Spicy Chicken Wings Ranch

My brother showed up at my door last Super Bowl Sunday with three pounds of raw chicken wings and absolutely zero plan. We ended up winging it (sorry, I had to) and created these spicy little numbers that disappeared before halftime even started. Now they are the most requested item at every gathering.

I made these for a Tuesday night dinner once when my apartment smelled like spices for three days straight. My neighbor actually knocked on my door thinking I was running a restaurant. Best compliment ever received.

Ingredients

• Chicken wings: Fresh wings pat them completely dry before seasoning because moisture is the enemy of crispy skin
• Olive oil: Helps the spices stick and promotes even browning
• Smoked paprika: This gives that beautiful reddish color and a subtle smoky depth
• Cayenne pepper: Adjust based on your heat tolerance but do not skip it entirely
• Mayonnaise: Use real mayo not miracle whip for the ranch base
• Buttermilk: Essential for that tangy ranch flavor and perfect consistency
• Fresh herbs: Parsley chives and dill make all the difference in the homemade ranch

Instructions

Get everything ready:

Preheat your oven to 425°F and set up a baking sheet with parchment paper topped with a wire rack for maximum air circulation

Season the wings:

Toss the dried wings with olive oil and all those spices until every piece is coated

Bake to perfection:

Arrange wings in a single layer on the rack and bake for 40 minutes flipping halfway until golden and crispy

Whisk up the ranch:

Combine mayo sour cream buttermilk herbs and seasonings until smooth then chill until serving

Serve them up:

Plate those hot crispy wings immediately with a bowl of that cool creamy ranch on the side

Save

These wings became the official food of our monthly game nights after my friend Mark literally licked his fingers clean and asked for the recipe. There is something magical about watching a platter of these vanish in under ten minutes.

Making Them Extra Crispy

The wire rack is absolutely non negotiable here. It lets hot air circulate underneath the wings so every inch gets crispy. If you do not have one baking directly on the parchment works but you will miss that all over crunch.

The Ranch Secret

Make the ranch at least an hour before serving. Those herbs need time to mingle and the flavors deepen beautifully in the fridge. It also thickens up nicely which means it actually clings to the wings instead of sliding right off.

Heat Level Adjustments

Not everyone loves fire the way some of us do. The beauty of this recipe is how easily you can dial it up or down.

• Start with half the cayenne if serving sensitive eaters
• Add hot sauce directly to individual servings rather than the whole batch
• Keep extra buttermilk on hand to calm down any spice mistakes

Save

Hope these wings become a staple at your place just like they are at mine. Happy cooking and enjoy every spicy crispy bite.

Recipe FAQs

→ How do I make the chicken wings crispy?

Pat the wings dry before coating with oil and spices. Bake them on a wire rack at 425°F to allow air circulation and even crisping.

→ Can I adjust the spice level?

Yes, increase cayenne or chili powder for more heat, or add hot sauce to the spice mix for extra kick.

→ What substitutes can I use for the ranch dressing?

For a lighter option, swap sour cream with Greek yogurt or adjust herbs according to preference.

→ Is air frying an option for these wings?

Absolutely, air fry at 400°F for 25–30 minutes for a crispy texture without oven baking.

→ Are these wings gluten-free?

Yes, as long as all ingredients are certified gluten-free, this dish is safe for gluten-sensitive diets.