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Crispy Baked Chicken Wings with Spicy Ranch Dressing

Cook Time:

40 mins.


3 dozen wings

Baked wings can be just as tasty and crispy as fried, without the fuss and the extra fat. Serve these crispy Creole-seasoned wings with our Hot & Spicy Ranch dressing for delicious dipping.



  • ¼ cup all-purpose flour
  • 2 tablespoons baking powder
  • 1 ½ tablespoons Creole seasoning such as Zatarain’s
  • 1 tablespoon cornstarch
  • 1 teaspoon salt, optional
  • 3 pounds chicken wings, separated

Spicy Ranch Dressing

  • ¾ cup Blue Plate® Hot & Spicy Mayonnaise
  • ¼ cup buttermilk
  • 1 clove garlic, minced
  • 1 teaspoon Try Me® Tiger Sauce or other Louisiana style hot sauce
  • 1 teaspoon lemon juice
  • 2 teaspoons fresh dill, chopped
  • 1 teaspoon fresh parsley, chopped
  • 1 teaspoon fresh cilantro, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon ground white pepper


  1. Preheat oven to 425℉. (For maximum crispiness, set to convection.) Prepare a baking rack set over a baking sheet, lined with foil. Spray the rack with cooking spray.
  2. Combine flour, baking powder, Creole seasoning, cornstarch and salt in a shallow bowl and mix well. Dredge the wings in the flour mixture, shaking off any excess. Transfer wings to rack and cook for 40 minutes, turning the wings halfway through.
  3. Make the Spicy Ranch Dressing: Combine mayonnaise, buttermilk, garlic, hot sauce, lemon juice, dill, parsley, cilantro, salt and pepper and mix well.
  4. Serve the wings hot with a bowl of Spicy Ranch Dressing for dipping.