Print

Ranch Wings with Classic Buffalo Sauce Recipe

Print Recipe

★★★★★

4.8 from 129 reviews

These crispy Ranch Wings coated with a flavorful Buffalo Sauce are the perfect game-day snack or party appetizer. The wings are double-coated with a seasoned cornstarch mixture and fried to golden perfection, then tossed with a homemade spicy and tangy Buffalo sauce infused with ranch seasoning. Crispy on the outside, juicy on the inside, and bursting with bold flavors, these wings will satisfy any craving for classic American comfort food with a zesty twist.

Ingredients

Scale

Ranch Wings

  • 2 tbsp cornstarch
  • 1 tbsp baking powder
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp hot paprika
  • 1 (1-oz.) packet ranch seasoning mix, divided
  • 3 lb chicken wingettes
  • Vegetable oil, for frying (about 8 cups)

Buffalo Sauce

  • 1/2 cup hot pepper sauce (such as Frank’s RedHot)
  • 6 tbsp unsalted butter
  • 1 tbsp distilled white vinegar
  • 2 tsp Worcestershire sauce
  • 1/2 tsp Cajun seasoning

Instructions

  1. Prepare Ranch Wings seasoning: In a small bowl, combine cornstarch, baking powder, kosher salt, black pepper, hot paprika, and half of the ranch seasoning mix (about 1 tablespoon plus 1 1/2 teaspoons). Reserve the remaining ranch seasoning for later use.
  2. Coat the wings: Pat the chicken wingettes dry with paper towels and transfer them to a large bowl. Sprinkle half of the cornstarch mixture over the wings and toss to coat. Then sprinkle the remaining half of the mixture and toss again thoroughly to ensure even coverage.
  3. Optional chilling for crispiness: For extra-crispy wings, place a wire rack on a baking sheet and arrange the coated wings skin side up in a single layer. Refrigerate uncovered for at least 1 hour or up to overnight. Remove from the refrigerator before frying.
  4. Heat the oil: Pour vegetable oil into a large, heavy pot or Dutch oven until it is 3 inches deep. Attach a deep-fry thermometer and heat the oil over medium-high heat until it reaches 375°F (190°C).
  5. Fry the wings: Working in batches to avoid overcrowding, carefully add wings to the hot oil. Maintain the oil temperature between 350°F to 375°F while frying. Fry the wings until they turn deeply golden brown and the bubbling subsides, about 10 minutes. Use a spider or slotted spoon to transfer wings to paper towels to drain excess oil.
  6. Rest and season wings: Let the wings rest for 5 minutes. Then transfer to a large bowl and sprinkle the reserved ranch seasoning on top. Toss well to ensure each wing is evenly coated with the flavorful seasoning.
  7. Make the Buffalo Sauce: In a small saucepan over medium-low heat, combine hot pepper sauce, unsalted butter, distilled white vinegar, Worcestershire sauce, and Cajun seasoning. Whisk occasionally until the butter is fully melted and the sauce becomes slightly thickened and smooth, about 5 minutes.
  8. Serve: Arrange the ranch-coated wings on a serving platter. Serve the Buffalo sauce alongside for dipping or pouring over the wings, depending on preference.

Notes

  • For extra crispy wings, do not skip the step of chilling the coated wings before frying.
  • Maintain oil temperature carefully to ensure the wings cook evenly and achieve perfect crispiness.
  • You can adjust the heat level of the Buffalo sauce by adding more or less hot pepper sauce.
  • Leftover wings can be reheated in an oven at 375°F for 10 minutes to restore crispiness.
  • Use fresh chicken wings for best texture and flavor.

Keywords: Ranch Wings, Buffalo Sauce, Crispy Chicken Wings, Fried Wings, Game Day Snack, American Appetizer

Find it online: https://kitchenbyclara.com/ranch-wings-with-classic-buffalo-sauce-recipe/