Listen, if you grew up dipping every fried chicken situation into ranch, these wings are about to speak to your soul. We’re not doing naked wings with ranch on the side, we’re building the flavor right onto the chicken so it bakes in and gives you that tangy, savory crust you can only get when you season correctly.
I’ve written over 20 wing recipes now and ranch consistently surprises people because it tastes like you got it from a spot that actually knows how to season. Follow the method and you’ll see exactly why I stand on this recipe.
You will also love my Crispy Fried Chicken Wings and Southern Fried Chicken recipes.
Ranch Chicken Wings Ingredients
No need to grab a Hidden Valley Ranch packet for this recipe! I promise making your own spice blends is easy and you will never go back!
- Chicken Wings: Split party wings make life easier. Whole wings have their moment, but party wings are already separated into flats and drums so you’re not fighting with the joint trying to cut through bone. They also cook more evenly and faster, which means crispier skin, juicier meat, and less time babysitting.
- Chives, Dried Dill, Onion Powder, Garlic Powder, Salt, and Pepper
- Butter (Optional)
I like to use my Homemade Ranch Seasoning in this recipe. I like being able to control the flavor of the spices myself. Feel free to use store-bought blends if you wish.
How to Make Ranch Chicken Wings
Full detailed instructions and measurements can be found in the recipe card below at the bottom of the post.
- Prep the wings: Pat the wings dry with paper towels. Moisture keeps the skin from crisping, so don’t skip this step. Add the wings to a large bowl, season with spices. Toss well so the seasoning actually sticks to the chicken.
- Cook the wings: Choose your method: air fryer or oven.
- Make the ranch butter (optional but recommended): In a small saucepan or microwave, melt butter over low heat. Remove from heat and whisk in the remaining ranch seasoning. This turns the seasoning into a glossy coating that clings instead of falling off.
- Toss to coat: Add the hot wings to a bowl and drizzle with the ranch butter. Toss until the wings are glossy and coated. You can also brush the butter onto each of the wings.
- Serve immediately.
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Ranch Chicken Wings
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 2 pounds chicken wings I use split wings/party wings.
Homemade Ranch Seasoning (If using store-bought seasoning, use enough to fully coat the wings).
- 1 ½ tablespoons chives
- 1 ½ tablespoons dried dill
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- salt and pepper to taste See notes.
Optional Butter Ranch Glaze
- 2-3 tablespoons unsalted butter
- ½ tablespoon chives
- ½ tablespoon dried dill
- 1-2 teaspoons onion powder
- 1-2 teaspoon garlic powder
- salt and pepper to taste
Instructions
Oven and Baking Instructions
- Preheat the oven to 375 degrees.
- Pat the chicken dry and place it on a large bowl or plastic bag.
- Add all of the spices to the chicken. Rub the spices into the meat to ensure the chicken isn't bland. Look for "bald spots" in the chicken, areas were the meat isn't seasoned and add more spices to fully coat the wings.
- Line a sheet pan with a baking rack or parchment paper and add the wings. A baking rack works best for crispy wings because it allows airflow. When the wings sit directly on a sheet pan or parchment paper, the bottoms steam in their own juice. That creates soggy wings.
- Bake the wings for 20 minutes and then open and flip the wings. Bake for an additional 20-30 minutes. Ensure the wings reach a minimum temperature of 165 degrees. Use a meat thermometer.
- Optional Ranch Butter Glaze: In a small saucepan or microwave, melt butter over low heat. Remove from heat and whisk in the remaining ranch seasoning. This turns the seasoning into a glossy coating that clings instead of falling off.
- Add the hot wings to a bowl and drizzle with the ranch butter. Toss until the wings are glossy and coated. You can also brush the butter onto each of the wings.
Air Fryer Instructions
- Pat the chicken dry and place it on a large bowl or plastic bag.
- Add all of the spices to the chicken. Rub the spices into the meat to ensure the chicken isn't bland. Look for "bald spots" in the chicken, areas were the meat isn't seasoned and add more spices to fully coat the wings.
- Place the chicken in the air fryer basket. Spritz the chicken with cooking oil.
- Air fry for 12-15 minutes on 400 degrees.
- Open the air fryer and flip the chicken. Cook for an additional 5-10 minutes or until crisp. Ensure the wings reach a minimum temperature of 165 degrees. Use a meat thermometer.
- Optional Ranch Butter Glaze: In a small saucepan or microwave, melt butter over low heat. Remove from heat and whisk in the remaining ranch seasoning. This turns the seasoning into a glossy coating that clings instead of falling off.
- Add the hot wings to a bowl and drizzle with the ranch butter. Toss until the wings are glossy and coated. You can also brush the butter onto each of the wings.
Video
Notes
- To enhance ranch flavor, dip these in my Homemade Ranch Dressing or the Primal Kitchen Ranch Dressing.
- To make this recipe low carb you can swap the all-purpose flour for baking powder. You can use 1-2 tablespoons of baking powder (enough to fully coat the chicken). You can also omit flour completely and make naked chicken wings.
- You can use actual wings (instead of drums and flats) if you wish, you may need to adjust the amount of ingredients needed to fully coat your wings.
- Salt is key for adding additional flavor to the wings. I typically use ¼ - ½ teaspoon for this recipe. I generally allow readers to salt to taste and their preference, considering what their diet allows. Keep in mind, the spices alone will provide flavor, but it needs to be amplified with salt.
- Ensure the wings are fully coated with the spices. If not, you will likely end up with bland wings.
- Start with ¼ cup of flour and add additional flour if necessary. The chicken should be fully coated.
- If you see white areas of flour on the wings, spritz the areas with oil.
- Foil can be substituted for parchment paper while baking. Your cook time may change, so keep an eye out on the wings while they bake. They will need to reach a minimum temperature of 165 degrees.
- Want to make them spicy? Add cayenne pepper or Cajun Seasoning. So good! I typically add 1 to 1 ½ teaspoons.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
You can, but party wings cook more evenly and sauce better. Whole wings need to be separated for the best texture and cook time.
One thousand percent. The air fryer gives you crispy skin without drying out the meat. Just avoid overcrowding the basket so the wings don’t steam.
Absolutely. Bake at a high heat (425–450°F) and flip halfway. Use a wire rack if you can — it keeps the wings from sitting in their juices and helps the skin crisp.
Parchment paper and foil both line pans and keep food from sticking, so clean-up is easier. They’re interchangeable sometimes, but it really depends on what you’re cooking.
Foil reflects heat, which makes food cook faster and brown more. That’s why I never use foil for cookies, they’ll brown on the outside before they bake through. For chicken, foil is fine because you want the browning. Just remember foil isn’t always non-stick, so if you’ve had wings stick before, spray it with a little oil. Parchment is naturally non-stick, so it’s the safer bet.
If you use foil, check on your wings because they may cook faster. And as always, cook chicken until it reaches 165°F internally.
You can use 1-2 tablespoons of baking powder (enough to fully coat the chicken). You can also omit flour completely and make naked chicken wings.
Wings are safe at 165°F, but the texture is fire at 185–190°F. That’s when the meat pulls clean from the bone and the skin crisps instead of rubberizing.
I reheated these chicken wings over the next couple of days in the air fryer for 4 minutes on 400 degrees. Test to see that the chicken is warm in order to determine the optimal time that will work for you.
You can reheat them in the oven on 350 degrees until warm.
You can freeze leftover chicken tightly sealed for a few months. Defrost overnight or reheat the chicken frozen.
Check out my Air Fryer Frozen Chicken Wings method!
What to Serve With Ranch Chicken Wings
Air Fryer French Fries
Air Fryer Sweet Potato Fries
Southern Macaroni Salad
Easy Spaghetti Salad
Slow Cooker Crockpot Chicken and Rice
Air Fryer Onion Rings
Air Fryer Ravioli
More Ranch Recipes
Bacon Ranch Pasta Salad
Roasted Ranch Potatoes
Keto Low-Carb Ranch Dressing
Creamy Ranch Mashed Potatoes
More Chicken Wings Recipes
Air Fryer Chicken Wings
Fried Chicken Wings Recipe
How to Grill Chicken Wings
Air Fryer Turkey Wings
Traeger Smoked Chicken Wings
Cajun Chicken Wings
Naked Chicken Wings
More Flavored and Sauced Wing Recipes
Lemon Pepper Chicken Wings
Hot Lemon Pepper Wings
Thai Chili Chicken Wings
Garlic Parmesan Wings
Honey BBQ Wings
Sweet Chili Chicken Wings
Mango Habanero Chicken Wings
Teriyaki Chicken Wings
Cassandra says
These were so great! I omitted the flavor due to a gluten allergy and it was still perfect. They were crispy and perfectly seasoned.
staysnatched says
I'm glad you enjoyed them!
Julia McClure says
Winner Winner Chicken Dinner!! They were so flavorful and fell off the bone! I love your recipes!
staysnatched says
Awesome! I'm so glad to hear it!
Tiffani says
Ooohhh sweet JESUS, Brandi!!! You’re gonna have me making these weekly like I do the ranch potatoes. Best wings I’ve air fried so far. Temp and time is PERFECT!!!!!!!! I’m so glad I have more wings in the freezer to make these again soon!!!
staysnatched says
Yay! Grab those other wings!
Ashley says
So so good! Perfect flavor. Love all your wing recipes. Made these naked and will make them again and again! Thank you for the recipe!
staysnatched says
I'm so glad you love all of the wings!
Alicia Strehlow says
Amazing!! I made these for the first time last night for a group of friends and they loved them! Easy recipe to follow and the notes section is always helpful
staysnatched says
Awesome! So glad the tips were helpful.
Natalie Stephens says
Made this for my fiancé and I tonight in the air fryer and it was so delicious and easy. He said that 2 lbs of wings wasn’t enough!! I made them naked as we are doing low carb. Definitely add the extra seasoning from the bottom of the bowl like Brandi says in the instructions.
staysnatched says
Yes! A very crucial step.
Sabrina Boucher says
LOVE THESE! Legit all of the wing recipes are incredible on this site and these are no exception. Crispy goodness you have to try!
staysnatched says
Yay! I'm so glad you enjoyed them.
Mallory says
I love Brandi’s ranch seasoning and damn does it work well on these wings! So much flavor and these are so juicy. I used baking powder to keep these low carb per her recommendation.
staysnatched says
haha! I'm so glad you enjoyed them.
Lanisha S. says
I made these a few weeks ago and I am making them again tonight! So good and full of flavor. They will definitely be a regular in our home!
staysnatched says
Awesome! I'm glad you enjoyed them.
Adairea says
Made these tonight for my at home New Year party!! I substituted the flour for baking powder and I love the crisp!! 10/10. So easy and simple!
staysnatched says
Perfect for New Years!
John says
Air fried these wings for the first time tonight and served with a chunky blue cheese dressing, fantastic! So easy and not messy. 😀
staysnatched says
Wonderful! I'm so glad to hear it.
Shaundrika says
I know I said I was saving these until super bowl when my butcher box wings arrived! Well I found some packs hidden in the deep freezer and had to give them the Brandi treatment! They were delicious, falling off the bone! Hubby put in a request for these and the garlic Parmesan ones in for next week too! we love your recipes!!
staysnatched says
Yay! I'm so glad to hear it!
Terri says
These were so easy and delicious! I can’t wait to make them again!
staysnatched says
I'm glad you enjoyed them!
Sofia Graf says
Crispy Ranch Chicken Wings is a baking recipe and I use here ghee instead of using other cooking oils.
staysnatched says
Thanks for sharing.
Norma says
I made these tonight for dinner, along with Mac & Cheese, and a green salad! It was a huge hit! Crispy and seasoned perfectly on the outside, and tender and juicy on the inside! I will be making this again!
staysnatched says
Glad to hear you will make them again!
Erika says
This was super easy to make and it was delicious. I had onion rings on the side.
staysnatched says
Glad to hear it!
Rosemary H. says
Easy, tasty ranch wings ..loved them.
Thank you!
staysnatched says
I'm so glad you loved them!