Touchdown BBQ Chicken Wings with Ranch (Printer-Friendly)
Crispy wings glazed in tangy BBQ sauce, served with creamy homemade ranch dressing—ideal for game day gatherings.
# What You'll Need:
→ Chicken
01 - 1.5 lbs chicken wings, separated at joints, tips removed
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
→ BBQ Sauce
07 - 0.5 cup barbecue sauce, gluten-free
08 - 1 tablespoon honey
09 - 1 teaspoon apple cider vinegar
→ Ranch Dressing
10 - 0.5 cup mayonnaise
11 - 0.25 cup sour cream
12 - 2 tablespoons buttermilk
13 - 1 tablespoon fresh dill, finely chopped
14 - 1 tablespoon fresh chives, finely chopped
15 - 1 tablespoon fresh parsley, finely chopped
16 - 0.5 teaspoon garlic powder
17 - 0.5 teaspoon onion powder
18 - 0.25 teaspoon salt
19 - 0.25 teaspoon black pepper
20 - 1 teaspoon lemon juice
→ Garnish and Serving
21 - Celery sticks
22 - Carrot sticks
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil, and position a wire rack on top.
02 - In a large bowl, toss chicken wings with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 35 to 40 minutes, flipping halfway through, until crispy and golden brown.
04 - While wings bake, combine BBQ sauce, honey, and apple cider vinegar in a small saucepan over low heat. Warm and stir until smooth.
05 - Whisk together mayonnaise, sour cream, buttermilk, dill, chives, parsley, garlic powder, onion powder, salt, black pepper, and lemon juice in a bowl. Refrigerate until serving.
06 - Transfer cooked wings to a large bowl and toss with warm BBQ sauce until well coated.
07 - Plate wings immediately with ranch dressing, celery sticks, and carrot sticks on the side.
# Expert Advice:
01 -
- The oven-baked method gives you that perfect crispy exterior without the mess and splatter of deep frying, something I discovered after ruining a favorite shirt with hot oil.
- The homemade ranch dressing has converted even my most stubborn store-bought-dressing loyalists, including my dad who now requests it for everything from salads to pizza dipping.
02 -
- Baking the wings on a wire rack is non-negotiable if you want truly crispy results, something I learned after a disappointing batch that steamed in their own juices on a flat baking sheet.
- Let the ranch dressing sit for at least 30 minutes before serving to allow the flavors to meld, a discovery I made when I taste-tested leftovers the next day and found the flavor had intensified beautifully.
03 -
- Leave the wings uncovered in the refrigerator for 1-2 hours before baking to dry out the skin even more, a technique I borrowed from Peking duck preparation that creates exceptional crispiness.
- Save the wing tips in a freezer bag for making homemade stock later, a waste-reducing habit my grandmother instilled in me that adds depth to soups and risottos.