- 1 large bag of chicken wing pieces (about 20 wings)
- ½ cup melted butter
- ½ cup red pepper sauce (I've always used Frank's Hot Sauce...sooooo good)
- 8 oz can of tomato sauce
- 1½ tbsp chili powder
- 1 tsp cayenne pepper (You can adjust this to taste. It's always best to add a little, taste, then add more if you want it spicier.)
- 1 cup of buttermilk
- 1 1 oz package of ranch dressing or dip mix (I use Hidden Valley. I always use a full package, however I suggest starting with a half a package, tasting and then adding more to taste. A full package ends up having a more saltier taste than some prefer.)
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ⅛ tsp cayenne pepper
- Follow directions on your bag of chicken wings for cooking instructions. The time will vary depending on whether you are starting with frozen wings or thawed.
- Bake wings until cooked through and crispy.
- Meanwhile, in a small bowl combine butter, red pepper sauce, tomato sauce, chili powder and cayenne pepper.
- After the wings have baked, dip them in the sauce and then return them to the baking sheet. Broil wings for 1-2 minutes, baste, flip and return to the broiler for another 1-2 minutes. Continue basting, flipping and broiling until the wings are as dark as you like. (I like my wings to have little charred spots, so I cook mine extra long!)
- For the ranch, combine all ingredients in a small bowl. Refrigerate for at least a half hour to allow flavors to blend.