Dirty Ranch Buffalo Wings

If there’s one food that defines Super Bowl Sunday, it’s chicken wings. Crispy, saucy, dunkable wings are the undisputed MVP of game-day spreads—and if you’ve ever lived in San Diego, you already know that some of the best wings around come from Dirty Birds, specifically their iconic Dirty Ranch wings.

This recipe is inspired by their iconic wings, but made a lil easier (no standing over a fryer when there’s a game to be watched thank you) and a lil healthier (Greek yogurt in the ranch pls), without sacrificing crunch or flavor. The secret to crispy baked wings is simple: a touch of baking powder and roasting them on a wire rack so hot air can circulate and crisp the skin evenly. No frying, no soggy wings – just a good ole crispy saucy wings.

While the wings roast, we make dirty ranch: classic ranch mixed with buffalo sauce in whatever ratio fits your preference. And consider this your subtle PSA—using a ranch packet with half Greek yogurt and half mayo is the move for a homemade ranch you’ll want to dip everythingggg into. These dirty ranch wings are perfect for Super Bowl Sunday, game days, or anytime you’re craving restaurant-quality wings at home.

Tips for Extra Crispy Dirty Ranch Wings

The secret is dry skin + airflow.
If you’ve ever had soggy baked wings, it’s usually because there wasn’t enough hot air circulating around the wings. Two things make all the difference here:

• Baking powder (not baking soda):
  Tossing the wings with a small amount of aluminum-free baking powder raises the pH levels of the skin, helping it brown and crisp in the oven. It won’t taste like anything, but it will give you that crackly, fried-style texture. A general rule of thumb is 1 teaspoon per pound of wings.
  
• A wire rack = crispy all around:
  Roasting the wings on a wire rack allows hot air to circulate underneath, so the bottoms don’t steam against the pan.
  
• “Hang them out to dry” lol:
  Patting the wings very dry with paper towels is non-negotiable. If we’ve learned anything from my crispy salmon recipe, it’s that moisture is the enemy to crispiness! If you have the time, letting them rest uncovered in the fridge after salting them (even just 30 minutes) dries the skin out even more, which equals maximum crunch.
  

What to Avoid

• Don’t overcrowd the pan.
  If the wings are touching, they’ll steam instead of roast. Use two pans if you need to to allow enough air to circulate around.
  
• Don’t sauce too early.
  Tossing hot wings straight into sauce traps steam and softens the skin. Let them cool for about 5 minutes first so the steam escapes, then sauce right before serving.
  
• Don’t skip the rack position.
  Positioning in the oven may seem minor, but it’s actually purposeful. Keeping the oven rack in the lower third helps the fat render properly while still allowing the skin to crisp and brown.
  

Let’s Talk Dirty Ranch

This sauce is simple but elite. It’s basically ranch + buffalo sauce, and the ratio is really up to you. Start with 2 tablespoons of ranch whisked into the warm buffalo-butter sauce and adjust from there—more ranch for creamy, more buffalo for heat.

The ranch does double duty here – some goes in the wing sauce, most goes for dipping. As a self proclaimed ranch connoisseur, I can confidently say that after trying all the store bought ranch sauces and making it from scratch, using a ranch packet with half mayo, half Greek yogurt (or sour cream) is the move. Not only is it better than any ranch out there, but it’s lighter thanks to the Greek yogurt, and honestly good enough to dip everythingggg into. Make it ahead and keep it in the fridge – it only gets better.

Make-Ahead, Air Fryer & Party Tips

Air Fryer Option:
Preheat your air fryer to 400°F. Cook wings in batches, skin side down, in a single layer with space between them. Air fry for 20–25 minutes, flipping halfway, until golden and crispy.

Keeping Wings Warm for a Party:
If you’re hosting, keep wings unsauced on a wire rack in a 200°F oven for up to 30–60 minutes. Sauce right before serving so they stay crispy.

Reheating Leftovers:
Reheat unsauced wings on a wire rack–lined baking sheet at 400°F for 6–8 minutes until hot and crisp. Toss in sauce just before eating—no microwave sadness here.

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