Buffalo Chicken Wings with Ranch

Classic crispy wings tossed in tangy, buttery Buffalo sauce and served with cool, herby ranch for the perfect game-day bite.

Ingredients

• 2 lb chicken wings (drumettes and flats)
• 1 tbsp baking powder (for crispier skin)
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp paprika (optional, for color)
• 1/2 cup Buffalo hot sauce
• 4 tbsp unsalted butter
• 1 tsp garlic powder (optional)
• 1/2 cup ranch dressing (store-bought or homemade)

Method

• 1

  Step 1: Heat oven & prep wings

  Preheat oven to **425°F**. Line a rimmed baking sheet with foil (easy cleanup) and set a wire rack on top if you have one (best airflow/crispiness). Pat wings **very dry** with paper towels (this is key for crisp skin).

• 2

  Step 2: Season for crispy skin

  In a large bowl, toss wings with **baking powder, salt, pepper, and paprika** until evenly coated. Arrange wings on the rack/sheet in a single layer with a little space between pieces.

• 3

  Step 3: Bake until crisp

  Bake for **40–45 minutes**, flipping at the **25-minute** mark, until the skin is **deep golden** and the wings feel crisp. (If you want extra crisp, broil **1–3 minutes** at the end—watch closely.)

• 4

  Step 4: Make the Buffalo sauce

  While wings bake, melt butter in a small saucepan over **low heat**. Stir in hot sauce (and garlic powder if using) until smooth and **just warmed through**—don’t boil.

• 5

  Step 5: Toss & serve

  Transfer hot wings to a big bowl. Pour over Buffalo sauce and toss until glossy and evenly coated. Serve immediately with **ranch dressing** for dipping.

Tips

• **Baking powder note:** Use **aluminum-free** baking powder if possible to avoid any metallic taste.
• **No rack?** Bake directly on the foil-lined sheet; flip twice (at 20 and 35 minutes) for best browning.
• **Sauce control:** Start by tossing wings with **3/4 of the sauce**, then add more to taste—this keeps them crispier.
• **Serving ideas:** Add celery or carrot sticks if you have them, but ranch alone is still perfect.
• **Leftovers:** Refrigerate up to **3 days**. Re-crisp in a **425°F** oven for **10–12 minutes**, then re-toss lightly with warmed sauce.

Nutrition (per serving, estimate)