Ingredients
Equipment
Method
- Preheat oven to 425°F. Line baking sheet(s) with foil and place wire rack(s) on top. Pat wings completely dry.
- In a large bowl, toss wings with Kinder's The Blend until evenly coated. Arrange skin-side up on the wire rack in a single layer.
- Bake 30–35 minutes until skin starts to crisp and turn golden, flipping halfway through.
- Remove wings from oven. Warm ¾–1 cup Kinder's Buttery Buffalo Wing Sauce in the microwave for 20–30 seconds. Toss hot wings in the sauce until fully coated.
- Return sauced wings to the rack. Bake another 10–15 minutes until sauce sets tacky, wings are deep golden, and sauce starts to bubble at the edges. For extra caramelization, broil on low for 1–2 minutes at the very end.
- While wings finish, make the ranch: Stir Kinder's Ranch Dip Mix into 2 cups sour cream (or the sour cream/mayo blend). Mix until smooth. Refrigerate until serving.
- Transfer wings to a platter. Serve hot with extra warmed Buttery Buffalo Wing Sauce and the chilled Kinder's Ranch Dip on the side, along with celery and carrot sticks.
- Nutrition Estimate (per serving, wings only)
- Calories: ~480 | Protein: 38g | Fat: 30g | Carbs: 7g | Sodium: ~870mg
- Estimates based on standard ingredient values. Actual nutrition will vary.
Nutrition
Notes
- The Blend (not a Buffalo dry rub) is the base on purpose. It seasons the chicken cleanly so the Buffalo sauce is the top note, not a duplicate of the rub.
- Make the ranch dip up to 3 days ahead. The herbs hydrate and the flavor deepens overnight. Store covered in the fridge.
- Richer ranch: swap half the sour cream for mayo. Lighter ranch: use full-fat Greek yogurt in place of sour cream — it reads tangier and holds thickness.
- Extra-crispy skin move: add 1 Tbsp baking powder (not baking soda) to The Blend before tossing. It raises the skin pH and dries the surface faster in the oven.
- Air fryer method: 400°F for 20–25 minutes, toss in sauce, then 8–10 more minutes to set the glaze.
- Check doneness with an instant-read thermometer — wings are done at 175°F internal. Dark meat holds up past 165°F and actually gets better there.
- Full game-day spread: wings, ranch dip, celery and carrot sticks, and a cold drink lineup. Put the ranch out in a wide shallow bowl (not a ramekin) so celery and wings both fit — people will thank you for not having to double-dip sideways.
- Serve the ranch alongside raw veggies and extra crackers as a separate party dip while the wings finish baking. That gives early arrivals something to work on and keeps the wing platter from getting picked clean before it hits the table.
- Pair with loaded fries, potato wedges, or the sibling Buttery Buffalo Potato Skins for a heavier plate. Running a full Buttery Buffalo spread? Add the Buttery Buffalo Chicken Dip and Buttery Buffalo Mac N Cheese to round it out. For a lighter board, skip the fries and bulk out the crudité — celery, carrots, cucumber rounds, radish.
- Store wings in an airtight container in the fridge for up to 3 days. Reheat on a wire rack set over a foil-lined sheet in a 400°F oven for 8–10 minutes — this re-crisps the skin. Microwaving makes the skin rubbery; don't. Ranch dip keeps in the fridge for up to 5 days in a covered container, and genuinely tastes better on day two.
- For longer storage, freeze un-sauced wings after the first bake — let them cool, freeze flat on a tray, then bag. Reheat from frozen at 400°F for 15–18 minutes, then sauce and finish with the second bake as written.