Craving something savory and irresistible? Look no further than these mouthwatering ranch chicken wings!
They’re the perfect blend of crispy and juicy, with a flavor that’ll have you coming back for more.
And they’re perfect for movie nights, game days, or just because it’s Tuesday, and you deserve something special.
The best part? You can use my homemade ranch seasoning or just grab some from the store. Either way, they’re sure to satisfy.
Why You’ll Love These Ranch Chicken Wings
Crispy Texture Without Frying: That’s right! These baked chicken wings are super crispy on the outside and perfectly tender in the middle. The secret? Baking powder and high heat!
Irresistible Taste: I love homemade ranch seasoning because you can tweak it to your liking. But even with store-bought, nobody can resist that classic flavor.
Time-Saver: This recipe has a simple preparation process and hands-off baking time. So, you can whip up a delicious appetizer or main course without spending hours in the kitchen.
Seasoning Stockpile: Double or triple the homemade ranch seasoning recipe and keep it in an airtight container for whenever the cravings strike.
Ingredients
- Chicken Wings: Choose fresh, plump wings for maximum flavor and juiciness. Be sure they’re cleaned and patted dry – like, really dry. If they’re wet, they won’t come out as crispy.
- Baking Powder: Thanks to a bit of kitchen magic, this is the key to crispy wings. Don’t skip it!
- Avocado Oil: This healthy oil has a high smoke point, perfect for baking at high temperatures to achieve that coveted crunch.
- Homemade Ranch Seasoning: A zesty blend of dried parsley, dill, chives, onion powder, garlic powder, salt, and black pepper. This seasoning mix infuses the wings with bold, tangy ranch flavor without the need for dairy.
How to Make Ranch Chicken Wings
Whether you’re hosting a party, enjoying a casual night in, or just treating yourself, these ranch chicken wings are easy to make and even easier to devour.
Here’s how to make them. You’ll find the full list of ingredients and instructions at the bottom of the post.
1. MIX. Combine all the ranch seasoning ingredients.
2. PREP. Preheat the oven to 425°F and line a baking sheet with foil.
3. SEASON. In a large bowl, toss the chicken wings with the 3 tablespoons of ranch seasoning, baking powder, and avocado oil until evenly coated.
4. BAKE. Arrange the seasoned wings in a single layer on the prepared baking sheet. Bake for 40-45 minutes, flipping halfway through.
5. SERVE. Remove the wings from the oven and sprinkle with or toss in 1-2 tablespoons of ranch seasoning. Serve hot and enjoy!
Tips For the Best Ranch Chicken Wings
Who needs takeout when you can have these delectable wings right at home?
And I especially love how crispy they turn out in the oven – no deep frying needed!
Just read these tips, then get cooking!
- Dry the wings. Pat the chicken wings dry very well with paper towels before seasoning to help the skin crisp up in the oven.
- High heat. Bake the wings at 425°F to ensure the skin gets crispy and golden brown. Don’t worry, there’s plenty of fat in the wings to keep them juicy.
- Use a rack. Place a cooking rack on the tray to elevate the wings and give them better airflow. More heat = crispier skins.
- Make ‘em cheesy. After cooking, toss them with the extra ranch seasoning and 2-3 tablespoons of Parmesan cheese.
- Dipping sauces. Serve the wings with buffalo sauce, extra ranch dressing, BBQ sauce, or blue cheese dressing for dipping.
- Air fryer method. Cook them at 400°F for 22-24 minutes, flipping halfway through, until crispy. Work in batches so you don’t overcrowd the basket.
How to Store
I’m already planning to make these for my next get-together. Luckily, they store really well, and you can even freeze them!
To Store: Place cold leftover wings in an airtight container or wrap tightly with plastic wrap. Refrigerate for 3-4 days.
To Freeze: Arrange cold wings in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight before reheating.
To Reheat: Bake the wings at 375°F for 10-15 minutes, or in the air fryer at 380°F for 5-6 minutes until crispy. Brush with or toss in a mix of 1/4 cup melted butter and 2-3 tablespoons ranch seasoning after cooking to boost the flavor.
Now, if you’ll excuse me, I have a date with a plate of wings and my favorite TV show. Happy cooking, friends!
More Chicken Wing Recipes You’ll Love
Old Bay Chicken Wings
Honey Garlic Chicken Wings
Korean Chicken Wings
Air Fryer Buffalo Wings
Crispy Ranch Chicken Wings
4
servings10
minutes45
minutes522
kcalThese mouthwatering ranch chicken wings are the perfect blend of crispy and juicy, with a familiar flavor that’ll have you coming back for more.
Ingredients
- Homemade Ranch Seasoning
2 tablespoons dried parsley
1 tablespoon dried dill
1 tablespoon dried chives
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
- For the Wings
4 tablespoons ranch seasoning, divided
1 tablespoon baking powder
1 tablespoon avocado oil
2 pounds chicken wings, cleaned and patted dry
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with heavy-duty foil.
- In a small bowl or mason jar, combine/shake the parsley, dill, chives, onion powder, garlic powder, salt, and pepper until well blended.
- In a large bowl, whisk 3 tablespoons ranch seasoning with the baking powder and oil until combined. Add the chicken and toss until well coated on all sides.
- Arrange the seasoned wings in a single layer on the prepared baking sheet. Leave 1-2 inches between each so they don’t steam.
- Bake for 40-45 minutes, flipping halfway through, until golden brown and crispy.
- Remove the wings from the oven and sprinkle with the remaining ranch seasoning. Serve hot with your favorite dipping sauce, such as buffalo sauce or creamy ranch dressing. Enjoy!
Notes
- Air Fryer Recipe: Cook in batches at 400°F for 22-24 minutes, flipping halfway through. Don’t overcrowd the basket or they won’t get crispy.
- Use a rack. Place a cooking rack on the tray to elevate the wings and give them better airflow. More heat = crispier skins.
Don’t you need mayo or something for all the spices in the ranch dressing to mix with? I don’t understand how a bunch of dry ingredients makes a liquid sauce or dressing?
Hi, Jeff! No, you don’t need mayo or anything for this recipe. You’ll mix all the seasonings together like a dry rub. Then, you’ll see in step 3 that you mix the seasonings with avocado oil. That makes it sticky enough to adhere to the chicken. 🙂 Hope that helps!
Thank you for all the great tips & recipes, But I’d like simple supper ideas, designed to whet the appetite of my 90 year old husband. He is never hungry but really needs to gain back some of the weight he’s lost while he was sick… no pork or shell fish please. I’m old too, but nothing wrong with my appetite😉. thank you, and love. How old are you Kim? your picture looks about 16!
Hi, Beatrice. I’m so sorry to hear that your husband has been ill. Sending love to you from Alabama, and prayers for a quick recovery. I’m not sure if there’s anything on Kim’s list of 25 Last-Minute Dinner Ideas, but it’s a lifesaver for me on days when I’ve worked all day and don’t really want to cook. Ha.
These Easy Pasta Dinners are great, too. Most take less than 30 minutes to make. Some of them will be pork, I’m sure, but you can overlook those or substitute another protein you like better. 🙂
Hope these help! <3