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Buffalo wings with ranch-style dip recipe

Buffalo wings with ranch-style dip recipe

18 ratings

Great for sharing, this Buffalo wings recipe will bring you the taste of New York, where it originated. Served alongside an indulgent ranch-style dip, these more-ish chicken wings are sure to be devoured. See method

  • Serves 6 as a snack (4 if main meal – based on 3 wings each)
  • 40 mins, plus marinating
  • 404 calories / serving


  • 75ml (3fl oz) ketchup
  • 100ml (3 1/2fl oz) barbecue sauce
  • 1 tbsp hot pepper sauce
  • 1.1kg pack chicken wings
  • oil for greasing
  • 2 spring onions, sliced on the diagonal

For the ranch-style dip

  • 200ml (7fl oz) soured cream
  • 100ml (3 1/2fl oz) mayonnaise
  • 1 tbsp chopped chives
  • 1 tbsp chopped parsley
  • 2 tbsp chopped dill
  • 1 garlic clove, crushed
  • 1/2 tsp onion granules, optional
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    29g 41%
  • Saturates

    10g 51%
  • Sugars

    10g 11%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 11.1g Protein 25.5g Fibre 0.4g


  1. In a large bowl, mix together the ketchup and barbecue sauce. Add the hot pepper sauce, to taste. Mix well.
  2. Add the chicken wings to the bowl and toss well to coat in the marinade. Cover and chill for at least 1-2 hours, or preferably overnight, to marinate.
  3. Preheat the oven to gas 6, 200ºC, fan 180ºC. Place the chicken wings on a well-greased baking tray and cook for 25-30 minutes, until the marinade is sticky and the chicken is cooked through.
  4. Meanwhile, to make the dip, mix together in a bowl the soured cream, mayonnaise, chives, parsley, dill, garlic and onion granules (if using). Top with some spring onions and serve in a dipping bowl.
  5. Serve the chicken on a platter and scatter over more spring onions.

See more World Flavour recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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