Best Crispy Ranch Chicken Wings Recipes

CRISPY RANCH CHICKEN WINGS

Steps:

• Heat oven to 350°F. Line cookie sheet with foil.
• Crush cereal; place in large bowl. Add cheese and dressing mix; mix well. In separate bowl, beat eggs with fork or whisk.
• Dip each chicken wing in eggs; coat evenly with cereal mixture. Place on cookie sheet.
• Bake 35 minutes, turning chicken halfway through baking, or until juice of chicken is clear when thickest part is cut to bone (165°F). Serve with ranch dressing for dipping.

CRISPY RANCH CHICKEN WINGS

Steps:

• Preheat the oven to 375 degrees.
• Pat the chicken dry and place it on a large bowl or plastic bag.
• 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, I like to sprinkle these remaining spices over the chicken to ensure optimal flavor.
• Line a sheet pan with parchment paper and add the 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.
• Pat the chicken dry and place it on a large bowl or plastic bag.
• 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 in the air fryer, I like to sprinkle these remaining spices over the chicken to ensure optimal flavor.
• Place the chicken in the air fryer basket. Spritz the chicken with cooking oil.
• Air fry for 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.

CRISPY BAKED RANCH CHICKEN WINGS

Steps:

• Preheat an oven to 425 degrees.
• Add all of the ranch seasoning ingredients in a small mixing bowl and stir until well combined.
• Add the chicken wings, salt, 2 tablespoons of ranch seasoning, avocado oil, and red pepper flakes (if using) to a mixing bowl. Toss the chicken wings until they are well coated in the oil and seasoning.
• Transfer the chicken wings to a sheet pan lined with parchment paper. Bake at 425 degrees for 40-45 minutes, flipping halfway through, or until browned and crispy.
• Remove the wings from the oven and sprinkle with a little extra ranch seasoning. Serve immediately and enjoy!

CRISPY BAKED CHICKEN WINGS

Steps:

• For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
• Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
• For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
• Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.

FRIED CHICKEN WINGS WITH RANCH

Steps:

• Preheat the oven to 350 degrees F.
• Make the dressing: In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk and pickle juice with the grated garlic, dill, hot sauce, garlic powder and onion powder. Taste for seasoning.
• Prepare the wings: Pour the oil into a deep, heavy-bottomed pot. Heat the oil to 350 degrees F over medium heat. Prepare 2 rimmed baking sheets, one lined with a wire rack. In a large bowl, combine the flour and cornstarch. Separate the larger wings and the smaller ones. Season all of them with salt and toss in the flour mix. Shake off the excess.
• Fry the wings : Lower half of the larger wings into the oil and gently "swirl" the oil with a slotted spoon as they fry. This swirling will assure they fry more evenly on all sides. When they are light to medium brown, 5 to 7 minutes, remove them with the slotted spoon and lay them out on the wire rack to cool. Season with salt. Cook the rest of the wings in batches, keeping the cooked wings warm in the second baking sheet in the oven until all are fried. Leave the wings in the oven for at least 10 minutes to assure all are cooked through.
• Arrange the wings on a serving platter with the ranch dressing alongside for dunking. Serve with the lemon, carrots, cucumbers and pickles.

RANCH CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tips. Place flour in a large resealable plastic bag; add chicken wings, a few at a time, and shake to coat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken wings, a few at a time, for 8 minutes or until golden brown and crispy and juices run clear, turning occasionally. Drain on paper towels., In a large resealable plastic bag, combine the dressing mix, garlic, salt and pepper; add chicken wings, a few at a time, and shake to coat. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with remaining salad dressing mixture. Bake, uncovered, at 350° for 8-10 minutes or until coating is set.