Best 15 Ranch Wings Recipes

SPICY RANCH CHICKEN WINGS

Steps:

• Cut the chicken wings into three sections; discard wing tip sections. In a gallon-size resealable plastic bag, combine the hot pepper sauce, butter and vinegar. Add chicken wings; seal bag and toss to coat evenly. Refrigerate for 4-8 hours. , Place chicken on racks in two greased 15x10x1-in. baking pans. Sprinkle with dressing mix and paprika. Bake, uncovered, at 350° for 40-50 minutes or until juices run clear.

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.

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.

FRIED CHICKEN WINGS WITH RANCH

Steps:

• Preheat the oven to 350 degrees F.
• Make the dressing: In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk and pickle juice with the grated garlic, dill, hot sauce, garlic powder and onion powder. Taste for seasoning.
• Prepare the wings: Pour the oil into a deep, heavy-bottomed pot. Heat the oil to 350 degrees F over medium heat. Prepare 2 rimmed baking sheets, one lined with a wire rack. In a large bowl, combine the flour and cornstarch. Separate the larger wings and the smaller ones. Season all of them with salt and toss in the flour mix. Shake off the excess.
• Fry the wings : Lower half of the larger wings into the oil and gently "swirl" the oil with a slotted spoon as they fry. This swirling will assure they fry more evenly on all sides. When they are light to medium brown, 5 to 7 minutes, remove them with the slotted spoon and lay them out on the wire rack to cool. Season with salt. Cook the rest of the wings in batches, keeping the cooked wings warm in the second baking sheet in the oven until all are fried. Leave the wings in the oven for at least 10 minutes to assure all are cooked through.
• Arrange the wings on a serving platter with the ranch dressing alongside for dunking. Serve with the lemon, carrots, cucumbers and pickles.

CHILI'S SHANGHAI WINGS AND WASABI RANCH DRESSING

Steps:

• Slice each chicken breast into 6 pieces. Combine flour, salt, peppers and paprika in a medium bowl. In another small bowl, whisk together egg and milk. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes. Preheat 4 to 8 cups of oil (use the amount required by your fryer) in a deep fryer to 375 degrees. GINGER-CITRUS SAUCE: As the chicken is resting, make the ginger-citrus sauce by dissolving the corn starch in the water. Pour the water into a medium saucepan along with the rest of the sauce ingredients and bring the mixture to a boil over medium heat. When the sauce begins to bubble, reduce heat and simmer for 10 to 15 minutes or until thick. Remove the sauce from the heat and let it cool a bit. WASABI-RANCH DRESSING: Make the wasabi-ranch dressing while your ginger-citrus sauce is simmering. Simply whisk together the ranch dressing, buttermilk, prepared horseradish, powdered wasabi, and green food coloring in a small bowl. Cover and chill this until the wings are done. When the chicken has rested and you're ready to cook, lower the boneless wings into the oil and fry for 5 to 6 minutes or until each piece is browned. Depending on the size of your fryer, you may want to fry the chicken in batches so that the chicken isn't too crowded in there. When chicken pieces are done frying, remove them to a draining rack or a plate lined with a couple paper towels. When all the chicken is fried, place the pieces into a covered container such as a large jar with a lid. Pour the Ginger-citrus Sauce over the chicken in the container, cover it up, and then gently shake everything around until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with Wasabi-ranch Dressing on the side.

CRISPY RANCH CHICKEN WINGS

Steps:

• Heat oven to 350°F. Line cookie sheet with foil.
• Crush cereal; place in large bowl. Add cheese and dressing mix; mix well. In separate bowl, beat eggs with fork or whisk.
• Dip each chicken wing in eggs; coat evenly with cereal mixture. Place on cookie sheet.
• Bake 35 minutes, turning chicken halfway through baking, or until juice of chicken is clear when thickest part is cut to bone (165°F). Serve with ranch dressing for dipping.

RANCH CHICKEN WINGS

Steps:

• Add dressing mix and vinegar and oil in large bowl also add hot sauce to taste (a little if you like mild, little more for medium and a lot if you like hot. Start with 1 tablespoon and next time add more if you want!).
• Whisk together with a wire whisk, adding enough water to make a thinner mixture (your first mixture will be very thick and you want it thin enough to coat the chicken).
• Toss chicken in the mixture (for best results marinate overnight).
• When ready to cook lay in a single layer on a foil lined pan (deep enough to keep drippings in the pan) Bake at 400° for 20 minutes, turn over (drain drippings into a saucepan) and baste with some more sauce, bake at 425° for 25 minutes (you may need to put them under the broiler for a few minutes to brown them up a little).
• Remove chicken to serving platter stacking them in the center of the platter.
• In small saucepan mix remaining sauce and all the drippings from the pan; boil whisking the mixture the whole time until cooked through and thickened.
• Drizzle over chicken and serve immediately.

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 BUFFALO WINGS

Steps:

• Preheat oven to 350°F. In small bowl, whisk together butter, pepper sauce and vinegar. Dip drumettes in butter mixture; arrange in single layer in large baking pan. Sprinkle with Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. Bake until chicken is browned and an internal temperature of 165°F has been reached, about 30 to 40 minutes. Sprinkle with paprika. Serve with Hidden Valley® Original Ranch® Dressing and celery sticks.

AMAZING PARMESAN RANCH WINGS

Steps:

• Cut wings in half leaving the tip off.
• Deep fry wings for 13 minutes.
• Put wings(while hot),ranch and parmesan cheese in 1/2 gallon container with lid and shake well until all covered .
• Let stand for 3-4 min and enjoy.

CRUNCHY RANCH CHICKEN WINGS

Steps:

• Remove wing tips. Cut or separate wing portions. If wet, pat dry with a paper towel.
• In a small bowl combine onion powder, italian seasoning, bread crumbs, cornmeal and parmesan cheese.
• In separate small bowl pour ranch dressing. Sprinkle wings with salt and pepper.
• Dip wing portions into ranch dressing, then coat with crumb mixture.
• Place chicken wings onto a sprayed or greased 9 x 13 baking pan.
• Bake uncovered in a 375 degree oven for 45 minutes or until light brown.
• Note: Flour may be substituted for breadcrumbs.
• Enjoy!

CHILI WINGS WITH BLUE CHEESE RANCH DIPPING SAUCE

Steps:

• For the dipping sauce: Combine the sour cream, blue cheese, buttermilk, chives, dill, parsley, hot sauce, lemon juice and garlic in a small bowl and season with salt and pepper. Keep the sauce in the fridge until ready to serve.
• For the wings: Melt the butter in a saucepan and add the garlic. Cook the garlic for 1 minute. Add the hot sauce, soy sauce and Worcestershire and bring to a simmer. Remove the sauce from the heat and set aside.
• Fill a large, heavy pot just over halfway with oil. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the wings in batches until golden brown and cooked through, 8 to 10 minutes. Immediately toss the hot wings with the sauce.
• Serve the wings with the dipping sauce on the side.

OVEN-BAKED BACON-RANCH CHICKEN WINGS RECIPE - (4.2/5)

Steps:

• To prepare the sauce, place all the ingredients listed above into a small bowl and mix until well incorporated. Cover with plastic wrap and refrigerate for 8 hours, or overnight. To prepare the wings, place the wings, pepper, celery salt, and ranch seasoning in a large plastic bag. Close the bag and shake it really well until all the wings are evenly coated. Refrigerate and marinate overnight, or at least 8 hours. Place the oven rack in the middle and preheat to 400°F. Line a baking sheet with aluminum foil and lightly grease with oil spray. Remove the wings from the plastic bag and place them on the prepared baking sheet in a single layer. Bake until cooked through, and the skin is crispy, 40-45 minutes. Let them rest 3-4 minutes. Place the wings into a large bowl and add half the sauce. Toss until evenly coated. Serve with the remaining sauce on the side for dipping.

BONELESS BUFFALO WINGS WITH RANCH DRESSING AND VEGETABLES

Steps:

• Whisk buttermilk,2 tablespoons hot pepper sauce,and 2 tablespoons vinegar in a bowl until combined.
• Add chicken, toss to coat, and transfer to refridgerater and marinate 15 minutes to 1 hour stirring every 15 minutes.
• Whisk flour and cornmeal in a shallow dish, whisk the remaining hot sauce, and vinegar in a small bowl.
• Remove chicken from marinade, and roll in flour mixture mixture until evenly coated.
• Sprinkle both sides of chicken with cayenne pepper.
• Heat 1 tablespoon oil in non stick skillet over medium-high heat .
• Add half of the chicken placing each in a little oil.
• Cook until golden brown, 3-4 minutes per side.
• Transfer to a serving platter.
• Repeat with 1 tablespoon oil, and chicken.
• Drizzle chicken with reserved hot sauce mixture.
• Serve with carrots, celery, and blue cheese dip.

RANCH WINGS

Steps:

• 1. Toss the wings with 1 package of dressing mix in bowl. Cover and refrigerate at least 1 hour.
• 2. Whisk the flour, pepper and 1 package of dressing mix in a large bowl. In another bowl, whisk the eggs, 2 Tablespoons of warm water and the remaining package of dressing mix. Dredge the wings a few at a time in the seasoned flour, then dip into the egg mixture, return to the four mixture ,turning to coat. Transfer to a rack to rest.
• 3. Heat(at least 1/2 deep) vegetable oil in skillet over medium heat until fry thermometer registers approx.350 degrees F. Fry the wings in batches trying not to touch, turning occasionally, until crisp and golden brown, approx. 20 mins. Drain on rack. Note: I use my microwave bacon cooker for draining wings, as seen in picture. It works out well. Whisk hot sauce and honey over medium heat in a pan, bring to a slow simmer. Drizzle over wings. Enjoy!