• Twenty chicken wings, (This recipe works with both raw and the precooked, frozen variety. If using raw, par bake them for fifteen minutes at 350 F before starting.). shopping list
  • 2 cups Ranch dipping sauce, your preferred variety. shopping list
  • 1 cup Franks Red Hot, of your preferred variety. shopping list
  • 1/2 cup white sugar. shopping list
  • 1 sheet pan. shopping list
  • 1 piece of parchment paper, fitted to the pan. shopping list

How to make it

  • Preheat oven to 350 degrees F.
  • If using raw wings, par bake for fifteen minutes.
  • Prep your pan, with the parchment sheet fitted into the sheet pan. Do not use tin foil, as the bottom of the wings are far more likely to burn.
  • In a large bowl, blend the ranch, hot sauce, and sugar together and adjust to your own tastes. Once satisfied, toss the wings into the mixture.
  • Allow to stand for five minutes, before fishing out and laying out on the pan. Allow space between each, as crowding will only slow the cook time.
  • Bake for thirty minutes, before checking with a thermometer. The chicken, out of the oven, must reach 165 degrees F for twenty seconds.
  • If it doesn't reach that temperature, put it back into the oven and wait until it reaches 165 and holds. There's no carry over cooking in chicken.
  • Serves four to each person for an Appetizer, but serves two as a Main course.

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