Buffalo Chicken Wings with Ranch
Have the ranch open and the celery cut before you toss the wings in the sauce. Once the hot wings hit the Frank’s and butter, you’ll want to eat them standing at the counter, and there isn’t much reason to wait.
- Total
- 1 hour
- Serves
- 4
Recipe
Buffalo Chicken Wings with Ranch
- Prep
- 10 minutes
- Cook
- 45 to 50 minutes
- Total
- 1 hour
- Serves
- 4
Ingredients
For the wings
Sauce
Optional, for serving
Instructions
- 1
Dry the wings
Pat wings with paper towels until skin feels dry. Wet skin steams instead of crisps. Leave uncovered on sheet pan in refrigerator a few hours if time permits.
- 2
Prepare the pan
Heat oven to 425°F. Set wire rack inside large rimmed sheet pan.
- 3
Season the wings
Toss wings with baking powder, salt, garlic powder, and pepper until evenly coated.
- 4
Bake until crisp
Arrange in single layer on rack. Bake 25 minutes. Flip. Bake 20 to 25 minutes more until golden and crisp. Skin should look blistered and tight. Check that the thickest part of the wings reaches at least 165°F, avoiding the bone.
- 5
Sauce and serve
Stir hot sauce and melted butter together. Toss hot wings in sauce until coated. Serve immediately with dressing and celery.
Estimated nutrition
Per serving (1 of 4)
- Calories
- 629 kcal
- Protein
- 41.4 g
- Carbs
- 1.7 g
- Fat
- 49.7 g
Calculated from the listed amounts. Optional or unmeasured additions are excluded; brands, substitutions, and cooking losses can change the result.
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Buffalo Chicken Wings with Ranch
Nutrition · Per serving (1 of 4)
- Protein
- 41.4 g
- Carbs
- 1.7 g
- Fat
- 49.7 g
629 Cal
Estimated · optional extras excluded
Buffalo Chicken Wings with Ranch
Dry the wings
Pat wings with paper towels until skin feels dry. Wet skin steams instead of crisps. Leave uncovered on sheet pan in refrigerator a few hours if time permits.
All ingredients · 9
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Cooking and serving tips
Do not use baking soda. Too alkaline. Leaves chemical taste.
Crowded pan steams wings. Use two pans if needed.
Frequently Asked Questions
Can I use baking soda instead of baking powder?
No. Baking soda is too strong and leaves a chemical taste on the skin. Baking powder is specifically formulated for this.
Why aren't my wings crispy?
Skin was too wet, oven not hot enough, or pan was crowded. Dry thoroughly and use a wire rack.
Can I air-fry these?
Yes. 400°F for 20 to 24 minutes, flipping halfway through. Cook in a single layer, in batches if needed, and check for at least 165°F in the thickest part.
How do I reheat leftover wings?
400°F oven for 8 to 10 minutes on a wire rack. The microwave makes them rubbery.
