Touchdown Spicy Wings Snack (Printable Version)

Crispy wings coated in a spicy sauce and served with a creamy ranch dip and fresh veggie sticks.

# What You’ll 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
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

# Directions:

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 - For the ranch dip, 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.

# Top Tips:

01 -
  • The baking powder trick creates restaurant level crispiness without deep frying
  • That honey kissed spicy sauce hits every flavor note you want on game day
  • Homemade ranch is ridiculously easy and tastes nothing like the bottled stuff
02 -
  • Patting wings completely dry before seasoning is the difference between crispy skin and sad rubbery skin
  • The wire rack step cannot be skipped, it's what creates that fried texture without the oil
  • Let the sauce cool slightly before tossing or it'll slide right off the wings
03 -
  • If your wings are still not crispy enough after baking, pop them under the broiler for 2 minutes
  • Warming the ranch for 20 seconds in the microwave makes it pourable and next level delicious

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