Ranch Wings
My family loves anything ranch flavored, and chicken wings are a football weekend staple around our house, so naturally I had to combine the two!
The secret to crispy oven-baked wings is patting the chicken thoroughly dry before seasoning it. Baking powder helps the skin brown and crisp in the oven, while smoked paprika adds a little extra flavor and color. I like adding cayenne pepper, too, but you can leave it out if you’re serving these to kids or anyone who prefers it milder.
Once the wings are baked, they’re tossed in a buttery mixture with garlic, Parmesan, fresh dill, and a splash of apple cider vinegar. That final coating gives them plenty of savory flavor without making them soggy. And then there’s the dipping sauce: a spicy buffalo ranch made with mayonnaise, buttermilk, hot sauce, and ranch seasoning. It’s creamy, tangy, and just hot enough to keep you coming back for another wing. You could also dip them in homemade ranch dressing if you're not into the spice. Serve these with plenty of napkins and your favorite game-day sides. I love a big pan of sheet pan nachos to go with them!
Yes. Season the wings, arrange them on the prepared rack, cover them with plastic wrap, and refrigerate for up to 24 hours before baking. Make the buffalo ranch at least 30 minutes ahead so the flavors have time to develop.
Ingredients
1/2 cup mayonnaise
6 Tbsp. buffalo-style hot sauce (such as Frank’s RedHot)
1/4 cup buttermilk
2 Tbsp. plus 2 tsp. apple cider vinegar
2 1/2 tsp. kosher salt
1/4 tsp. black pepper
1 (1-ounce) package ranch seasoning mix
Cooking spray
1 Tbsp. baking powder
1/2 tsp. smoked paprika
1/2 tsp. cayenne pepper
(optional)
3 lb. chicken wings, split, tips removed
4 Tbsp. salted butter
2 garlic cloves, grated
1/4 cup grated Parmesan cheese
2 Tbsp. chopped fresh dill
Directions
