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.

Course Appetizer

Cuisine American

Keyword dry wings, Ranch, wings

Prep Time 1

Cook Time 45

Servings

Calories 508kcal

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.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, air fryer or a Char-Broil Big Easy.
Transfer cooked wings to a bowl and sprinkle with the remaining packet of Ranch seasoning. Toss gently to coat.

Notes

I prefer to season my wings immediately after cooking them. The seasoning will stick to the surface of the hot wings better than if you wait until they cool off.

Nutrition