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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.
If you love wing recipes like this, be sure to try my Air Fryer Chicken Wings or my crispy baked Chicken Wings that are coated in my One Spoon Dry Rub seasoning blend!
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
Equipment
Ingredients
- 4 pounds chicken wings whole or cut into drummettes and wings with tips discarded
- 2/3 cup hot pepper sauce I used Tobasco but Frank's Red Hot would work
- 1/4 cup butter melted
- 3 tablespoons apple cider vinegar
- 2 tablespoons ranch seasoning mix
- 1 teaspoon paprika
Instructions
- 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 or use parchment paper. 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.
Notes
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally created in January 2016 but has been updated for your reading pleasure.
Love this recipe! It’s like a recipe that I used to do for wings that my boyfriend used to ask for all the time. He now wants this one…. all the time. Lol. But we both agree … Delicious! A new go to when it comes to wing night in this house.
Thank you!
This is by far my new favorite wing recipe. I followed recipe using Frank’s Wing Sauce instead of Tabasco and used a full pack of Ranch mix. I also marinated the chicken overnight, at least 12 hours before baking on a rack in the oven. I sprinkle half of a pack of Ranch mix over the wings then the other half when I flipped the wings halfway through cook time. Soooo good!! IMO, mild to medium spicy level. Perfect heat level for me but can be toned down a bit by dipping in your favorite Ranch or blue cheese dressing.
I made these tonight. They were good but not as good as I had hoped. I tasted the vinegar more than anything! A bit of spice, but hardly no ranch flavor at all (I even used the entire ranch packet, not just 2 Tbsp). I’ll probably try it again with less vinegar!?
Hi D’Lynn, Thanks for your feedback and hopefully it will help other readers who don’t love vinegar as much as I do! Krissy
These look amazing! Do you use actual Tobasco? or would something like Franks red hot sauce work.
either would work
Wow those look incredible and love the photos! I love spicy chicken wings, so I would love to try these! Thanks for sharing!
Our favorite wing recipe and easy to make.
You make a good point about the skin. No one wants to try to break apart chewy skin with their teeth when they’re supposed to consume something which melts effortlessly in their mouth.
YUM! That’s it, I’m making these tonight…. Now just waiting for dinner time!