Buffalo Wings with Creamy Ranch Dip Recipe

This recipe delivers the classic combo of spicy buffalo wings and cooling ranch dip, perfect for game days or gatherings.


  • For the Buffalo Wings:
    • 1 pound chicken wings, separated at the joint (or drumettes)
    • 1 tablespoon vegetable oil
    • ½ cup hot sauce (Franks Red Hot or your favorite brand)
    • 2 tablespoons unsalted butter, melted
    • 1 tablespoon white vinegar
    • ½ teaspoon black pepper
    • ¼ teaspoon garlic powder
  • For the Creamy Ranch Dip:
    • 1 cup sour cream
    • ½ cup mayonnaise
    • 1 tablespoon buttermilk (optional, for a thinner consistency)
    • 1 packet ranch dressing mix
    • ¼ teaspoon dried dill
    • ¼ teaspoon dried chives
    • ¼ teaspoon garlic powder
    • Pinch of freshly ground black pepper


  1. Prep the Wings: Preheat oven to 400°F (200°C). Pat the chicken wings dry with paper towels. In a large bowl, toss wings with vegetable oil, black pepper, and garlic powder. Arrange wings on a baking sheet in a single layer. Bake for 40-45 minutes, flipping halfway through, or until golden brown and cooked through.
  2. Make the Buffalo Sauce: While the wings bake, whisk together hot sauce, melted butter, and white vinegar in a small saucepan. Heat over low heat until simmering, about 5 minutes.
  3. Toss and Coat: Once the wings are cooked, remove them from the oven and transfer them to a large bowl. Immediately toss the wings in the buffalo sauce to coat evenly.
  4. Assemble the Dip: In a medium bowl, whisk together sour cream, mayonnaise, buttermilk (if using), ranch dressing mix, dill, chives, garlic powder, and black pepper. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  5. Serve: Serve the hot buffalo wings with the chilled creamy ranch dip for dipping. You can also garnish with chopped celery sticks and carrot sticks for a refreshing accompaniment.

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