Oven-Baked Hot Wings with Creamy Dip

Preheat your oven to 400°F (200°C).

Arrange the frozen chicken wings in a single layer on a lined baking sheet.

Bake for 25 minutes, then flip the wings over and continue cooking until the skin is crispy and the meat is no longer pink at the bone, about 20 minutes more. Use an instant-read thermometer to ensure the internal temperature reaches at least 165°F (74°C).

While the wings are baking, prepare the sauce: In a saucepan over medium heat, combine the hot pepper sauce, butter, and vinegar. Cook until the butter melts, about 5 minutes.

Whisk in the flour until the sauce is smooth, then continue cooking and stirring until it thickens, about 5 minutes more.

In a separate bowl, mix together the ranch dressing with some chopped fresh chives for a creamy dip.

When the wings are cooked, drain off any excess grease and let them stand for 5 minutes before transferring them to a large bowl.

Pour the sauce over the chicken wings, tossing them until fully coated.

Serve the hot wings with the creamy ranch dip on the side.