Louisiana Hot Wings with Ranch
Baked wings get a crackling crust from a baking powder dry rub, then bathe in a butter-enriched hot sauce and land next to a cool, garlicky ranch for dipping.
A baking powder dry rub draws moisture to the surface of the wings, which evaporates in the oven and leaves a crust nearly as crisp as a fried one. Butter whisked into hot sauce mellows the heat just enough to keep it drinkable while keeping the flavor loud. A quick homemade ranch on the side balances the vinegar bite of the sauce.
Ingredients
Method
Tap a number to mark a step donePat the wings dry with paper towels, then toss with the baking powder, 1 teaspoon salt, half the garlic powder, and half the black pepper until evenly coated.
Arrange the wings in a single layer on a wire rack over a baking sheet and bake at 400F for 25 minutes.
Raise the oven to 450F and continue baking for 15 to 20 minutes, until the skin is deeply browned and crackling.
While the wings finish, melt the butter in a small saucepan and whisk in the hot sauce until smooth and glossy.
For the ranch, stir together the sour cream, mayonnaise, buttermilk, chives, grated garlic, the remaining salt, garlic powder, and black pepper in a bowl.
Toss the hot wings in the buttered hot sauce right out of the oven, turning them gently until every piece is evenly coated.
Pile the wings on a platter and serve immediately with the ranch dip alongside for dipping and cooling the heat.
Kitchen note
Whisking the butter into the hot sauce instead of using it straight keeps the glaze from separating and gives the wings a glossier, richer coat.
