Buffalo Chicken Wings with Smoked Paprika Ranch Dip Recipe

This recipe takes the classic buffalo chicken wing combo a step further with a smoky twist on the creamy ranch dip.

Ingredients:

For the Wings:

• 2 pounds chicken wings, separated at the joint (tips discarded or saved for stock)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (adjust to desired spice level)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup hot sauce (such as Frank’s RedHot)
• 1/4 cup unsalted butter, melted

For the Smoked Paprika Ranch Dip:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup buttermilk
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of cayenne pepper (optional)
• 1/4 teaspoon dried dill

Instructions:

1. Prep the Wings: Pat the chicken wings dry with paper towels. In a large bowl, toss wings with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
2. Preheat Oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
3. Bake the Wings: Arrange wings in a single layer on the prepared baking sheet. Bake for 40-45 minutes, flipping halfway through, until the skin is crispy and the internal temperature reaches 165°F (74°C).
4. Make the Sauce: While the wings bake, whisk together hot sauce and melted butter in a small saucepan over low heat. Set aside.
5. Create the Smoky Ranch: In a medium bowl, combine mayonnaise, sour cream, buttermilk, chives, parsley, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), and dried dill. Stir until well combined. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Toss and Serve: Once the wings are cooked through, transfer them to a large bowl and toss with the hot sauce mixture until evenly coated. Serve immediately with the chilled Smoked Paprika Ranch Dip, alongside celery sticks and carrot sticks for dipping.