Location: San Diego, CA
Do you ever take a bite into store bought hot wings, and think, “why is this so soggy and bready?” Well, I do and I don’t like it. It’s not what I grew up with and not what I know. Restaurant versions are better, however, they’re usually deep fried, and that doesn’t make it super healthy. The version I grew up with is baked and has Ranch seasoning sprinkled over it. Give me some of that, a bowl of fried rice, and some Melrose Place, and it’s like the 90’s all over again! Trust me – the feeling is ahhhhh-mazing.
There’s not much to this recipe: Wings, Ranch Seasoning, Butter, Tobasco Sauce, Paprika, and Red Wine Vinegar. Did that drive you a little crazy since I didn’t list the ingredients in alphabetical order? Drove me a little crazy….
First, preheat the oven to 400ºF. Grab a small saucepan and on medium-low heat, melt the stick of butter (don’t worry too much about the whole stick of butter since it’s only to marinate and you’re not eating the whole thing), shake a whole bottle of Tobasco Sauce in, stir, then add the Red Wine Vinegar. Stir again, careful to not boil the sauce.
Take the saucepan off of the heat and start soaking the wings in the sauce a few at a time. I just do a quick dunk, but you can let the wings marinate for a couple of hours if you prefer. Next, place the wings on a foil or parchment paper lined baking sheet.
Sprinkle half of the Ranch seasoning over the wings. I don’t flip the wings in the oven, but if you plan on flipping them, then only sprinkle 1/3 of the packet. Next, sprinkle the Paprika over that, then place the tray in the oven and bake for 50-55 minutes (if you’re flipping the wings, then flip at about 27 minutes, and sprinkle with another third of the Ranch Seasoning and Paprika).
Once the wings are done cooking, sprinkle with the rest of the Ranch seasoning and another dusting of Paprika.
And that’s it. Plate the wings, choose your dipping sauce, and add your sides. I hope you enjoy these as much as I do. Until next time….
Ranch Hot Wings
2 1/2 lb pkg of Wings & Drumettes
1 stick of Butter
2 oz bottle Tobasco Sauce
1 1/2 tbsp Red Wine Vinegar
1 pkg Ranch Seasoning
-Preheat oven to 400ºF.
-In a small saucepan, melt Butter over medium-low heat.
-Stir in the whole bottle of Tobasco Sauce.
-Add the Red Wine Vinegar and stir just until it starts to boil.
-Turn off the heat and remove the pan from the heat.
-Dunk a few wings at a time being sure to coat the entire wing.
-Place on a foil or parchment paper line baking sheet.
-Sprinkle half of the Ranch Seasoning over the wings.
-Sprinkle enough Paprika to cover the wings.
-Place in the oven and bake for 50-55 minutes
-Take the wings out of the oven and sprinkle the rest of the Ranch Seasoning over the wings.
-Add another dusting of the Paprika, and you’re done.