Wingstop Ranch Recipe (Copycat)

If you’ve ever tried Wingstop Ranch Dressing, you know how heavenly (and addictive) those little cups of dipping sauce really are.

In fact, wings with Ranch dressing is one of my all-time favorite meals.

I didn’t discover this magical combo until I was in my 20’s, so I’ve got lots of time to make up for.

As much as I love grabbing some wings to take home. It can get pretty pricey. Especially when I’m feeding a crowd.

So after searching for a good copycat version of Wingstop’s Ranch Dressing, this is the best version I’ve come up with. It’s like crack in a bottle.

How to Make Wingstop Ranch

Just combine 2 packets of dry Hidden Valley Ranch, 1 1/3 cup Hellman’s Heavy mayo, 1 1/3 cup of buttermilk, and a pinch of salt.

Then store it in the refrigerator for 30 minutes to an hour before serving. This allows all the flavors to combine together. Yum!

Sometimes it’s tough to find the heavy duty mayo in the grocery. Just be sure to use something name-brand like Hellman’s or Duke’s.

Hellman’s Heavy may has a texture and taste that’s hard to match. They add extra egg yolks to give it an extra thick and creamy texture that holds up well for dressings, sandwiches, and more.

You can also add a little bit of dill to this recipe to add some punch. 1/2 tsp to 4 ounces of dill gives this dressing a unique flavor that’s hard to beat.

According to someone who has worked at Wingstop for years, they use a gallon of Mayo, half a gallon of 3% buttermilk and 3 large packets (3.2 ounce) of hidden valley ranch mix.

(I find this blend a little too thick, which is why I prefer the 1:1 ratio.)

They mix together the Mayo and a quart of buttermilk first. Then mix in the ranch packets and the last of the buttermilk. They they let it set for a few hours so it blends together thoroughly.

Of course, this would make a HUGE batch of Wingstop ranch so you’ll want to scale it down for your own use.

Some Fun Wingstop History

The very first Wingstop restaurant was opened in Garland, Texas by Antonio Swad and Bernadette Fiaschetti. There are now over 1,200 restaurants open. Each one is decorated with a 1930s and 1940s “pre-jet” aviation theme.

They’re well known for their wings, sauces, and hand-cut seasoned fries. They’ve now served well over one billion wings. And now you can bring these classic flavors right into your kitchen.

Wingstop Ranch Recipe (Copycat)

Servings

12

servings

Prep time

5

minutes

Calories

196

kcal

Ingredients

• 2 packets of dry Hidden Valley Ranch

• 1 1/3 cup Hellman’s Heavy mayo

• 1 1/3 cup of buttermilk

• A pinch of salt

Instructions

• Combine the ingredients and mix well.
• Refrigerate for 30 minutes to 1 hour before serving.
• Enjoy!

Kim - InsanelyGood

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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