Touchdown Spicy Wings (Print)
Crispy, juicy chicken wings coated in bold spicy sauce with a smooth ranch dip and veggie sticks.
# What You Need:
→ For the Spicy Wings
01 -
02 -
03 -
04 -
05 -
06 -
→ For the Spicy Sauce
07 -
08 -
09 -
10 -
→ For the Ranch Dip
11 -
12 -
13 -
14 -
15 -
16 -
17 -
18 -
19 -
20 -
21 -
→ To Serve
22 -
23 -
# How to Make:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set a wire rack on top.
02 - Pat the chicken wings dry with paper towels. In a large bowl, toss wings with baking powder, salt, pepper, smoked paprika, and garlic powder until evenly coated.
03 - Arrange wings on the rack in a single layer. Bake for 35-40 minutes, flipping halfway, until golden and crispy.
04 - While wings bake, prepare the spicy sauce: In a small saucepan over low heat, combine melted butter, hot sauce, honey, and cayenne. Whisk until smooth. Set aside.
05 - For the ranch dip, whisk together mayonnaise, sour cream, buttermilk, chives, parsley, dill, garlic powder, onion powder, salt, pepper, and lemon juice in a bowl until creamy. Chill until ready to serve.
06 - When the wings are done, transfer them to a large bowl. Pour the spicy sauce over and toss to coat evenly.
07 - Serve hot wings with the ranch dip, celery, and carrot sticks.
# Expert Advice:
01 -
- That bakery-style crunch on the wings without deep frying a single thing
- The homemade sauce balances sweet honey heat with buttery richness in a way that bottles just cant match
02 -
- Dry the wings thoroughly with paper towels before seasoning, because any moisture will steam the skin instead of crisping it
- Let the sauce cool slightly before tossing so it thickens up and clings better to the wings
03 -
- Line your baking sheet with foil under the parchment for easier cleanup, because that baked-on sugar from the honey is no joke
- Let the wings rest for about 5 minutes after tossing in the sauce so the sauce sets instead of pooling at the bottom of the bowl