Spicy Ranch Baked Chicken Wings.”

These Spicy Ranch Baked Chicken Wings are super easy baked in the oven until golden brown and crispy. Dipped in some dirty ranch sauce is so good, that your guests will be begging for more!

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My family loves chicken wings! whether they’re saucy, dry-rubbed, sticky, or sweet-spicy we love them all! It’s amazing how you can get crispy wings without frying them. These are definitely a new family favorite in our home and one of our favorite weeknight meals, you can make them for dinner tonight! My other popular chicken wing recipes are Crispy Baked Garlic Parmesan Chicken Wings or my Oven Baked Spicy teriyaki Chicken Wings are always another game day staple in our house!

Why this recipe works

The perfect game day recipe is always a big tray of chicken wings. Right? These Spicy Ranch Chicken Wings recipe is AH-MAZING! Crispy, slightly spicy on the outside, and juicy on the inside. Baking them on a baking sheet with a cooling rack helps the air circulate all the way around and placing a piece of parchment paper on the bottom helps for easy cleanup.

Ingredients Needed

Ingredient Notes

• Chicken wings: You can use a mixture of both flats and drummies or the whole wing.
• Mayonnaise: Use real mayonnaise, not Miracle Whip.
• Hot sauce: Buffalo sauce will also work.
• Paprika: Smoked or regular paprika works great.
• Ranch seasoning mix: The is the powdered Hidden Valley Ranch dressing mix found in the dressing section.
• Ranch dressing: You can use the Hidden Valley bottled dressing or make your own using the powder mix.

How to make Ranch Baked Chicken Wings

• Step 1: In a small bowl add the marinade ingredients and mix until combined.
• Step 2: Place the chicken wings in a large resealable plastic bag or medium bowl and add the marinade mixture and toss the wings to coat. (I always try to marinate them overnight for the best flavor)

• Step 3: Spray a wire rack with cooking spray and place on a sheet pan or cookie sheet lined with aluminum foil or parchment paper for easy cleanup.
• Step 4: Place chicken wings on the cooling rack and bake. Switch to broil the last 5 minutes flipping halfway through.
• Step 5: In a small bowl whisk the ranch, hot sauce, and sugar together until combined. Serve with the wings.

Recipe tips for making baked chicken wings

• I always recommend doubling both the wings and sauce, they are always a huge hit and don’t ever last long.
• You want to double-check to make sure your wings are thawed.
• Line your baking sheet with parchment paper for easy clean-up.
• Cooking them on a baking sheet with a cooling rack sprayed with cooking spray helps the air circulate all the way around.
• I always try and marinate them for 24 hours for optimal flavor. But 4 hours would be the minimum time if you’re in a time crunch.