Crispy Baked Buffalo Wings with Homemade Ranch Dip Recipe
This recipe for Crispy Buffalo Wings delivers perfectly baked wings that are crispy on the outside and tender on the inside, tossed in a flavorful homemade buffalo sauce. The wings are seasoned with a dry rub to enhance crispiness and baked at a high temperature, making them a delicious and healthier alternative to traditional fried wings. Served with a creamy, herby ranch dipping sauce and classic sides of carrots and celery, these wings are perfect for game day, parties, or any casual gathering.
- Prep Time: 15 minutes (plus optional overnight resting time)
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes (excluding optional overnight resting)
- Yield: 3 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken Wings
- 3 lbs chicken wings & drumettes (medium to large size – do not use small wings)
- 1 tbsp baking powder
- 1 tsp kosher salt (or 1/2 tsp table salt)
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Buffalo Sauce
- 1/3 cup Frank’s Red Hot sauce
- 3 tbsp butter
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Tabasco sauce (about 10 dashes or to taste)
Ranch Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 3 tbsp whole milk (add slowly to desired consistency)
- 1/4 tsp dried parsley
- 1/4 tsp dill
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp sea salt
- 1 tsp lemon juice
- Pinch of black pepper
Instructions
- Optional Overnight Rest: Place the chicken wings on a wire rack in the refrigerator overnight to dry them out and remove excess moisture, which helps achieve crispier skin.
- Prepare Ranch Dressing: In a bowl, combine mayonnaise, sour cream, dried parsley, dill, garlic powder, onion powder, sea salt, black pepper, and lemon juice. Slowly add whole milk until the desired creamy consistency is reached. Chill the dressing in the refrigerator until ready to serve.
- Make Buffalo Sauce: Melt butter in a small saucepan over medium-low heat. Stir in Frank’s Red Hot sauce, Dijon mustard, Worcestershire sauce, and Tabasco to taste (about 10 dashes for medium heat). Warm for a couple of minutes, then remove from heat and set aside.
- Season Wings: Mix kosher salt, garlic powder, black pepper, and baking powder in a bowl. Adjust salt quantity to taste; use less if you prefer a lighter seasoning since the buffalo sauce adds flavor.
- Dry Wings: Pat the wings thoroughly dry with paper towels to remove moisture which helps with crisping during baking.
- Coat Wings: Toss the wings evenly with the seasoning mixture to ensure each wing is well coated.
- Arrange for Baking: Place the wings on a wire rack set over a baking sheet, spacing them at least 1 inch apart to allow hot air circulation around each wing.
- Initial Bake: Preheat the oven to 450°F (232°C). Position the rack higher than the middle but not at the top. Bake the wings for 30 minutes.
- Flip and Continue Baking: After 30 minutes, flip each wing and bake for an additional 20-25 minutes until crispy and cooked through. Approximately 23 minutes is ideal but adjust based on your oven and wing size.
- Toss in Buffalo Sauce: Reheat the buffalo sauce slightly before pouring it over the wings. Toss to coat evenly. For crispier wings, serve the sauce on the side for dipping instead.
- Serve: Plate the buffalo wings with the prepared ranch dressing and fresh carrot and celery sticks for a classic presentation.
Notes
- Resting wings overnight to dry improves crispiness significantly but can be skipped if short on time.
- The baking powder in the seasoning mix is key to achieving crispy skin during baking.
- Adjust the amount of Tabasco sauce in the buffalo sauce for heat preference.
- If you prefer extra crispy wings, serve the buffalo sauce on the side instead of tossing.
- Use medium to large chicken wings for optimal cooking and texture.
Keywords: Buffalo wings, crispy baked chicken wings, buffalo sauce, homemade ranch, party appetizer, game day food, spicy wings