Spicy Ranch Chicken Wings

5 from 7 votes

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

baking sheet

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 4 pounds chicken wings, 2/3 cup hot pepper sauce, melted 1/4 cup butter, and 3 tablespoons apple 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 line with parchment paper. Shake off any excess marinade and arrange chicken in a single layer on the grill or baking dish.
Sprinkle wings with 2 tablespoons ranch seasoning mix and 1 teaspoon paprika. Bake (or grill), uncovered, at 350°F for 50-60 minutes until the skin starts to crisp and the meat is pulling away from the bone. You can flip them half way through (if not cooking on a grill or a rack but on a baking sheet) to ensure both sides get crispy.

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