Recipe courtesy of Penn Jillette

Chili Wings with Blue Cheese Ranch Dipping Sauce

  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings
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Dipping Sauce:

1 cup sour cream

1/2 cup crumbled blue cheese

1/3 cup buttermilk

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh parsley

1 teaspoon hot sauce, such as Tabasco

1 teaspoon lemon juice

2 cloves garlic, minced

Salt and freshly ground black pepper


1/2 stick (4 tablespoons) butter

2 cloves garlic, minced

1/2 cup hot sauce, such as Frank's RedHot

1/4 cup soy sauce

2 tablespoons Worcestershire sauce

Canola oil, for frying

2 to 3 pounds chicken wing drumettes


  1. For the dipping sauce: Combine the sour cream, blue cheese, buttermilk, chives, dill, parsley, hot sauce, lemon juice and garlic in a small bowl and season with salt and pepper. Keep the sauce in the fridge until ready to serve.
  2. For the wings: Melt the butter in a saucepan and add the garlic. Cook the garlic for 1 minute. Add the hot sauce, soy sauce and Worcestershire and bring to a simmer. Remove the sauce from the heat and set aside.
  3. Fill a large, heavy pot just over halfway with oil. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the wings in batches until golden brown and cooked through, 8 to 10 minutes. Immediately toss the hot wings with the sauce.
  4. Serve the wings with the dipping sauce on the side. 

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