Baked Chipotle Ranch Wings

Courtesy of Danielle Green of The Creative Bite
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  • 3 pounds chicken drumettes and wings
  • 2 tablespoons baking powder
  • 1 tablespooon Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix
  • 16 ounce jar fire-roasted salsa
  • 1 tablespoon Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix
  • 3 tablespoons honey
  • juice of one lime
  • ¼ teaspoon salt
  • 1 chipotle in adobo sauce finely chopped, plus 1 tablespoon adobo sauce
  • 1½ tablespoon apple cider vinegar
  • ¼ cup butter (½ stick)


  1. 1. Preheat your oven to 250°F.
  2. 2. Line a baking sheet with tinfoil and top with a grate. Spray the grate generously with nonstick cooking spray.
  3. 3. Use paper towels to pat the chicken dry as best you can. Toss the chicken in a large gallon bag with the baking powder and 1 tablespoon ranch seasoning until they are evenly coated. Arrange the chicken on the grate skin-side up.
  4. 4. Bake at 250° for 30 minutes.
  5. 5. Increase the temperature to 425°F and bake for an additional 30 minutes until the skin is crispy and the chicken is cooked through.
  6. 6. Meanwhile in a medium saucepan, add all of the sauce ingredients. Cook over medium heat for 8–10 minutes. Using an immersion blender, puree the mixture until smooth.
  7. 7. Add half of the sauce to an extra large bowl along with half of the wings. Toss until all of the wings are coated and repeat with the remaining wings.
  8. 8. Serve with your favorite Hidden Valley Ranch dressing!
- For safe meat preparation, reference the USDA website.