Killer Buffalo Ranch Wings (Easy Oven-Baked!)
Buffalo Ranch Wings are the perfect match for this semi-weak pepper head. I like spicy flavors, but I don’t like to blow my head off, know what I mean? The buffalo sauce gives me the heat, while the ranch cools it off and adds even more incredible zesty flavor.
Plus, it’s so nice not paying for takeout (chicken wings are spendy!); these are made in your kitchen (in 30 minutes!), saving you time and money!
Sometimes, I make my own creamy-spicy Buffalo Ranch sauce from scratch. The link is below if you want to level up from bottled sauce.
🛒Ingredient Highlights
- ✅ Chicken Wings – flats and drums work great; just avoid whole wings unless you’re breaking them down (tutorial). ( I used all flats today.)
- ✅ Potato starch or Cornstarch – for a crispier, lighter texture vs. flour.
- ✅ Buffalo Ranch Sauce – Your favorite kind is great, or mix two sauces together or use my Homemade Buffalo Ranch sauce recipe!
- ✅ Seasonings – Garlic, paprika, coriander, salt and pepper
This recipe is just as delicious as my Air Fryer Lemon Pepper Chicken Wings recipe. (And just as easy, too).
🔥 Important Things To Know About This Recipe
- Safe Cooking Temps: Chicken wings are safely cooked when they reach an internal temperature of 165°F (74°C). I like to go a smidge higher (around 175°F) for wings since the dark meat stays juicy and the skin gets extra crisp.
- Dry wings = Crispy skin
Don’t skip patting the wings dry with paper towels before seasoning. No Excess moisture please! - Starch is your secret weapon
Potato starch creates an extra-light, crispy crust without deep frying. If you don’t have it, use cornstarch. - Don’t overcrowd the tray
Crowding them will cause steaming instead of browning. Use two trays if you need to. - Spice it your way
The garlic, coriander, and paprika mix gives warmth and depth, but you can easily add cayenne for more heat or swap in smoked paprika for a BBQ-like twist. - Sauce them while hot, but not on the tray
Toss the wings in the sauce right after baking, while they’re still hot and off the tray. This helps the sauce cling better and avoids soggy bottoms from residual steam. Careful not to oversauce! - Hold the sauce if prepping ahead
Want to prep in advance? Bake the wings, then reheat and sauce just before serving. Saucing and reheating later will soften the crispy coating.
Please refer to the printable recipe card below for exact amounts, detailed instructions, and helpful tips to make this recipe perfect every time.
Serving Ideas
I like to serve the typical pub-type veggies (celery and carrot sticks) with these with a ranch or veggie dip. But, if you want something more substantial, these air fryer zucchini sticks would be awesome, or pair the wings with some shrimp and avocado bites to cool things down a bit.
Did you make this hot wing recipe? I’d love to hear if you used your favorite sauce or made my homemade one! Please comment below and don’t forget to give a ****star rating in the recipe card. Thanks for stopping by the blog and I’ll see you next time!
~Joanne
Killer Buffalo Ranch Chicken Wings
These crispy oven-baked Buffalo Ranch Chicken Wings are tossed in a zesty buffalo ranch sauce for the perfect game-day, snack-night, or party appetizer. Made with minimal ingredients and no frying required, they come out golden and full of bold, tangy flavor—just the way wings should be!
Ingredients
- 16 chicken wings (middle part: drums or flats)
- 1 ½ tablespoons olive oil
- 1 tablespoon potato starch (or substitute cornstarch)
- ½ teaspoon granulated garlic
- ½ teaspoon ground coriander
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 2–3 tablespoons homemade Buffalo Ranch sauce (or more to taste)
Instructions
- Preheat your oven to 400°F. Line a baking tray with parchment paper or a silicone mat.
- Prep the wings: Rinse the chicken wings, then pat them thoroughly dry with paper towels. Place them in a bowl, then add salt, pepper, and olive oil. Toss to coat evenly.
- Add dry coating: Sprinkle in the potato starch, garlic, coriander, and paprika. Mix everything together until the wings are fully coated in the spice mixture.
- Bake: Lay the wings on your prepared baking tray in a single layer, leaving space between each one. Bake for 30 minutes, flipping the wings at the 15-minute mark.
- Toss in sauce: Immediately after baking, transfer the hot wings to a large bowl. Add the Buffalo Ranch sauce a little at a time, tossing to coat. Start with 2 tablespoons and add more if needed—just enough to glaze the wings without making them soggy.
- Serve: Plate the wings hot with fresh herbs or lemon slices for garnish. Serve extra sauce on the side for dipping, along with celery sticks, bread, or your favorite wing-night sides.
Notes
Storage, Reheating and Safety
- Store: Leftover wings can be stored in an airtight container in the fridge for up to 3 days.
- Reheat: For best results, reheat the wings in a 375°F oven for about 10 minutes until hot. If they’ve already been sauced, note that the skin won’t stay crispy—but the flavor is still awesome.
- Make-ahead tip: You can bake the wings ahead of time and refrigerate them. Reheat in the oven and toss in sauce just before serving to keep that crispiness.
- Safety first! Chicken wings are safe to eat when they reach an internal temperature of 165°F (74°C), but for wings, going up to 175°F helps render fat and gets the skin even crispier.
- Potato starch gives a super light, crispy crust. If you don’t have it, use cornstarch or arrowroot—but potato starch is ideal for oven-baked wings.
- Don’t overcrowd your baking tray! Give the wings some space so they roast instead of steam.
- Homemade vs. store-bought sauce: You can absolutely use store-bought Buffalo Ranch sauce, but I use my own Homemade Buffalo Ranch Sauce and it’s worth the extra step.
- Custom spice it up! Want more heat? Add a pinch of cayenne or chili flakes to the seasoning blend.
Nutrition Information:
Yield: 16 Serving Size: 4Amount Per Serving: Calories: 164Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 40mgSodium: 210mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 10g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
