→ Ranch Dressing
11 - 1/2 cup mayonnaise
12 - 1/4 cup sour cream
13 - 2 tablespoons buttermilk (or milk)
14 - 1 tablespoon fresh chives, finely chopped
15 - 1 tablespoon fresh parsley, finely chopped
16 - 1/2 teaspoon dried dill
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon onion powder
19 - 1/4 teaspoon salt
20 - 1/4 teaspoon 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 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 - In a small bowl, whisk together hot sauce, melted butter, honey, and cayenne pepper until combined.
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 Advice:
01 -
- The oven does all the hard work while you prep the easiest ranch youll ever make
- That honey in the sauce creates this incredible sticky glaze that makes them taste restaurant quality
- The homemade ranch is so good youll want to put it on everything afterwards
02 -
- Placing wings on a wire rack over the baking sheet instead of directly on the pan makes them extra crispy by letting air circulate underneath
- Let the wings rest for just 2 minutes after coating in sauce so the glaze sets instead of dripping off immediately
03 -
- Separate the wings at the joints yourself instead of buying pre cut wings. You can save the wing tips in the freezer for homemade stock later.
- Line your baking sheet with foil underneath the parchment for even easier cleanup because that baked on sugar is stubborn