Ranch Wings with Buffalo Sauce Recipe

Introduction

These Ranch Wings with Buffalo Sauce are a perfect combination of crispy, flavorful chicken and a tangy, spicy dipping sauce. Crispy on the outside and tender on the inside, they make an irresistible appetizer or snack for any occasion.

Ingredients

• 2 Tbsp. cornstarch
• 1 Tbsp. baking powder
• 2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. hot paprika
• 1 (1-oz.) packet ranch seasoning mix, divided
• 3 lb. chicken wingettes
• Vegetable oil, for frying (about 8 cups)
• 1/2 cup hot pepper sauce (such as Frank’s RedHot)
• 6 Tbsp. unsalted butter
• 1 Tbsp. distilled white vinegar
• 2 tsp. Worcestershire sauce
• 1/2 tsp. Cajun seasoning

Instructions

1. Step 1: In a small bowl, combine cornstarch, baking powder, salt, black pepper, paprika, and half of the ranch seasoning mix (about 1 tablespoon plus 1 1/2 teaspoons). Reserve the remaining ranch seasoning for later.
2. Step 2: Pat the chicken wings dry and place them in a large bowl. Sprinkle half of the cornstarch mixture over the wings and toss to coat. Then sprinkle the remaining cornstarch mixture and toss again to cover evenly.
3. Step 3: For extra-crispy wings, arrange the coated wings skin side up on a wire rack set over a baking sheet. Refrigerate uncovered for at least 1 hour or up to overnight. Remove from refrigerator before frying.
4. Step 4: Heat vegetable oil in a large heavy pot or Dutch oven to a depth of 3 inches. Bring the oil to 375°F (190°C). Fry the wings in batches, maintaining oil temperature between 350°F to 375°F, until they are deeply browned and the oil bubbling slows, about 10 minutes. Use a spider or slotted spoon to transfer wings to paper towels to drain excess oil.
5. Step 5: Let the wings rest for 5 minutes. Then transfer them to a large bowl, sprinkle with the reserved ranch seasoning, and toss to coat.
6. Step 6: To make the Buffalo sauce, combine hot pepper sauce, butter, vinegar, Worcestershire sauce, and Cajun seasoning in a small saucepan over medium-low heat. Whisk occasionally until the butter melts and the sauce thickens slightly and becomes smooth, about 5 minutes.
7. Step 7: Arrange the wings on a platter and serve the Buffalo sauce alongside for dipping.

Tips & Variations

• For extra crispiness, do not skip the refrigeration step after coating the wings. This dries the skin, helping it crisp in the fryer.
• Use a deep-fry thermometer to maintain a consistent oil temperature and prevent greasy wings.
• Try swapping Cajun seasoning for smoked paprika or chili powder in the Buffalo sauce for a different flavor experience.
• If you prefer baked wings, cook coated wings on a rack at 425°F (220°C) for about 40-45 minutes, flipping halfway.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for 10-12 minutes to maintain crispness. The Buffalo sauce can be refrigerated separately in a sealed jar for up to 1 week and reheated gently on the stove.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole chicken wings instead of wingettes?

Yes, whole wings will work fine. Just adjust frying time slightly to ensure they are cooked through and crispy all over.

What if I don’t have ranch seasoning mix?

You can make a simple substitute by mixing dried dill, garlic powder, onion powder, paprika, dried parsley, salt, and pepper to taste. Use about 1 tablespoon in place of the packet.

Ranch Wings with Buffalo Sauce Recipe

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★★★★★

4.9 from 60 reviews

These Ranch Wings & Buffalo Sauce offer a perfect balance of crispy, flavorful chicken wings coated with a zesty ranch seasoning and served with a spicy, buttery Buffalo sauce. Ideal for game day snacks or casual gatherings, the wings are double-coated and fried to golden perfection for an extra-crispy bite.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes (including optional refrigeration time)
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Ranch Wings

• 2 Tbsp. cornstarch
• 1 Tbsp. baking powder
• 2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. hot paprika
• 1 (1-oz.) packet ranch seasoning mix, divided
• 3 lb. chicken wingettes
• Vegetable oil, for frying (about 8 c.)

Buffalo Sauce

• 1/2 cup hot pepper sauce (such as Frank’s RedHot)
• 6 Tbsp. unsalted butter
• 1 Tbsp. distilled white vinegar
• 2 tsp. Worcestershire sauce
• 1/2 tsp. Cajun seasoning

Instructions

1. Prepare the seasoning mix: In a small bowl, combine cornstarch, baking powder, kosher salt, freshly ground black pepper, hot paprika, and half of the ranch seasoning mix (about 1 tablespoon plus 1 1/2 teaspoons). Reserve the remaining ranch seasoning for later use.
2. Coat the wings: Pat the chicken wingettes dry with paper towels and place them in a large bowl. Sprinkle half of the cornstarch mixture over the wings and toss thoroughly to coat evenly. Then, add the remaining half of the cornstarch mixture and toss again to ensure all wings are well coated.
3. Optional resting for extra crispiness: For an extra crispy texture, place a wire rack over a baking sheet and arrange the coated wings in a single layer, skin side up. Refrigerate uncovered for at least 1 hour or up to overnight. Remove wings from the refrigerator before frying.
4. Heat the oil and fry the wings: In a large heavy pot or Dutch oven fitted with a deep-fry thermometer, pour vegetable oil to a depth of about 3 inches. Heat over medium-high heat until the oil reaches 375°F. Fry the wings in batches, maintaining the oil temperature between 350°F and 375°F, until they are deeply browned and the oil stops bubbling aggressively, about 10 minutes per batch. Use a spider or slotted spoon to transfer wings to paper towels to drain excess oil.
5. Toss with reserved ranch seasoning: Let the wings rest for 5 minutes after frying. Then transfer them to a large bowl and sprinkle with the reserved ranch seasoning mix. Toss well to coat the wings evenly with the seasoning.
6. Make the Buffalo Sauce: In a small saucepan over medium-low heat, combine the hot pepper sauce, unsalted butter, distilled white vinegar, Worcestershire sauce, and Cajun seasoning. Whisk occasionally while heating until the butter melts and the sauce thickens slightly and becomes smooth, about 5 minutes.
7. Serve: Arrange the seasoned Ranch Wings on a platter. Serve the warm Buffalo Sauce on the side for dipping or drizzling over the wings as desired.

Notes

• Refrigerating the wings uncovered before frying dries out the skin, making them extra crispy when fried.
• Maintain steady oil temperature between 350°F and 375°F to ensure the wings cook evenly and get crispy without burning.
• Leftover wings can be stored in the refrigerator for up to 2 days; reheat in an oven or air fryer to maintain crispiness.
• The Buffalo Sauce can be adjusted for heat by increasing or decreasing the hot pepper sauce amount to taste.
• If preferred, the wings can be baked instead of fried for a healthier version, but frying yields the crispiest texture.

Keywords: Ranch Wings, Buffalo Sauce, Crispy Wings, Fried Chicken Wings, Appetizer, Game Day Snack