Buffalo Wing Pretzels
These Buffalo Wing Pretzels turn plain hard pretzels into a bold, crispy snack packed with spicy buffalo sauce, ranch seasoning, and savory spices. Perfect for game day, parties, or easy make-ahead snacking.
Ingredients
- 1 pound mini hard pretzels or pretzel twists about 16 cups; stick shapes or mini twists work best
- 1/2 cup unsalted butter melted
- 1/4 cup Frank’s RedHot Original hot sauce or another vinegar-based hot sauce
- 2 tablespoons buffalo wing seasoning blend
- 3 tablespoons ranch seasoning mix about 1 (1-ounce) packet
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or regular paprika
- 1/2 teaspoon cayenne pepper optional, for extra heat
- 1 tablespoon brown sugar lightly packed; optional for slight sweetness and caramelization
- 1/2 teaspoon kosher salt adjust to taste, depending on saltiness of seasoning mixes
- freshly cracked black pepper to taste
- 2 tablespoons Parmesan cheese finely grated, optional, sprinkle after baking
- 1 tablespoon fresh parsley or chives finely chopped, optional, for garnish
Instructions
- Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet (or two medium sheets) with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
- Place the mini hard pretzels in a very large mixing bowl, leaving plenty of room for tossing so the coating distributes evenly.1 pound mini hard pretzels or pretzel twists
- In a medium bowl or large measuring cup, whisk together the melted butter, Frank’s RedHot, buffalo wing seasoning, ranch seasoning mix, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), brown sugar, kosher salt, and a few grinds of black pepper until smooth and slightly thick, like a thin salad dressing. Taste and adjust heat or salt as desired.1/2 cup unsalted butter, 1/4 cup Frank’s RedHot Original hot sauce, 2 tablespoons buffalo wing seasoning blend, 3 tablespoons ranch seasoning mix, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1 tablespoon brown sugar, 1/2 teaspoon kosher salt, freshly cracked black pepper
- Pour about three-quarters of the buffalo mixture over the pretzels. Toss well with a large spoon or spatula, then add the remaining coating if the pretzels still look dry. Continue tossing for 1–2 minutes until all pretzels look glossy and evenly coated, scraping any pooled sauce from the bottom of the bowl.1 pound mini hard pretzels or pretzel twists
- Spread the coated pretzels in an even layer on the prepared baking sheet or sheets. A little overlap is fine, but avoid thick piles so the pretzels can crisp evenly.
- Bake at 250°F (120°C) for 45–60 minutes, stirring every 15 minutes. After each stir, spread the pretzels out again in an even layer. The pretzels are done when they feel dry to the touch and the coating no longer looks wet or shiny.
- Remove the baking sheet from the oven and let the pretzels cool completely on the pan. As they cool, they will crisp up further. If using Parmesan and fresh herbs, sprinkle them over the pretzels while they are still slightly warm so they adhere.2 tablespoons Parmesan cheese, 1 tablespoon fresh parsley or chives
- Once the pretzels are fully cool, taste and adjust the seasoning if desired by tossing with a pinch more buffalo wing seasoning, ranch seasoning, or cayenne. Store in an airtight container or zip-top bag at room temperature.
Notes
Storage: Store cooled pretzels in an airtight container or zip-top bag at room temperature for up to 7–10 days. For longer storage, freeze for up to 2 months and let come to room temperature before serving.
Re-crisping: If pretzels soften, spread on a baking sheet and bake at 250°F (120°C) for 10–15 minutes, then cool completely.
Tips: Use fresh, crisp pretzels for best texture; different brands of ranch and buffalo seasoning vary in saltiness, so go easy on added salt and adjust after baking. Keep the oven low and bake slowly so the seasoning doesn’t burn.
Re-crisping: If pretzels soften, spread on a baking sheet and bake at 250°F (120°C) for 10–15 minutes, then cool completely.
Tips: Use fresh, crisp pretzels for best texture; different brands of ranch and buffalo seasoning vary in saltiness, so go easy on added salt and adjust after baking. Keep the oven low and bake slowly so the seasoning doesn’t burn.
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