Spicy Ranch Chicken Wings Recipes

SPICY RANCH CHICKEN WINGS

Steps:

• Preheat the oven to 350°F. Line a baking sheet with aluminum foil.
• Pour the melted butter into a small bowl. Stir in 1 teaspoon Ranch seasoning mix and hot sauce, if using. Dip each wing into the butter and spread out on a sheet pan. Sprinkle with remaining Ranch seasoning mix, cayenne pepper (use less cayenne if you've already used hot sauce) and paprika.
• Bake until chicken is browned and cooked through, about 30 to 40 minutes. Serve immediately with celery and Hidden Valley® Original Ranch dressing, for dipping.

SPICY RANCH CHICKEN WINGS

Steps:

• Cut the chicken wings into three sections; discard wing tip sections. In a gallon-size resealable plastic bag, combine the hot pepper sauce, butter and vinegar. Add chicken wings; seal bag and toss to coat evenly. Refrigerate for 4-8 hours. , Place chicken on racks in two greased 15x10x1-in. baking pans. Sprinkle with dressing mix and paprika. Bake, uncovered, at 350° for 40-50 minutes or until juices run clear.

SWEET AND SPICY CHICKEN WINGS WITH FETA RANCH DRESSING

Steps:

• For the wings: Preheat a smoker for cooking at 250 degrees F.
• Toss the wing pieces in salt and pepper in a bowl and place on the middle grate of the smoker. Smoke for 15 minutes, then flip and smoke for an additional 15 minutes. Remove from the smoker and set aside.
• For the sweet and spicy glaze: Meanwhile, add the ketchup, vinegar, molasses, Worcestershire sauce, brown sugar and chile flakes to a small saucepan and bring to a boil. Reduce to a simmer, then cook until all the sugar is dissolved, about 2 minutes. Remove from the heat and cool to room temperature.
• For the feta ranch dressing: Add the sour cream, feta, parsley, salt and pepper to a small bowl and mix to combine. Place in a serving bowl and garnish with the scallions.
• To finish: Preheat several inches of oil in a Dutch oven to 375 degrees F. Deep-fry the smoked chicken wings in batches, turning occasionally, until cooked through and crispy, 4 to 5 minutes. Combine the butter with 1/2 cup sweet and spicy glaze in a medium bowl. Immediately toss the fried wings into the butter glaze mixture to coat.
• Serve with the feta ranch dressing, baby carrots and celery sticks.

SPICY RANCH CHICKEN WINGS

Steps:

• Cut the chicken wings into three sections; discard wing tip sections.
• In a gallon-size resealable plastic bag, combine the hot pepper sauce, butter and vinegar.
• Add chicken wings, seal bag and toss to coat evenly.
• Refrigerate for 4-8 hours.
• Place chicken on racks in two greased 15-inch by 10-inch by 1-inch baking pans.
• Sprinkle with dressing mix and paprika.
• Bake, uncovered, at 350 degrees for 40-50 minutes or until juices run clear.
• Note: 3 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. Omit the first step.

RANCH CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tips. Place flour in a large resealable plastic bag; add chicken wings, a few at a time, and shake to coat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken wings, a few at a time, for 8 minutes or until golden brown and crispy and juices run clear, turning occasionally. Drain on paper towels., In a large resealable plastic bag, combine the dressing mix, garlic, salt and pepper; add chicken wings, a few at a time, and shake to coat. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with remaining salad dressing mixture. Bake, uncovered, at 350° for 8-10 minutes or until coating is set.

GARLIC RANCH CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees.
• Rinse wings in cold water.
• Place on foil lined baking sheet.
• Season with salt and pepper as desired.
• Bake 45 minutes turning once so that wings are brown and crispy on both sides.
• Place wings in a bowl with lid.
• Add melted butter, garlic, and dry ranch dressing mix.
• Place lid on bowl and shake them for 1 minute.
• Serve with Ranch Dressing on the side.