Touchdown Spicy Wings (Printable)
Fiery chicken wings coated in spicy sauce served alongside a creamy ranch dip and crunchy veggies.
# What You Need:
→ For the Spicy Wings
01 - 2.2 lbs chicken wings, split at joints, tips removed
02 - 1 tbsp baking powder, aluminum-free
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp garlic powder
→ For the Spicy Sauce
07 - 1/4 cup unsalted butter, melted
08 - 1/3 cup hot sauce
09 - 2 tbsp honey
10 - 1/2 tsp cayenne pepper
→ For the Ranch Dip
11 - 1/2 cup mayonnaise
12 - 1/2 cup sour cream
13 - 2 tbsp buttermilk or milk
14 - 1 tbsp fresh chives, finely chopped
15 - 1 tbsp fresh parsley, finely chopped
16 - 1 tsp dried dill
17 - 1/2 tsp garlic powder
18 - 1/2 tsp onion powder
19 - 1/2 tsp salt
20 - 1/4 tsp black pepper
21 - 1 tsp lemon juice
→ To Serve
22 - Celery sticks
23 - Carrot sticks
# How-To:
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, prepare the spicy sauce: In a small saucepan over low heat, combine melted butter, hot sauce, honey, and cayenne. 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.
# Expert Advice:
01 -
- The baking powder trick creates restaurant-quality crispiness without deep frying
- The honey in the sauce balances the heat perfectly so everyone can enjoy them
02 -
- Dry the wings thoroughly with paper towels or the baking powder wont work its magic
- Let the wings rest on the rack for 5 minutes after coating so the sauce really sticks
03 -
- Use tongs to flip wings halfway through cooking so you dont pierce the skin and lose those crispy juices
- Toss the wings in the sauce right before serving or theyll get soggy sitting in the coating