Touchdown Spicy Wings (Print View)
Crispy chicken wings tossed in spicy sauce served with a creamy ranch dip and fresh veggie sticks.
# What You'll Need:
→ For the Wings
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→ For the Spicy Sauce
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→ For the Ranch Dip
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→ To Serve
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# Method:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set a wire rack on top.
02 - Pat the chicken wings dry with paper towels. In a large bowl, toss wings with baking powder, salt, pepper, smoked paprika, and garlic powder until evenly coated.
03 - Arrange wings on the rack in a single layer. Bake for 35-40 minutes, flipping halfway, until golden and crispy.
04 - While wings bake, combine melted butter, hot sauce, honey, and cayenne in a small saucepan over low heat. Whisk until smooth. Set aside.
05 - Whisk together mayonnaise, sour cream, buttermilk, chives, parsley, dill, garlic powder, onion powder, salt, pepper, and lemon juice in a bowl until creamy. Chill until ready to serve.
06 - When the wings are done, transfer them to a large bowl. Pour the spicy sauce over and toss to coat evenly.
07 - Serve hot wings with the ranch dip, celery, and carrot sticks.
# Insider Tips:
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- The baking powder trick creates restaurant-quality crispiness without deep frying
- The honey in the sauce balances the heat just right so everyone can enjoy them
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- Drying the wings thoroughly before seasoning is absolutely critical for crispy skin
- The wire rack prevents wings from sitting in their own rendered fat which keeps them crunchy
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- Air drying wings in the fridge uncovered for 2 hours before baking makes them insanely crispy
- Let the sauce cool slightly before tossing so it thickens and clings better to the wings