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Ingredients
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Wings
Buffalo Sauce
Ranch Dipping Sauce
Finishing & Garnish
Method
Wings
Prep wings
Pat wings dry with paper towels. Trim tips if present and separate drumettes and flats if not already separated.
Season and coat
In a large bowl, combine kosher salt, black pepper, baking powder, garlic powder, and onion powder. Add the wings and toss until evenly coated. The baking powder helps crisp the skin during cooking.
Rest
Place coated wings on a wire rack set over a baking sheet and refrigerate, uncovered, for 30–60 minutes if time allows. This further dries the skin for crisping.
Cook
Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Arrange wings in a single layer skin-side up with space between pieces. Bake for 35–45 minutes, turning once halfway through, until skin is deep golden and internal temperature reaches 165°F (74°C). For extra crispness, broil on high for 2–3 minutes watching closely.
Buffalo Sauce
Make sauce
While wings cook, melt 4 tablespoons unsalted butter in a small saucepan over low heat. Add 3/4 cup cayenne-style hot sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and smoked paprika. Whisk until smooth and warmed through, about 2–3 minutes. Taste and adjust seasoning or heat (add extra hot sauce to taste). Keep warm on the lowest heat setting or transfer to a heatproof bowl.
Toss wings
When wings are finished, transfer them to a large clean bowl. Optionally add 1 tablespoon melted butter to the sauce for extra gloss. Pour the warm buffalo sauce over the wings and toss gently until each piece is evenly coated.
Ranch Dipping Sauce
Combine
In a small bowl, whisk together mayonnaise, buttermilk, and sour cream until smooth. Stir in chopped parsley, chives, dried dill, minced garlic, lemon juice, salt, and pepper.
Chill
Refrigerate the ranch for at least 15 minutes to let flavors meld. Adjust thickness with extra buttermilk (to thin) or a bit more mayonnaise (to thicken) and adjust seasoning to taste.
Finishing & Serve
Leftovers: Store cooled wings and ranch separately in airtight containers in the refrigerator for up to 3 days. Reheat wings in a 400°F (200°C) oven for 8–10 minutes to re-crisp before serving.