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Sriracha Ranch Chicken Wings

Prep Time:

6 hrs

Cook Time:

1.5 hrs

Servings:

4-6

Flavors Used:

This one is for the heat lovers. We made a homemade Sriracha Ranch sprinkle by blending Sriracha with a ranch packet, dehydrating it, and crushing it up like peanut brittle and let me tell you, it brings the fire. This is not for the faint of heart. If you want a fun wing recipe that feels a little different from your usual buffalo routine, this is a great one to throw in the oven and let it do its thing. Perfect for game day, weekend hangs, or anytime you want bold flavor.

Ingredients

1 Dan-O’s Dips Ranch
1 cup Sriracha
5 lb chicken wings (flats and drums, separated if preferred)
2 tbsp olive oil

Preparation Instructions

Make the Sriracha Ranch Base: Add the Sriracha and Dan-O’s Dips Ranch to a mixing bowl. Stir until fully combined. Pour or spread the mixture onto parchment paper for dehydrating.
Dehydrate the Mixture: Place the mixture in a dehydrator. Dehydrate for 5 hours, until fully dried.
Cool and Break the Seasoning: Let the dehydrated mixture sit out for 20 minutes. Once cooled, peel it off the parchment paper. Break it into smaller pieces and place in a mixing bowl.
Blend the Seasoning: Transfer the broken pieces to a blender. Blend until it becomes a coarse seasoning/sprinkle texture. Set aside.
Prep the Wings: Preheat the oven to 350°F. Place the chicken wings on a pan, keeping flats and drums separated if desired. Lightly coat the wings with oil to help the seasoning stick.
Season the Wings: Arrange the wings in a single layer on the pan. Sprinkle the Sriracha Ranch seasoning over the wings. Flip and season the other side so the wings are coated top and bottom.
Bake the Wings: Bake on the top oven rack at 350°F for 1 hour and 30 minutes. Be sure to flip the wings halfway through.
Serve: Remove from the oven and serve hot. Yum Yum Get Ya Sum