I was perusing the spice section at our local GFS store when I spied a big container of Frank’s RedHot Original Seasoning. Yeah, like I’d pass up on anything wing-related. I grabbed a bottle and stopped by my grocery store and picked up a family pack of fresh chicken wings. I was going to make wings. Great wings. Buffalo Ranch dry wings.
Dry is Good
Dry wings really bring out the flavor of the wing and the seasoning. They aren’t buried in sauce so much that that’s all you can taste. Now that doesn’t mean I’m shy with the seasoning, but I am careful that I can still taste the chicken. These wings are absolutely fantastic, with that traditional Buffalo wing flavor, but without the mess. If you don’t have a GFS in your area you can find other brands of Buffalo style seasoning in your grocer’s spice section.
I like to make my spice, rub and seasoning mixes in big batches and keep them in large bottles with easy-to-pour shaker lids.
Also try my crazy-good blackened dry wings.
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Buffalo Ranch Dry Wings
Ingredients
- 4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 2 tablespoon vegetable oil
- 2-3 tablespoons Buffalo wing seasoning
divided - 2 tablespoons Ranch dressing seasoning
Instructions
- Place the wings into a resealable bag or container.
- Add the oil. Seal and shake to coat. Add 2 tablespoons of the Buffalo wing seasoning, seal, and shake to coat.
- Let wings marinade for 1-4 hours.
- Transfer cooked wings to a bowl and sprinkle with the remaining Buffalo wing seasoning and all of the Ranch seasoning.
- Toss gently to coat.
- Serve with your favorite dipping sauce.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
