Name: Ranch Wings & Buffalo Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 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 c.) -; 1/2 c. 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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Ranch Wings & Buffalo Sauce

1. 2 tbsp. cornstarch -

2. 1 tbsp. baking powder -

3. 2 tsp. kosher salt -

4. 1/2 tsp. freshly ground black pepper -

5. 1/2 tsp. hot paprika -

6. 1 (1-oz.) packet ranch seasoning mix, divided -

7. 3 lb. chicken wingettes -

8. Vegetable oil, for frying (about 8 c.) -

9. 1/2 c. hot pepper sauce (such as Frank’s RedHot) -

10. 6 tbsp. unsalted butter -

11. 1 tbsp. distilled white vinegar -

12. 2 tsp. Worcestershire sauce -

13. 1/2 tsp. Cajun seasoning -

How to cook deliciously - Ranch Wings & Buffalo Sauce

1. Stage

In a small bowl, combine cornstarch, baking powder, salt, pepper, paprika, and half of ranch seasoning mix (about 1 tablespoon plus 1 1/2 teaspoons); reserve remaining ranch seasoning until ready to use.

2. Stage

Pat chicken wings dry and transfer to a large bowl. Sprinkle half of cornstarch mixture over wings and toss to coat. Sprinkle remaining cornstarch mixture over and toss again to coat.

3. Stage

For extra-crispy wings, if desired, place a wire rack on a baking sheet and arrange wings skin side up in a single layer. Refrigerate uncovered at least 1 hour or up to overnight. Remove wings from refrigerator before heating oil.

4. Stage

Into a large, heavy pot or Dutch oven fitted with a deep-fry thermometer, pour oil to a depth of 3". Heat over medium-high heat until thermometer registers 375°. Working in batches, fry wings, maintaining oil temperature between 350° to 375°, until deeply browned and oil is no longer bubbling aggressively, about 10 minutes. Using a spider, transfer to paper towels to drain.

5. Stage

Let wings rest 5 minutes, then transfer to a large bowl. Sprinkle with reserved ranch seasoning and toss to coat.

6. Stage

In a small saucepan over medium-low heat, cook hot sauce, butter, vinegar, Worcestershire sauce, and Cajun seasoning, whisking occasionally, until butter is melted and sauce is slightly thickened and smooth, about 5 minutes.

7. Stage

Arrange wings on a platter. Serve with Buffalo sauce alongside.