Spicy Chicken Wings Ranch

The kitchen smelled incredible when I first made these wings for a Super Bowl party years ago. My roommate walked in from her room, demanding to know what was happening in the oven. Those crispy, spicy wings disappeared in fifteen minutes flat, and I've been tweaking the recipe ever since.

Last summer, my brother challenged me to a wing cook-off. He used his smoker, I used my oven method. The judges, aka our bewildered parents, declared mine the winner thanks to that addictive sauce coating every inch of the crispy skin.

Ingredients

• 1 kg chicken wings: Separating at the joints helps everything cook evenly and makes eating so much easier
• 1 tbsp vegetable oil: Just enough to help those spices cling to every surface
• 1 tsp salt: Wings need proper seasoning before they hit the heat
• 1/2 tsp black pepper: Freshly ground makes a noticeable difference
• 1/2 tsp garlic powder: Layers of garlic flavor build depth
• 1/2 tsp smoked paprika: This gives a subtle smoky backbone without overwhelming
• 60 ml hot sauce: Franks RedHot is classic, but whatever you love works
• 2 tbsp unsalted butter: Melted into the sauce, it creates that restaurant-style coating
• 1 tbsp honey: The secret ingredient that tames the fire beautifully
• 1/2 tsp cayenne pepper: Adjust this based on your crowd's heat tolerance
• 120 ml mayonnaise: Real mayo makes the ranch rich and creamy
• 60 ml sour cream: Adds tang and body to the dressing
• 2 tbsp buttermilk: Thins it to perfect dipping consistency
• 1 tbsp fresh chives: Their mild onion flavor is essential
• 1 tbsp fresh parsley: Brightens up all that rich dairy
• 1/2 tsp dried dill: The classic ranch flavor you recognize instantly
• 1/2 tsp garlic powder: More garlic is never wrong in my book
• 1/2 tsp onion powder: Rounds out the seasoning blend
• 1/4 tsp salt: Just enough to wake up the flavors
• 1/4 tsp black pepper: A little kick in the cooling dip

Instructions

Get your oven ready:

Preheat to 220°C and line your baking sheet with parchment paper for easy cleanup later

Season the wings:

Pat them completely dry with paper towels, then toss with oil and all the spices until every piece is coated

Bake to crispy perfection:

Arrange in a single layer and bake for 35-40 minutes, flipping halfway through, until golden and irresistible

Make the spicy sauce:

Whisk together hot sauce, melted butter, honey, and cayenne while the wings bake

Whisk up the ranch:

Combine mayo, sour cream, buttermilk, herbs, and spices until smooth, then tuck it in the fridge

Coat and serve:

Toss the hot wings in that spicy sauce until they're glossy and coated, then serve immediately with ranch on the side

Save

My friend Sarah swears these wings saved her relationship with her mother-in-law, who's notoriously picky about appetizers. Now she requests them for every family gathering, and I always get the credit.

Getting That Restaurant Crispiness

The wire rack trick mentioned in the notes genuinely works—air circulates underneath and crisps every inch of skin. If you don't have one, just flip them halfway through and arrange them with space between each piece.

Customizing Your Heat Level

I've learned that everyone claims they want extra spicy until they actually taste it. Start with less cayenne and serve hot sauce on the side so guests can turn up the heat themselves.

Make-Ahead Game Plan

You can cut and season the wings the night before, then store them covered in the refrigerator. The ranch actually tastes better after sitting for a few hours, so make that ahead too.

• Keep the spicy sauce warm on the stove while wings finish
• Have plenty of napkins ready because fingers will get messy
• Celery sticks aren't just garnish—they're palate cleansers between bites

Save

These wings have become my go-to for everything from Tuesday night dinner to feeding a crowd. Hope they become a staple in your kitchen too.

Recipe FAQs

→ How do I get extra crispy chicken wings?

Place wings on a wire rack over the baking sheet to allow air circulation while baking, which crisps the skin evenly without frying.

→ Can I adjust the spice level?

Yes, modify the cayenne pepper amount in the spicy sauce to suit your preferred heat level, from mild to fiery.

→ What’s a good substitute for sour cream in the dressing?

Greek yogurt works well, adding a tangy flavor and creamy texture similar to sour cream.

→ How long should wings bake for best results?

Bake wings at 220°C (425°F) for about 35–40 minutes, flipping halfway through to achieve a golden crisp finish.

→ What sides pair well with these wings?

Celery and carrot sticks offer a classic fresh crunch, and cold lagers or pale ales complement the spicy flavors nicely.