Best 6 Garlic Ranch Chicken Wings Recipes

BAKED GARLIC BALSAMIC WINGS WITH BLUE RANCH DIPPING SAUCE

Steps:

• Whisk together the sour cream, mayonnaise, blue cheese, buttermilk, chives and garlic. Season to taste with and pepper. Refrigerate until ready to serve.
• Preheat the oven to 425 degrees F. Drizzle the garlic heads with 1 tablespoon of oil and wrap in foil. Bake until golden and soft, about 1 1/2 hours.
• After about a 30 minutes, generously oil 2 rimmed baking sheets. Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the two baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes.
• Squeeze the baked garlic from the heads into a large bowl. Combine the vinegar, honey, thyme, red pepper flakes, 1/3 cup water and 1 teaspoon salt in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and whisk in the remaining 3 tablespoons of oil. Whisk into the bowl with the garlic.
• Transfer the baked wings to the bowl with the glaze and toss to combine. Serve with the dipping sauce.

GARLIC RANCH CHICKEN

Steps:

• Flatten chicken slightly; set aside. In a shallow bowl, combine milk and garlic. In another shallow bowl, combine the flour, salad dressing mix and pepper. Dip chicken in milk mixture, then coat with flour mixture., In a large cast-iron or other heavy skillet, cook chicken in oil and butter over medium heat until no longer pink, 6-8 minutes.

GARLIC RANCH CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees.
• Rinse wings in cold water.
• Place on foil lined baking sheet.
• Season with salt and pepper as desired.
• Bake 45 minutes turning once so that wings are brown and crispy on both sides.
• Place wings in a bowl with lid.
• Add melted butter, garlic, and dry ranch dressing mix.
• Place lid on bowl and shake them for 1 minute.
• Serve with Ranch Dressing on the side.

RANCH WINGS

Steps:

• Toss the wings with 1 packet dressing mix in a large bowl. Cover and refrigerate at least 1 hour, or up to 4 hours.
• Whisk the flour, 1 teaspoon pepper and 1 packet dressing mix in a large bowl. In another bowl, whisk the eggs, 2 tablespoons water and the remaining packet dressing mix. Dredge the wings a few at a time in the seasoned flour, then dip into the egg mixture and return to the flour mixture, turning to coat. Transfer to a rack.
• Heat 1/2 inch vegetable oil in a medium cast-iron skillet over medium heat until a deep-fry thermometer registers 350 degrees F. Fry the wings in batches until crisp and golden brown, 5 to 6 minutes per side. Remove with a slotted spoon and drain on paper towels. Whisk the hot sauce and honey in a bowl. Serve with the wings.

RANCH CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tips. Place flour in a large resealable plastic bag; add chicken wings, a few at a time, and shake to coat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken wings, a few at a time, for 8 minutes or until golden brown and crispy and juices run clear, turning occasionally. Drain on paper towels., In a large resealable plastic bag, combine the dressing mix, garlic, salt and pepper; add chicken wings, a few at a time, and shake to coat. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with remaining salad dressing mixture. Bake, uncovered, at 350° for 8-10 minutes or until coating is set.

GARLIC RANCH CHICKEN

Steps:

• Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour.
• Preheat grill to medium heat.
• Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.