These Rio Ranch Spicy Chicken Wings are the ultimate game-day appetizer, combining a bold, aromatic dry rub with a fiery, tangy butter glaze. The wings are seasoned with a mix of cinnamon, paprika, and chili powder before being deep-fried to golden perfection. Once cooked, they are tossed in a spicy butter infused with Tabasco and lime, creating a sticky, flavorful coating. Served alongside a creamy blue cheese ranch dressing made with buttermilk and fresh herbs, this dish offers a perfect balance of heat, creaminess, and crunch. Ideal for parties, sports viewing, or casual gatherings, these wings are easy to make in batches and sure to disappear quickly.
Rio Ranch Spicy Chicken Wings
Description
These Rio Ranch Spicy Chicken Wings are the ultimate game-day appetizer, combining a bold, aromatic dry rub with a fiery, tangy butter glaze. The wings are seasoned with a mix of cinnamon, paprika, and chili powder before being deep-fried to golden perfection. Once cooked, they are tossed in a spicy butter infused with Tabasco and lime, creating a sticky, flavorful coating. Served alongside a creamy blue cheese ranch dressing made with buttermilk and fresh herbs, this dish offers a perfect balance of heat, creaminess, and crunch.Ingredients
Directions
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Prepare the seasoned flour by combining flour, sugar, coarse salt, black pepper, ground cinnamon, paprika, chili powder, garlic powder, and ground ginger in a bowl. Mix well until evenly distributed.
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Remove the wing tips from the chicken wings and discard them. Cut the remaining wings in half at the joint to create flats and drumettes. Pat the wings dry with paper towels.
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Make the spicy butter by melting 1/2 lb of butter in a small saucepan over low heat. Stir in 3 teaspoons Tabasco sauce, 1/4 cup chili sauce, 1 teaspoon maple syrup, 1 tablespoon lime juice, 1 teaspoon coarse salt, and 1 teaspoon black pepper. Whisk well to combine. Remove from heat and keep warm.
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Prepare the blue cheese ranch dressing by combining 1/2 cup mayonnaise, 1/2 cup heavy cream, 1/2 cup buttermilk, 1/2 cup grated bleu cheese, 1 teaspoon Tabasco sauce, 1 minced garlic clove, 2 chopped green onions, 2 teaspoons lime juice, and 2 teaspoons brown sugar in a bowl. Mix thoroughly and refrigerate until ready to serve.
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In a deep pot, heat approximately 2 to 3 inches of peanut oil to 350&# 194;°F (175ðC).
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Dredge the chicken wings in the seasoned flour mixture, shaking off any excess.
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Fry the seasoned wings in small batches to avoid overcrowding, cooking for about 10 minutes or until golden brown and cooked through.
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Transfer the fried wings to a large mixing bowl.
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Add about 2 tablespoons of the warm spicy butter per 10 pieces of chicken to the bowl. Toss gently to coat the wings evenly.
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Serve the wings immediately alongside the blue cheese ranch dressing.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 392.1kcal
- % Daily Value *
- Total Fat 2.8g5%
- Saturated Fat 0.5g3%
- Cholesterol 1.0mg1%
- Sodium 14808.0mg617%
- Total Carbohydrate 86.9g29%
- Dietary Fiber 8.6g35%
- Sugars 31.8g
- Protein 8.8g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety: When deep frying, ensure the oil is at the correct temperature to prevent oil splatter and ensure even cooking. Use a thermometer to monitor the oil temperature.
Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350ðF to maintain crispiness. The dressing should be stored separately and consumed within 5 days.
Variation: For a milder version, reduce the Tabasco sauce and chili powder in the rub and butter. For extra heat, add cayenne pepper to the dry rub.
Tip: Patting the wings dry before dredging helps the flour adhere better and results in a crispier crust.
