1/2 teaspoon cayenne pepper (optional for extra heat)
1 cup buffalo sauce (store-bought or homemade)
2 tablespoons unsalted butter, melted
For the Creamy Ranch Dip:
1 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Instructions
Step 1: Prepare the Chicken Wings
Season the Wings: Pat the chicken wings dry with paper towels. In a large bowl, combine the salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Add the wings and toss to coat them evenly with the seasoning mix.
Bake the Wings: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the wings in a single layer on the rack. Bake for 40-45 minutes, turning halfway through, until the wings are crispy and cooked through.
Step 2: Make the Buffalo Sauce
Prepare the Sauce: In a small saucepan, combine the buffalo sauce and melted butter. Heat over medium heat, stirring until the butter is fully incorporated and the sauce is heated through. Remove from heat.
Toss the Wings: Once the wings are done baking, transfer them to a large bowl. Pour the buffalo sauce over the wings and toss until they are fully coated.
Step 3: Prepare the Creamy Ranch Dip
Make the Ranch Dip: In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth. Stir in the chopped chives, parsley, dill, garlic powder, and onion powder. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
Serving
Serve the Wings: Arrange the buffalo wings on a serving platter. Serve with celery sticks, carrot sticks, and the creamy ranch dip on the side. Enjoy the wings hot, dipping them into the ranch dip for a perfect bite every time.
Tips for Perfect Buffalo Wings
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