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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.
The Perfect Dry 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.
Also try my spicy Buffalo Ranch wings!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Ranch Wings
Ingredients
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 2 packets Hidden Valley Ranch seasoning
- 1 tablespoon vegetable oil
Instructions
- Place the wings into a resealable bag or container.
- Add the oil. Seal and shake to coat. Add 1 packet of the Ranch seasoning, seal, and shake to coat.
- Let wings marinate for 1-4 hours.
- Transfer cooked wings to a bowl and sprinkle with the remaining packet of Ranch seasoning. Toss gently to coat.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
