Super Hot ‘n Crisp Drummers or Wings and Homemade Blue Ranch

Rach’s recipe for these irresistible hot fried wings with ranch dressing is a keeper.


  • 3-4 pounds chicken drummers or cut chicken wings
  • Frying oil, such as vegetable or canola oil
  • Carrot and celery sticks

For the chicken coating:

  • 1 cup cayenne pepper sauce, such as Texas Pete or Frank’s Red Hot
  • 2 cups flour
  • 1 tablespoon poultry seasoning
  • 1 tablespoon sweet paprika
  • 1/2 tablespoon dry mustard
  • 1 teaspoon baking powder
  • Salt and pepper

For the ranch dipper:

  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 1 tablespoon lemon juice or white wine vinegar (a splash)
  • 1 clove garlic, grated or pasted
  • Salt and pepper
  • 1 cup blue cheese crumbles
  • 3 tablespoons fresh herbs, finely chopped, such as chives, dill and parsley


Place the chicken pieces in a large stockpot and cover with water. Bring the water to a boil, par-boil for 10 minutes, then drain and pat the chicken dry.

Cool the chicken and toss it in hot sauce to coat, then toss with flour seasoned with spices to coat. Toss the chicken once more in the hot sauce and the flour. Fry in batches over medium to medium-high heat in 3 inches of hot oil, 350°F, until very crisp, 5-6 minutes.

Combine the dressing ingredients and serve as a dipper for the vegetable spears (such as carrot and celery sticks) and chicken.

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