Wing Wednesday: Crispy Oven Baked Buffalo Ranch Chicken Wings

These are double dipped wings, or maybe triple dipped, or hmm. I'm not really sure how to describe them other than packed with flavor AND heat.

You'll need three shallow plates or bowls for the breading/dipping station. The wings are coated with a mixture of flour and dry ranch dressing, then dipped in hot sauce, THEN coated in panko breadcrumbs. Whether you want to double dip them before the panko crumbs is up to you. I did some of each and we really enjoyed the double dipped!

1 stick butter

1 1/2 - 2 lbs. chicken wings

1 1/2 cups flour

2 packages Hidden Valley Original Ranch Dressing Mix

1 cup Franks Redhot Buffalo Wing Sauce (or your favorite wing sauce)

1 1/2 - 2 cups panko breadcrumbs

Extras:  Ranch dressing, celery sticks

Place stick of butter on a large rimmed baking sheet. Place baking sheet in the oven and preheat oven to 400 degrees F. Remove pan from oven and set aside.

Arrange the three shallow plates side by side. Add flour and dressing mix to one and stir to combine.

Add hot wing sauce to the second one and Panko breadcrumbs to the third.

Roll chicken wings in the flour/ranch mixture, then buffalo sauce, then panko.  Place on baking sheet.

OR, you can:

Roll chicken wings in the flour/ranch mixture, then buffalo sauce, back to the flour/ranch, another dip in the hot wing sauce, THEN in the panko breadcrumbs.

Bake for 15-18 minutes, then carefully turn each wing over and cook an additional 15- 18 minutes.

Serve immediately with Ranch dressing and celery sticks on the side.