Ranch Wings

I recently spent a few days in lovely Pittsburgh, Pennsylvania while attending a conference. I made sure I had my ‘to-eat’ list down before leaving, because one thing you can be sure of finding in Pittsburgh: good food. At the top of my list was dry Ranch chicken wings.

No, not dry like ‘ewww, this meat is dry’. Dry as in the wings aren’t tossed in sauce after being cooked. Instead they are dusted with seasoning. The end result is almost like roasted chicken, but with much more pronounced flavors. Now that we are back home, I had to make some of the favorites that I devoured in Pittsburgh, like these wings, which I first experienced in our hotel bar.

Ranch Wings

I went with Ranch dressing for the dipping sauce for these wings, but seriously, you can eat them dry, as-is, with no sauce. There’s no need to drown them in sauce, the flavor stands on its own.

You’ll also want to make these awesome wings:
Sweet Baby Ray’s Buffalo Wings
Sweet Baby Ray’s Garlic Parmesan Wings
Buffalo Wild Wings Jammin’ Jalapeno Wings
Texas Pete Extra Mild Buffalo Wings
Tangy Tapatio Barbecue Wings

Check out my always-growing list of favorite store-bought wing sauces and seasonings.

Ranch Wings

Prep Time1 hr
Cook Time45 mins
Course: Appetizer
Servings: 6


  • 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
  • 2 packets Hidden Valley Ranch seasoning
  • 1 tablespoon vegetable oil


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