Preheat your oven to 425 F.

Line a large baking sheet with aluminum foil.

Clean each potato and dry well with a paper towel.

Cut potatoes into wedges (the smaller you cut them, the crispier they'll get). Try to make them all about the same size so they cook in the same time.

Place wedges into a large bowl and drizzle with the oil. Toss to coat well.

Transfer potatoes to the baking sheet. Spread them out so they do not overlap or touch.

Bake potatoes for 30 minutes.

Flip each wedge over and bake another 20 minutes until nice and crunchy and golden brown.

Meanwhile, warm the wing sauce in a small sauce pan.

Transfer cooked wings to a large bowl and drizzle with the wing sauce. Toss to coat.

Serve immediately (or the potatoes will get soggy) with Ranch dressing for dipping.