Spicy Chicken Wings Ranch (Printable)
Crispy, spicy wings with a creamy ranch dip perfect for gatherings and game days.
# 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 (or 1/2 tsp dried dill)
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 Steps:
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 Pointers:
01 -
- The spice blend creates this gorgeous deep red color that looks restaurant quality but takes five minutes to throw together
- That homemade ranch is honestly good enough to eat with a spoon, and it cuts through the heat perfectly
02 -
- That wire rack step is the difference between wings that actually crunch and wings that just taste steamed
- Let the ranch sit for at least thirty minutes in the fridge, because the dried garlic powder needs time to wake up
03 -
- Line your baking sheet with foil underneath the rack because that baked on spice grease is impossible to clean later
- Let the wings rest for five minutes after baking so the juices redistribute instead of running all over your cutting board