Recipe

Frank’s RedHot Chicken Wing Dip

Creamy, tangy, properly spicy wing dip with shredded chicken and a bubbly cheese top. Weeknight easy, party perfect, and very hard not to hover over.

By Matt Campbell

•

4.9

A white ceramic baking dish filled with buffalo chicken wing dip, topped with melted cheddar and green onions, sitting on a warm-toned kitchen counter with tortilla chips nearby

Jump to Recipe

There are dips you politely scoop, and then there is Frank’s RedHot chicken wing dip, the one you keep “checking” every time you walk past the snack table. It is creamy like comfort food, punchy like wings, and exactly the kind of dish that disappears fast.

This version stays true to the classic: shredded chicken, cream cheese, ranch, Frank’s, and a blanket of melty cheddar. It is rich the way wing sauce is rich, even though classic Buffalo sauce is usually hot sauce plus butter. Here, the cream cheese and ranch bring that same cozy, satisfying feel.

Measured ingredients for buffalo chicken dip on a kitchen counter, including shredded chicken, cream cheese blocks, Frank's RedHot sauce, ranch dressing, shredded cheddar, and green onions

Why It Works

Classic wing flavor without frying. Frank’s brings the vinegar tang and cayenne heat that makes it feel wing-inspired, while the creamy base delivers the rich, satisfying bite people love.
Ultra creamy texture. Softened cream cheese plus ranch creates a scoopable dip that stays smooth when warm.
Big payoff, low effort. With rotisserie chicken, the prep is about 10 minutes, then the oven does the rest.
Easy to customize. More heat, less heat, blue cheese lovers, ranch loyalists, extra cheesy, lighter swaps. This dip is flexible.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 3 to 4 days.

Reheat: Warm in the microwave in 30-second bursts, stirring each time, until hot. Or reheat in a 350°F oven until bubbly, about 10 to 15 minutes. If it thickens up, stir in a splash of ranch or a spoonful of Frank’s.

Freeze: You can freeze it, but dairy-based dips can turn a little grainy when thawed. If you do freeze, thaw overnight in the fridge and reheat slowly, stirring well to bring it back together.

An airtight glass container filled with leftover buffalo chicken dip sitting on a kitchen counter with a spoon resting beside it

Common Questions

Can I use canned chicken?

Yes. Drain it well and break it up so you do not get big clumps. Rotisserie chicken tastes best, but canned chicken absolutely gets the job done when time is tight.

Ranch or blue cheese?

Either works. Ranch is the classic “crowd won’t argue” choice. Blue cheese dressing makes it taste closer to that wings-at-the-bar vibe. You can also do half ranch, half blue cheese if your group is divided.

Do I use ranch dressing or a dry mix?

This recipe uses ranch dressing (the pourable kind), not the dry seasoning packet.

How do I make it less spicy?

Use less Frank’s and add a little more ranch. You can also use a mild wing sauce instead of straight hot sauce. Avoid skipping the Frank’s entirely, because you lose the tang that makes it taste like wing dip.

How do I make it spicier?

Add more Frank’s, or stir in a pinch of cayenne. For a deeper heat, add a few dashes of habanero hot sauce. Just do it gradually and taste as you go.

Why is my dip oily or separated?

This usually happens when the dip gets too hot for too long, which can cause the fat to break away from the dairy mixture (especially in a slow cooker held on high or left uncovered). To bring it back, take it off the heat, let it sit for 5 minutes, then stir well. If it still looks split, stir in 1 to 3 tablespoons of ranch while warm, and reheat more gently next time.

Can I make this in a slow cooker?

Yes. It is great for parties. Cook on low and stir occasionally so the edges do not overheat. Full directions are in the instructions below.

Buffalo chicken wing dip being stirred inside a slow cooker with melted cheese and visible shredded chicken

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

For oven:

8x8-inch baking dish or small casserole dish
Mixing bowl
Rubber spatula or sturdy spoon
Measuring cups

Optional:

Hand mixer for extra smooth mixing
Slow cooker (for keep-warm serving)

The first time I made this dip, I told myself it was “just something quick” for a hangout. Then I watched people keep coming back for “one more scoop” until the dish was basically scraped clean. That is when I learned the truth about buffalo chicken dip: it is not a side, it is the main event pretending to be an appetizer. Now I keep the ingredients on standby because it is the easiest way to make a room feel instantly fed and happy.