There’s something magical about that perfect plate of Buffalo Ranch Chicken Wings—crispy, saucy, and packed with flavor. Once you master the prep and sauce, you’ll achieve golden, shatteringly crisp perfection coated in a tangy Buffalo glaze and cool, creamy homemade ranch. These Buffalo Ranch Chicken Wings are the ultimate crowd-pleaser for any occasion.
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Why You’ll Love This Buffalo Ranch Chicken Wings
- Ultimate texture contrast: Crispy skin with a satisfying crackle and juicy inside.
- You control the heat: Make the Buffalo sauce as mild or fiery as you like.
- Game-changer ranch: Creamy, herby, and fresh, perfectly balancing the spicy wings.
- Surprisingly simple: Straightforward process for restaurant-quality results.
Ingredients & Tools
- 2 lbs chicken wings, split into drumettes and flats, tips removed
- 1 tbsp baking powder (not soda!)
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 1/4 cup unsalted butter, melted
- 1 tbsp white vinegar or apple cider vinegar
- 1/2 tsp Worcestershire sauce
- 1/2 cup mayonnaise (full-fat for best flavor)
- 1/4 cup buttermilk, well-shaken
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh dill, finely chopped
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp kosher salt, or to taste
Tools: A large mixing bowl, a wire rack, a rimmed baking sheet, tongs, and a saucepan for the sauce.
Notes: Baking powder is the secret for crispiness. Fresh herbs make the ranch taste vibrant.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 28 g |
| Fat: | 42 g |
| Carbs: | 4 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Before You Start: Tips & Ingredient Notes
- Pat those wings bone-dry. This is the single most important step for crispy skin. Any surface moisture will steam the skin instead of letting it get crackly. Use paper towels and really press down.
- Baking powder, not baking soda. They are not interchangeable here! Baking powder helps dehydrate the skin and promotes browning without leaving a metallic aftertaste.
- Don’t skip the wire rack. Elevating the wings on a rack set over a baking sheet allows hot air to circulate all around them, ensuring they cook evenly and don’t steam in their own rendered fat.
- Fresh herbs make the ranch. Dried herbs can work in a pinch, but the flavor of fresh dill, chives, and parsley is what transforms this from a good dip into an unforgettable one.
- Let the ranch rest. If you have time, make the ranch dip first and let it sit in the fridge for at least 30 minutes. This allows the flavors to meld and develop beautifully.
How to Make Buffalo Ranch Chicken Wings
Step 1: Prep and Dry the Wings. If your wings aren’t already separated, pat them completely dry with paper towels, then use a sharp knife to cut through the joint between the drumette and the flat, and snip off the wing tip. Discard the tips or save them for stock. Once separated, lay all the pieces on a fresh layer of paper towels and pat them dry again—you’ll be amazed at how much moisture is still there. This is the foundation of crispiness.
Step 2: The Crispy Coating. In a large bowl, whisk together the baking powder, kosher salt, garlic powder, and black pepper. Add the thoroughly dried wings to the bowl. Using your hands, toss the wings in the powder mixture until they are evenly and lightly coated on all sides. You’ll notice the wings will look a little chalky—that’s exactly what you want. Arrange the coated wings in a single layer on a wire rack set inside a rimmed baking sheet.
Step 3: The Initial Bake. Place the baking sheet in a cold oven, then set the temperature to 250°F (120°C). This low-and-slow start is a pro trick—it gently renders out a lot of the fat from under the skin without burning the exterior. Let the wings bake for 30 minutes. You’ll see some fat dripping into the pan below, which is a great sign.
Step 4: Crank Up the Heat. After 30 minutes, increase the oven temperature to 425°F (220°C). Leave the wings in there as the oven heats up. Bake for another 40-50 minutes at this high heat, flipping the wings halfway through. Keep an eye on them—they’re done when the skin is deep golden brown, incredibly crisp, and puffed up. You should be able to hear them sizzling.
Step 5: Make the Buffalo Sauce. While the wings are finishing up, let’s make the sauce. In a small saucepan over low heat, combine the Frank’s RedHot sauce, melted butter, vinegar, and Worcestershire sauce. Whisk it together until it’s smooth and warm. You’re not trying to cook it, just heat it through so the butter emulsifies and creates a glossy, clingy sauce. Turn off the heat and set it aside.
Step 6: Whip Up the Ranch. In a medium bowl, whisk together the mayonnaise and buttermilk until smooth. Stir in all the fresh herbs—parsley, chives, and dill—along with the garlic powder, onion powder, black pepper, and salt. Taste it and adjust the seasoning if needed. Remember, the flavors will deepen if you let it sit for a bit.
Step 7: Sauce and Serve. Once the wings are out of the oven and gloriously crisp, transfer them to a large, clean bowl. Pour the warm Buffalo sauce over the top. Using tongs, toss the wings gently but thoroughly until every piece is evenly coated in that vibrant orange-red glaze. Serve them immediately while they’re hot and crispy, with the cool, creamy ranch dip on the side for the perfect bite.
Storage & Freshness Guide
- Fridge: Store leftover wings and ranch separately in airtight containers for up to 3 days.
- Freezer: Freeze unsauced cooked wings on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Reviving: Reheat wings in a 400°F (200°C) oven or air fryer until hot and crisp; sauce just before serving.
Serving Suggestions
Complementary Dishes
- Classic Celery and Carrot Sticks — The ultimate crunchy, refreshing palate cleanser that cuts through the richness of the wings and ranch.
- Crispy Seasoned Potato Wedges — They’re like the best friend to the wings, offering another vehicle for that delicious ranch and a hearty, starchy side.
- A Simple, Creamy Coleslaw — Its cool, tangy creaminess provides a lovely contrast to the spicy, savory heat of the Buffalo sauce.
Drinks
- A Very Cold Light Beer — The carbonation and mild bitterness are a classic pairing that helps reset your taste buds between spicy bites.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly effective at cutting through the fat and spice.
- A Crisp, Dry Hard Cider — The apple notes and bright acidity offer a sweet-tart counterpoint that plays wonderfully with the tangy sauce.
Something Sweet
- No-Churn Vanilla Ice Cream — The ultimate cool-down after a spicy meal. The simple, creamy vanilla is a dreamy finish.
- Warm Brownie Bites — A little rich, chocolatey treat feels like the perfect indulgent ending to a finger-food feast.
- Lemon Sorbet — Incredibly light and refreshing, it cleanses the palate with a burst of citrus that feels like a fresh start.
Top Mistakes to Avoid
- Mistake: Not drying the wings thoroughly. I’ve messed this up before too, rushing through the pat-dry step. The steam created by the surface moisture is the enemy of crispiness, leading to rubbery skin.
- Mistake: Using baking soda instead of baking powder. Baking soda will give the wings an unpleasantly metallic, soapy flavor. It’s a chemical reaction thing—trust me, you want the powder.
- Mistake: Saucing the wings too early. If you toss them in the sauce and then let them sit, or worse, put them back in the oven, the sauce will make the skin soggy. Always sauce them right before serving.
- Mistake: Crowding the pan. If the wings are touching on the baking sheet, they’ll steam instead of roast. Giving them space is non-negotiable for that all-over crisp.
Expert Tips
- Tip: Let the wings rest after the low-temperature bake. After the initial 30 minutes at 250°F, you can actually take the wings out and let them cool and air-dry for an hour or even overnight in the fridge. This step, borrowed from pro kitchens, makes the skin even crispier when you finish them at high heat.
- Tip: Add a splash of honey to your Buffalo sauce. Just a teaspoon will add a subtle, rounded sweetness that tames the vinegar’s sharpness and gives the sauce a more complex, glossy finish.
- Tip: Grate a garlic clove into your ranch. Instead of garlic powder, use a microplane to grate one small, fresh garlic clove into the dip. It adds a pungent, aromatic kick that powder just can’t match.
- Tip: Use a light hand when tossing. Once the wings are crispy, be gentle when you toss them in the sauce. You want to coat them, not crush that beautiful, airy texture you worked so hard to create.
FAQs
Can I make these wings ahead of time?
You can absolutely do the prep ahead! Go through the drying and coating steps, then arrange the wings on the rack-lined baking sheet, cover them loosely with plastic wrap, and refrigerate for up to 24 hours. This actually helps dry the skin out even more. You can also make the ranch dip a day or two in advance. Just cook and sauce the wings right before you’re ready to serve for the best texture.
Can I use an air fryer instead of the oven?
Yes, the air fryer is a fantastic tool for wings! Follow the same drying and coating steps. Then, cook the wings in a single layer at 380°F (190°C) for about 20-25 minutes, flipping halfway through, until they are golden brown and crispy. The cooking time is much faster, but you may need to work in batches to avoid overcrowding.
My Buffalo sauce split and looks oily. How do I fix it?
This usually happens if the heat is too high. Don’t worry, it’s an easy fix! Take the saucepan off the heat and add a tablespoon of cold water. Whisk vigorously—the shock of the cold liquid will often bring the emulsion back together. If that doesn’t work, you can also try whisking in another tablespoon of hot sauce.
What can I use if I don’t have buttermilk for the ranch?
No buttermilk? No problem. A great substitute is to add one tablespoon of white vinegar or lemon juice to a liquid measuring cup, then add enough regular milk to reach the 1/4 cup line. Stir and let it sit for 5-10 minutes until it thickens and curdles slightly. It works like a charm.
How can I make these wings spicier or milder?
Controlling the heat is one of the best parts of making your own sauce! For milder wings, use more melted butter in proportion to the hot sauce. For more heat, use less butter or add a pinch of cayenne pepper or a few dashes of a hotter sauce like a ghost pepper sauce to the Frank’s. Taste as you go until it’s perfect for you.
Buffalo Ranch Chicken Wings
Make the crispiest Buffalo Ranch Chicken Wings with our easy recipe. Perfectly baked and tossed in homemade sauce. Get the secret to perfect wings now!
Ingredients
For the chicken wings:
-
2 lbs chicken wings (split into drumettes and flats, tips removed)
-
1 tbsp baking powder (not soda!)
-
1 tsp kosher salt
-
1/2 tsp garlic powder
-
1/2 tsp black pepper
For the buffalo sauce:
-
1/2 cup Frank's RedHot Original Cayenne Pepper Sauce
-
1/4 cup unsalted butter (melted)
-
1 tbsp white vinegar or apple cider vinegar
-
1/2 tsp Worcestershire sauce
For the ranch:
-
1/2 cup mayonnaise (full-fat for best flavor)
-
1/4 cup buttermilk (well-shaken)
-
2 tbsp fresh parsley (finely chopped)
-
1 tbsp fresh chives (finely chopped)
-
1 tsp fresh dill (finely chopped)
-
1/2 tsp garlic powder
-
1/4 tsp onion powder
-
1/4 tsp black pepper
-
1/4 tsp kosher salt (or to taste)
Instructions
-
Prep and Dry the Wings. If your wings aren’t already separated, pat them completely dry with paper towels, then use a sharp knife to cut through the joint between the drumette and the flat, and snip off the wing tip. Discard the tips or save them for stock. Once separated, lay all the pieces on a fresh layer of paper towels and pat them dry again—you’ll be amazed at how much moisture is still there. This is the foundation of crispiness.01
-
The Crispy Coating. In a large bowl, whisk together the baking powder, kosher salt, garlic powder, and black pepper. Add the thoroughly dried wings to the bowl. Using your hands, toss the wings in the powder mixture until they are evenly and lightly coated on all sides. You’ll notice the wings will look a little chalky—that’s exactly what you want. Arrange the coated wings in a single layer on a wire rack set inside a rimmed baking sheet.02
-
The Initial Bake. Place the baking sheet in a cold oven, then set the temperature to 250°F (120°C). This low-and-slow start is a pro trick—it gently renders out a lot of the fat from under the skin without burning the exterior. Let the wings bake for 30 minutes. You’ll see some fat dripping into the pan below, which is a great sign.03
-
Crank Up the Heat. After 30 minutes, increase the oven temperature to 425°F (220°C). Leave the wings in there as the oven heats up. Bake for another 40-50 minutes at this high heat, flipping the wings halfway through. Keep an eye on them—they’re done when the skin is deep golden brown, incredibly crisp, and puffed up. You should be able to hear them sizzling.04
-
Make the Buffalo Sauce. While the wings are finishing up, let’s make the sauce. In a small saucepan over low heat, combine the Frank's RedHot sauce, melted butter, vinegar, and Worcestershire sauce. Whisk it together until it’s smooth and warm. You’re not trying to cook it, just heat it through so the butter emulsifies and creates a glossy, clingy sauce. Turn off the heat and set it aside.05
-
Whip Up the Ranch. In a medium bowl, whisk together the mayonnaise and buttermilk until smooth. Stir in all the fresh herbs—parsley, chives, and dill—along with the garlic powder, onion powder, black pepper, and salt. Taste it and adjust the seasoning if needed. Remember, the flavors will deepen if you let it sit for a bit.06
-
Sauce and Serve. Once the wings are out of the oven and gloriously crisp, transfer them to a large, clean bowl. Pour the warm Buffalo sauce over the top. Using tongs, toss the wings gently but thoroughly until every piece is evenly coated in that vibrant orange-red glaze. Serve them immediately while they’re hot and crispy, with the cool, creamy ranch dip on the side for the perfect bite.07
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