3lbschicken wings & drumettesmedium to large size- do not use small wings
1tspkosher salt*do not use table salt
1/3cupFrank's Red Hot
1/4 tspdried parsley
Optional: rest the chicken wings on a wire rack in the fridge overnight (to remove as much moisture as possible).
Mix together ranch dressing ingredients. Mix the milk in last, adding it slowly until you get the consistency you want. Store in the refrigerator until ready to use.
Melt butter in a small saucepan then add the rest of the buffalo sauce ingredients over medium low heat for a couple of minutes. Add as much or as little Tabasco as you want- this will make it spicier. I added aroud 10 dashes! Set aside until ready to use.
Mix together seasonings for the chicken: salt, pepper, garlic powder, and baking powder. Note: I used about 1 tsp of salt which was perfect for me, but I like my food WELL seasoned. Use less or more depending on your taste. You can get away with less salt if you are going to coat these in the buffalo sauce as well.
Pat the wings dry with paper towels.
Toss to coat the chicken wings in the seasoning mix evenly.
Place the wings on a wire rack on a baking sheet with at least 1 inch between each piece.
Bake in a preheated oven of 450 degrees Fahrenheit with the rack positioned higher than the middle, but not all the way to the top. Set the timer for 30 minutes.
After 30 minutes, flip the wings over and continue baking for another 20-25 minutes. I usually bake this portion for 23 minutes, but timing depends on your wings and oven.
Reheat the buffalo sauce then pour over the wings to toss until fully coated. Alternatively, you can serve them naked and dip into the buffalo sauce (it will stay completely crispy for a longer period this way).