Crispy Buffalo Ranch Wings

Buffalo wings have become a staple in American cuisine, cherished for their bold flavors and satisfying crunch. Originating in Buffalo, New York, these delectable chicken wings have transcended regional boundaries, gracing menus across the nation and becoming a favorite at sports events, parties, and casual gatherings. The allure of buffalo wings lies not only in their spicy kick but also in the perfect balance of flavor and texture. Achieving that irresistible crispy exterior while maintaining juicy, tender meat is the hallmark of a great buffalo wing recipe.

Discover the irresistible Crispy Buffalo Ranch Wings, a twist on the classic American favorite! Perfectly crispy on the outside and juicy on the inside, these wings blend the fiery flavor of buffalo sauce with creamy ranch seasoning. Ideal for game days or any casual gathering, this recipe highlights essential tips for achieving the perfect texture, whether you choose to fry or bake. Serve with fresh veggies and dipping sauces for a crowd-pleasing treat everyone will love!

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Ingredients

2 lbs chicken wings

1 teaspoon baking powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper (adjust for spice level)

½ cup buffalo sauce (store-bought or homemade)

¼ cup ranch seasoning mix (homemade or store-bought)

Oil for frying (or cooking spray if baking)

Fresh parsley, chopped (for garnish)

Celery sticks and carrot sticks (for serving)

Instructions

Prep the Wings: Start by rinsing the chicken wings under cold water and then pat them dry with paper towels. The drier the wings, the crispier they'll get.

Seasoning the Wings: In a large bowl, mix the baking powder, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper together. Add the wings to this mixture and toss until they are evenly coated.

Chilling Time: Place the seasoned wings on a wire rack set over a baking sheet. This allows air to circulate around the wings and helps them get crispy. Refrigerate for at least 30 minutes (or up to overnight if you have time).

Cooking the Wings:

- Frying Method: In a large, deep skillet or fryer, heat about 2 inches of oil to 375°F (190°C). Fry the wings in batches for 10-12 minutes or until they are golden brown and crispy. Ensure they are cooked through to an internal temperature of 165°F (74°C). Remove with a slotted spoon and drain on paper towels.

- Baking Method: Preheat your oven to 425°F (220°C). Place the wings back on the wire rack (with the baking sheet underneath) and bake for 40-45 minutes, flipping halfway through, until they are crispy and golden.

Buffalo Sauce Coating: While the wings are cooking, heat the buffalo sauce gently in a small saucepan over medium heat. Once the wings are done, toss them in the warm buffalo sauce until well coated.

Ranch Seasoning: Sprinkle the ranch seasoning over the wings while they are still hot. Toss to ensure even coverage.

Garnish and Serve: Transfer the crispy buffalo ranch wings to a serving platter. Garnish with freshly chopped parsley and serve with celery and carrot sticks on the side.

Prep Time, Total Time, Servings: 15 min | 1 hr 15 min | 4-6 servings