Citrus Chili Buffalo Wings

Ingredients

For the wings:

• 2 lbs chicken drumettes & wingettes/flats
• 2 Tbsp Citrus Chili Spice Blend
• 1 Tbsp cooking oil or cooking spray

For the buffalo sauce:

• 1 Tbsp olive oil
• 2 Tbsp minced shallot
• 2 garlic cloves, minced
• 3 Tbsp unsalted butter
• ½ cup Frank's Original Hot Sauce

For ranch dipping sauce:

• ⅓ cup Greek yogurt
• ⅓ cup mayonnaise
• 2 green onions, thinly sliced
• 1 Tbsp Ranch Seasoning Blend
• carrots & celery

Instructions

Prep & Roast the Wings

1. Preheat & Prep: Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and set a wire rack on top; lightly spray the rack with cooking spray. Pat the chicken wings thoroughly dry with paper towels.
2. Season: In a large bowl, toss the wings with 1 Tbsp cooking oil and 2 Tbsp Citrus Chili blend until evenly coated.
3. Bake: Arrange the wings on the wire rack in a single layer. Roast for 40 to 45 minutes, flipping halfway through, until deeply golden, crispy, and cooked through (internal temp 165°F).

Make the Ranch Dip & Buffalo Sauce

1. Ranch Dip: In a small bowl, whisk together the ⅓ cup Greek yogurt, ⅓ cup mayonnaise, 2 sliced green onions, and 1 Tbsp Ranch Seasoning Blend. Cover and refrigerate until ready to serve.
2. Sauté Aromatics: Heat 1 Tbsp olive oil and 1 Tbsp unsalted butter in a small saucepan over medium heat. Add the minced shallot and garlic; sauté for 2–3 minutes until soft and fragrant without browning.
3. Finish Sauce: Melt in the remaining 2 Tbsp unsalted butter, then stir in the ½ cup Frank's RedHot Original Hot Sauce. Simmer gently for 1 minute to meld the flavors, then remove from heat.

Toss & Serve

1. Toss: Transfer the hot roasted wings to a large bowl. Pour the Buffalo sauce over the wings and toss gently until every piece is glossy and fully coated.
2. Serve: Plate immediately alongside the chilled Ranch dip and fresh carrot and celery sticks.