Spicy Ranch Chicken Wings are soaked in hot sauce, butter, and vinegar, then coated with ranch seasoning and cooked until the meat falls off the bone.
Why these are so delicious:
If there’s one thing that totally grosses me out, its a chicken wing where the skin doesn’t completely melt into the meat.
You know exactly what I’m talking about. We’ve all been to a sports bar and ordered wings. You have such high hopes when the land on the table and your first bite not only has one big fatty chunk of skin, but the meat has to be gnawed and pulled from the bone. Disgusting.
I’m happy to say that not only are these wings super easy to make, but they completely melt in your mouth.
Its impossible to tell where that spicy crispy skin ends, and the delectable wing meat begins. It slides right off the bone.
The spice from the Tobasco leaves your lips tingling and the flavor of the ranch leaves your taste buds singing.
These wings are the perfect game day recipe!
If you’re getting together with some friends to watch the Superbowl, or in my case the Superbowl commercials, buy a TON of these wings, get them soaking overnight, and throw them in the oven to enjoy during the game!
If you want to try other game day recipes that your friends will love, check out these favorites:
- Game Day Beer Chili
- Taco Chili
- Skinny White Chicken Chili
- Five Alarm Steak Chili
- Jalapeno Popper Chicken Flautas
- Cowboy Caviar
- Competition Worthy Guacamole
- Warm Buffalo Chicken Dip
- Buffalo Cauliflower Bites
- Spinach Artichoke Dip
Spicy Ranch Chicken Wings
- 4 pounds chicken wings (whole or cut into drummettes and wings with tips discarded)
- 2/3 cup hot pepper sauce (I used Tobasco)
- 1/4 cup butter (melted)
- 3 tablespoons apple cider vinegar
- 2 tablespoons ranch seasoning mix
- 1 teaspoon paprika
- Combine wings, Tobasco, melted butter, and cider vinegar in a plastic freezer bag. Squeeze to mix and evenly distribute ingredients. Allow to marinate in refrigerator at least 4 hours to overnight, occasionally squeezing the bag to ensure the chicken is fully coated.
- To cook, heat grill or oven to 350 degrees F. If baking in oven, a grill rack set atop a baking sheet is ideal to give the bottom of the wing a nice dry finish, but not necessary if you don't have one. If using just a baking dish without a rack, be sure to grease the baking dish. Arrange chicken in a single layer on grill or baking dish.
- Sprinkle wings with dressing mix and paprika. Bake, uncovered, at 350° for 50-60 minutes until the skin starts to crisp and the meat is pulling away from the bone.
- You can use whole wings or wings where the drumettes have been cut into separate segments.
- I prefer to use Tobasco as my hot sauce but you can use a different kind, if desired.
- Be sure wings aren't touching when they cook to allow them to cook evenly
This post was originally created in January 2016 but has been updated for your reading pleasure.