Ranch Wings

My family loves anything ranch flavored, and chicken wings are a football weekend staple around our house, so naturally I had to combine the two! These ranch wings are coated in a savory ranch-seasoned mixture, then baked until the skin is crisp and golden. No deep fryer required, which makes them especially handy when you’re feeding a crowd during the big game.

The secret to crispy oven-baked wings is patting the chicken thoroughly dry before seasoning it. Baking powder helps the skin brown and crisp in the oven, while smoked paprika adds a little extra flavor and color. I like adding cayenne pepper, too, but you can leave it out if you’re serving these to kids or anyone who prefers it milder.

Once the wings are baked, they’re tossed in a buttery mixture with garlic, Parmesan, fresh dill, and a splash of apple cider vinegar. That final coating gives them plenty of savory flavor without making them soggy. And then there’s the dipping sauce: a spicy buffalo ranch made with mayonnaise, buttermilk, hot sauce, and ranch seasoning. It’s creamy, tangy, and just hot enough to keep you coming back for another wing. You could also dip them in homemade ranch dressing if you're not into the spice. Serve these with plenty of napkins and your favorite game-day sides. I love a big pan of sheet pan nachos to go with them!

Can you make ranch wings ahead of time?

Yes. Season the wings, arrange them on the prepared rack, cover them with plastic wrap, and refrigerate for up to 24 hours before baking. Make the buffalo ranch at least 30 minutes ahead so the flavors have time to develop.