Crispy Oven-Baked Chicken Wings with Spicy Sauce & Ranch Dip

Ingredients

For the Chicken Wings

• 1–1.2 kg chicken wings
• 1½ tbsp ketchup
• 1 tbsp soy sauce
• 1 tsp honey
• 1 tsp salt
• 1½ tsp paprika
• A pinch of black pepper
• ½ tsp garlic powder
• 1 tsp dried thyme
• 5 tbsp olive oil
• Crushed red pepper flakes (optional)

For the Spicy Sauce

• 80 g butter
• 50 g Sriracha hot sauce
• 30 g honey
• 1 tsp vinegar

For the Ranch Dip

• 3 tbsp mayonnaise
• 3 tbsp plain yogurt
• 1 garlic clove, minced (or ⅛ tsp garlic powder)
• 1 tbsp lemon juice
• Finely chopped parsley
• Finely chopped dill
• Finely chopped basil
• A pinch of salt
• A pinch of black pepper

Instructions

1. Cut the chicken wings at the joints and make a few shallow cuts on each piece.
2. In a large bowl, combine ketchup, soy sauce, honey, salt, paprika, black pepper, garlic powder, thyme, olive oil, and optional red pepper flakes.
3. Add the chicken wings and toss well until evenly coated.
4. Cover and marinate in the refrigerator for 1–2 hours, if possible.
5. Arrange the wings on a baking tray lined with parchment paper.
6. Bake in a preheated oven at 200°C (400°F) for about 45 minutes, turning halfway through.
7. For extra crispy wings, switch the oven to broil/grill for the last few minutes.

Spicy Sauce

1. Melt the butter in a small saucepan over low heat.
2. Stir in the Sriracha and honey until well combined.
3. Add the vinegar and mix well.
4. The sauce will be thin while hot but will thicken slightly as it cools.

Ranch Dip

1. In a bowl, combine the mayonnaise, yogurt, garlic, lemon juice, parsley, dill, basil, salt, and black pepper.
2. Mix until smooth and creamy.
3. Chill for 15–20 minutes before serving for the best flavor.

Serving Suggestion

Serve the crispy wings hot with the spicy sauce for tossing or dipping, alongside the creamy ranch dip. Perfect for game nights, parties, or a delicious family dinner.