Wendy’s Ghost Pepper Ranch Sauce is one of those fast food gems you wish stuck around forever. Creamy buttermilk ranch, a touch of sweetness, then bam, that ghost pepper heat sneaks up and hits you right in the tastebuds. It’s fiery but not overwhelming, more like a warm wave than a wildfire, and that balance is what makes it so addictive.
This copycat version brings that same perfect blend of cool and kick, made with pantry staples and just the right amount of ghost pepper powder to keep things fun. You can spoon it over crispy chicken tenders, dip your fries, or swirl it into spicy coleslaw if you’re feeling bold. Best part? You can tweak the heat level to your own taste, whether you’re chili-curious or full-on heat seeker.
Let’s recreate this iconic sauce from scratch, with a few smart shortcuts, just like they do in the Wendy’s test kitchen.
Table of Contents
How to Make Wendy’s Ghost Pepper Ranch Sauce at Home
It all starts with a rich, full-fat base of mayonnaise and buttermilk. From there, we add layers of flavor with garlic and onion powder, sweet paprika, a little vinegar sharpness, and the star of the show, ghost pepper powder. Just a pinch goes a long way, so measure carefully. Once blended, a quick chill in the fridge thickens the texture and melds everything into that creamy heat you crave.
Nutrition info, Ingredients, Tools, Instructions, and Tips
Calories and Nutrition Info (per serving, approx. 2 tbsp)
- Calories: 100
- Fat: 10 g
- Carbohydrates: 2 g
- Sugar: 1 g
- Protein: 0 g
- Sodium: 170 mg
This ranch is rich and satisfying, perfect in small amounts. You can lighten it by using light mayo or yogurt, but you’ll sacrifice some texture and flavor.
Ingredients
Makes about 1 cup (4 servings)
- ⅔ cup full-fat mayonnaise
- ⅓ cup cultured buttermilk
- 2 teaspoons distilled white vinegar
- 1 teaspoon light corn syrup
- ½ teaspoon granulated sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon sweet paprika
- ¼ teaspoon nutritional yeast (or torula yeast, optional for umami)
- ⅛ teaspoon ghost pepper powder (or to taste)
- ¼ teaspoon xanthan gum (optional for thickening)
- Pinch of salt to balance
Tools You’ll Need
- Medium mixing bowl
- Whisk
- Measuring spoons
- Rubber spatula
- Glass jar or sauce bottle for storage
- Gloves (recommended for handling ghost pepper powder)
Instructions
- Make the base
In a mixing bowl, combine the mayonnaise and buttermilk. Whisk until smooth and fully blended. - Add sweetness and acidity
Add the vinegar, corn syrup, and sugar. Stir to combine. This gives the ranch its tang and soft sweetness. - Season and spice
Whisk in the garlic powder, onion powder, parsley, paprika, nutritional yeast, and salt. These give it that classic ranch flavor with a smoky lift. - Add the ghost pepper
Wearing gloves, measure and whisk in the ghost pepper powder. Start small (⅛ teaspoon) and taste before adding more. You want heat, not regret. - Thicken and rest
If using xanthan gum, sprinkle it in slowly while whisking to avoid clumps. Let the sauce chill for at least 1 hour to thicken and allow the flavors to meld. - Store
Pour into a clean jar or sauce bottle. Keep refrigerated for up to 1 week.
Tips for Success
- Use cold ingredients. Ranch blends best when everything is cold from the start.
- Resting time is key. The ghost pepper powder blooms as it rests, so give it that full hour before tasting.
- Adjust the heat. For medium-level spice, ⅛ teaspoon ghost pepper powder is usually enough. Want fire? Go up to ¼ teaspoon, max.
- Blend smooth. A stick blender can help fully emulsify everything if your mix is too lumpy.
- Keep it safe. Ghost pepper powder is potent. Always wash hands, counters, and utensils after use.
What to Serve with Ghost Pepper Ranch Sauce
This sauce isn’t just for dipping, it’s a spicy upgrade to anything that needs a creamy kick.
- Chicken nuggets or tenders – Spoon it right on or use it as a dipper
- Spicy fries – Great with waffle or curly fries straight from the oven
- Crispy chicken sandwiches – Spread on both buns for extra zing
- Loaded wraps – Use as a spread in a buffalo chicken wrap or grilled veggie wrap
- Roasted cauliflower – Toss with the sauce after roasting for a fiery veggie snack
- Spicy slaw – Mix with shredded cabbage and carrots for a bold twist on coleslaw
- Breakfast burritos – A drizzle of this with eggs and sausage changes everything
- Pizza crust dip – Trust us, it works
This sauce is a sleeper hit with anything fried, crispy, or breaded. Even chips if you’re brave.
Ingredient Substitutes
- Buttermilk substitute: Mix ⅓ cup whole milk with 1 teaspoon lemon juice or vinegar. Let sit 5 minutes before using.
- Nutritional yeast: Optional, but it adds a savory boost. You can skip or replace with a pinch of parmesan.
- Ghost pepper powder: Sub with cayenne for mild heat, habanero powder for a step down, or a few dashes of your favorite hot sauce.
- Xanthan gum: Omit if not on hand. Sauce will be thinner but still delicious.
- Corn syrup: Swap with honey or maple syrup for a natural touch.
Ingredients
-
⅔ cup full-fat mayonnaise
-
⅓ cup cultured buttermilk
-
2 teaspoons distilled white vinegar
-
1 teaspoon light corn syrup
-
½ teaspoon granulated sugar
-
½ teaspoon garlic powder
-
½ teaspoon onion powder
-
1 teaspoon dried parsley
-
½ teaspoon sweet paprika
-
¼ teaspoon nutritional yeast (or torula yeast, optional for umami)
-
⅛ teaspoon ghost pepper powder (or to taste)
-
¼ teaspoon xanthan gum (optional for thickening)
-
Pinch of salt to balance
Instructions
-
Make the base
In a mixing bowl, combine the mayonnaise and buttermilk. Whisk until smooth and fully blended. -
Add sweetness and acidity
Add the vinegar, corn syrup, and sugar. Stir to combine. This gives the ranch its tang and soft sweetness. -
Season and spice
Whisk in the garlic powder, onion powder, parsley, paprika, nutritional yeast, and salt. These give it that classic ranch flavor with a smoky lift. -
Add the ghost pepper
Wearing gloves, measure and whisk in the ghost pepper powder. Start small (⅛ teaspoon) and taste before adding more. You want heat, not regret. -
Thicken and rest
If using xanthan gum, sprinkle it in slowly while whisking to avoid clumps. Let the sauce chill for at least 1 hour to thicken and allow the flavors to meld. -
Store
Pour into a clean jar or sauce bottle. Keep refrigerated for up to 1 week.
