A truly great chicken wing is a game-day essential, but a truly great wing is one that stands out from the crowd. This recipe takes a classic, crave-worthy flavor—creamy, tangy ranch—and gives it a spicy, crispy upgrade that will make it the star of your next party.

The secret to these wings isn't a complex marinade or a messy frying process. It's a simple dry rub with a secret ingredient: baking powder.1 When combined with the wings and baked at a high temperature, the baking powder creates an incredibly crispy, light-as-air skin that stays crunchy even when tossed in a light sauce or served with dip.2 The spice comes from a simple, fiery kick that you can adjust to your liking, making these wings a guaranteed hit for every palate.

Crispy Ranch Chicken Wings with Spicy Zing

A Game Day Hit!

Yields: 4-6 servings3

Prep time: 15 minutes (plus chilling time)

Cook time: 40-50 minutes4

Ingredients

  • 2-3 lbs chicken wings, "party wings" (flats and drumettes)

  • For the Dry Rub:

    • 1 ½ teaspoons baking powder (aluminum-free is best)

    • 2 tablespoons ranch seasoning mix (from a packet or homemade)5

    • 1 tablespoon smoked paprika

    • 1 teaspoon garlic powder

    • ½ teaspoon salt

    • ¼ to 1 teaspoon cayenne pepper (adjust to your spice preference)

  • For the Spicy Sauce (Optional):

    • 2 tablespoons melted butter

    • 2 tablespoons hot sauce (like Frank's RedHot)

  • For Serving:

    • Ranch or blue cheese dressing, celery sticks

Instructions

1. Prepare the Wings

  1. Pat Dry: This is the most important step for crispy wings. Pat the wings completely dry with paper towels. You want to remove as much moisture as possible.

  2. Season: In a large bowl, whisk together all the dry rub ingredients. Add the chicken wings and toss until they are evenly and completely coated.

  3. Chill: For the crispiest results, arrange the wings on a wire rack over a baking sheet and refrigerate uncovered for at least 1 hour, or up to 4 hours. This step dries out the skin even further.

2. Cook the Wings

Method 1: Oven-Baked (Best for a Large Batch)

  1. Preheat Oven: Preheat your oven to 425°F (220°C).6

  2. Arrange: Place the wings on a wire rack over a baking sheet, making sure they are in a single, even layer.7

  3. Bake: Bake for 40-50 minutes, flipping them halfway through, until they are golden brown and crispy.8

Method 2: Air Fryer (Fastest & Crispiest)

  1. Preheat Air Fryer: Preheat your air fryer to 400°F (200°C) for 5 minutes.

  2. Arrange: Place the wings in a single, even layer in the air fryer basket. Do not overcrowd. You will likely need to cook in two or more batches.

  3. Cook: Air fry for 20-25 minutes, shaking the basket every 5 minutes, until the wings are crispy and cooked through.9

3. Finish and Serve

  1. Make the Spicy Sauce: If using the spicy sauce, melt the butter in a small bowl, then whisk in the hot sauce.10

  2. Toss and Serve: Once the wings are cooked, you can serve them as is, or you can place them in a large bowl, pour the melted butter and hot sauce mixture over them, and toss to coat.

  3. Serve immediately with ranch or blue cheese dressing and celery sticks.

Pro-Tips for a Perfect Wing

  • Don't Skip the Baking Powder: It's a game-changer. It raises the pH of the chicken skin, helping it get incredibly crispy and puffy as it cooks.

  • Pat Dry, Then Dry Again: A dry chicken skin is the key to crispiness.11 The chilling step in the fridge is a simple but powerful way to get a perfectly crunchy exterior.

  • The Right Temp: High heat is essential, whether you're using an oven or an air fryer. It cooks the wings quickly and crisps up the skin without drying out the meat.

  • Toss in Sauce at the End: If you want saucy wings, toss them in the sauce just before serving to keep them from getting soggy.

  • Customize Your Flavor: This recipe is a fantastic base. You can add more smoked paprika for a smokier flavor, or increase the cayenne pepper for a more intense heat.