Ranch Chicken Wings
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.
Servings 4 servings
Calories 475kcal
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
For breaded wings add ¼-1/3 cup of all purpose flour when seasoning the wings. Add the flour and homemade ranch seasoning to the chicken. Ensure the chicken is fully coated. You may notice leftover spices in the bottom of the bowl (if you used a bowl to coat the chicken). Once the chicken is on the sheet pan or in the air fryer, I like to sprinkle these remaining spices over the chicken to ensure optimal flavor. Cook time is the same.
- 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
Serving: 0.25pound | Calories: 475kcal | Carbohydrates: 8g | Protein: 42g | Fat: 29g