Chicken Wings Recipe
ranch rub wings w / bleu cheese dressing and hot sauce
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Ingredients
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Wings & Seasoning
Ranch Rub
Finishing / Sauces
Garnish & Serving
Method
Wings & Seasoning
- 1
Preheat & Prep
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack in the sheet; lightly oil the rack.
- 2
Dry Wings
Pat the wings thoroughly dry with paper towels. Removing surface moisture helps crisp the skin.
- 3
Coat with Baking Powder and Salt
In a large bowl combine baking powder, kosher salt, black pepper, garlic powder, onion powder, and dried parsley. Add the wings and toss until evenly coated. The baking powder raises the pH and helps the skin crisp in the oven.
Ranch Rub
- 4
Make the Ranch Rub
In a small bowl stir together ranch seasoning, smoked paprika, cayenne, and sugar (if using). Set aside. This will be used to finish the wings after cooking.
Bake & Crisp
- 5
Arrange and Bake
Arrange the coated wings in a single layer on the prepared wire rack, leaving space between pieces. Bake for 25 minutes at 425°F, then flip each wing and bake for another 20–25 minutes until the skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Total baking time ~45–50 minutes depending on size.
- 6
Broil for Extra Crisp
If you want extra crispness, broil on high for 2–3 minutes after baking, watching carefully to avoid burning.
Finish & Toss
- 7
Prepare Hot Sauce Butter
While the wings finish, melt the unsalted butter in a small saucepan over low heat. Stir in the hot sauce and warm until combined, then remove from heat.
- 8
Toss with Ranch Rub and Sauce
Place the hot, baked wings into a large clean bowl. Sprinkle the ranch rub mixture over the wings and toss briefly to coat. Pour the hot butter-hot sauce mixture over the wings and toss gently so wings are evenly glazed. Taste and add a little extra ranch rub or hot sauce if desired.
Bleu Cheese Dressing
- 9
Combine Dressing Ingredients
In a medium bowl combine mayonnaise, sour cream, buttermilk, lemon juice, Worcestershire sauce, crumbled blue cheese, chives, salt, and black pepper. Stir until mostly smooth, leaving some blue cheese chunks for texture. Adjust thickness with an extra teaspoon of buttermilk if you prefer a thinner dressing.
- 10
Chill
Refrigerate the dressing for at least 15 minutes to let flavors meld. If making ahead, refrigerate up to 24 hours; bring to cool temperature before serving.
Garnish & Serve
- 11
Plate
Transfer the tossed wings to a serving platter. Sprinkle extra blue cheese crumbles and the remaining chopped chives over the top.
- 12
Serve
Serve immediately with chilled bleu cheese dressing and celery sticks on the side. Provide extra hot sauce if desired.