Spicy Chicken Wings Ranch (Printable)

Oven-baked wings coated in spicy sauce, paired with creamy ranch for a bold flavorful bite.

# What You 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 (adjust to taste)

→ 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

# How-To:

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 - For the ranch dressing: 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 Tips:

01 -
  • The homemade spicy sauce hits that perfect sweet heat balance that keeps everyone coming back for more
  • That crispy skin achieved without deep frying makes these feel almost guilt free
  • The ranch recipe alone is worth keepingit beats anything from a bottle
02 -
  • Never sauce wings before baking or the sugar will burn and the skin will never get crispy
  • Room temperature wings bake more evenly than cold straight from the fridge ones
  • The sauce clings better to wings that have rested about 3 minutes after baking
03 -
  • Let wings rest 5 minutes after saucing so the coating really sticks instead of pooling at the bottom of the bowl
  • Double the ranch recipe. Seriously. You will want it on everything else all week.

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