Hey there, wing lovers! Get ready to spice up your next gathering with these Rowdy Ranch Chicken Wings—trust me, they’re the ultimate party hit! We kick things off by marinating these juicy chicken wings in tangy buttermilk, which makes them super tender and flavorful. Then, we amp up the taste with a zesty spicy ranch seasoning that’s out of this world. Seriously, once you take a bite, you’ll understand why these wings are always the star of the show!

These bad boys are perfect for game day, backyard barbecues, or any casual hangout with friends. With 24 chicken wings, you’ll have plenty to go around, and everyone will be coming back for seconds (or thirds!). So grab your ingredients and let’s get cookin’—your taste buds are in for a wild ride!

Ingredients in Rowdy Ranch Chicken Wings

• Chicken wings
• Buttermilk
• Fresh dill
• Olive oil
• Powdered buttermilk
• Granulated garlic
• Onion powder
• Smoked paprika
• Chipotle powder
• Parsley
• Dried dill
• Tarragon
• Chives
• Salt
• Black pepper

How We Make Wings

1. Make the Dry Rub: In a mixing bowl, combine the powdered buttermilk, granulated garlic, onion powder, smoked paprika, chipotle powder, parsley, dried dill, tarragon, chives, salt, and black pepper. Mix well until everything is evenly distributed. This flavorful dry rub will give your wings that extra kick!
2. Marinate the Wings: In a large bowl (big enough to hold all your chicken wings), combine the buttermilk, 1 tablespoon of fresh dill, and 1 tablespoon of your homemade rub. Add in the chicken wings, making sure they’re well-coated in that creamy marinade. Cover the bowl and let the wings marinate in the fridge for about 3-4 hours. This step is crucial for achieving juicy, tender wings!
3. Prepare the Wings: After marinating, remove the wings from the buttermilk and pat them dry with paper towels. This will help them crisp up nicely later on. Discard the marinade and rinse the bowl to avoid any mess. Make sure to dry the bowl thoroughly before the next step.
4. Preheat the Smoker: Get your smoker going and preheat it to 400°F. This high heat will help lock in the flavors while the wings cook.
5. Season the Wings: Add the dried wings back to the now-clean bowl. Drizzle 2 tablespoons of olive oil over them and toss with the remaining dry rub, making sure each wing is generously coated. Let the wings rest at room temperature for about 15 minutes. This allows the flavors to really soak in!
6. Smoke the Wings: Arrange the seasoned wings on the smoker and cook them until they reach an internal temperature of approximately 195°F. This ensures they are cooked through and super juicy.
7. Air Fry for Crispiness: Now, here’s the game-changer! Preheat your air fryer to 350°F. Place the smoked wings on the air fryer tray in a single layer. Air fry them for about 5-10 minutes, or until they’re crispy and golden brown. This method gives you that perfect crunch without the mess of deep frying—win-win!

Once they’re done, pull them out and get ready to dig in. These Rowdy Ranch Chicken Wings will be a total hit at your next get-together! Enjoy every bite!

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Brant’s Rowdy Ranch Chicken Wings

Brants Rowdy Ranch Chicken Wings embody the bold flavors of spicy ranch dip. These are ranchy and tangy with a hint of zing!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Brining Time 4 hours hrs

Total Time 5 hours hrs 35 minutes mins

Course Appetizer

Cuisine American

Servings 6 servings

Calories 397 kcal

Ingredients

  

1x2x3x

• 24 chicken wings
• 2 cup buttermilk
• 1 tbsp fresh dill ( chopped)
• 2 tbsp extra-virgin olive oil

Rub

• ⅓ cup powdered buttermilk
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon chipotle powder
• 1 teaspoon parsley
• ½ teaspoon dill
• ½ teaspoon terragon
• ½ teaspoon chives
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

 

• Combine all the ingredients for the dry rub: ⅓ cup powdered buttermilk, 1 teaspoon granulated garlic, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon chipotle powder, 1 teaspoon parsley, 1/2 teaspoon dill, 1/2 teaspoon terragon, 1/2 teaspoon chives, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  1 tbsp fresh dill, ⅓ cup powdered buttermilk, 1 teaspoon granulated garlic, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon chipotle powder, 1 teaspoon parsley, 1/2 teaspoon dill, 1/2 teaspoon terragon, 1/2 teaspoon chives
• In a large bowl (big enough for all your wings), combine 2 cup buttermilk, 1 tbsp fresh dill and 1 tbsp of the rub. Add wings and allow them to marinate for 3-4 hours in the fridge.
• Remove the wings from the marinade and dry them off with paper towels. Discard the buttermilk marinade and rinse the bowl. Dry the bowl thoroughly.
• Preheat smoker to 400℉.
• Add wings back to the bowl and toss with 2 tbsp extra-virgin olive oil and the dry rub. Allow the wings to rest for 15 minutes at room temperature.
• Arrange the wings on the smoker and cook until they reach an internal temperature of approximately 195℉.
• Preheat airfryer to 350℉. Place wings on an airfyer try and airfry until crispy, about 5-10 minutes.

Nutrition

Calories: 397kcal

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