Make crispy baked ranch chicken wings at home! Coated in homemade ranch seasoning, baked until golden, and ready for dipping.
Not gonna lie, this wasn’t planned. You know those days when you’re just done? Like, too tired to even scroll through takeout apps but somehow still craving something ridiculously good? That was me.
It was a Sunday. Football was on. The couch was calling. But my stomach? Oh, it had other plans. I wanted wings. No — I needed wings. And of course, because the universe loves a good joke, we were out of the frozen, ready-to-bake kind.
So there I was, standing in my kitchen, slightly annoyed and whispering to myself, “I guess I’ll make my own then.” Sounds ambitious, right? But here’s the thing — it wasn’t. Enter this Crispy Baked Ranch Chicken Wings recipe.
I grabbed some wings, threw together a super simple homemade ranch seasoning (because store-bought wasn’t gonna cut it), and decided to bake instead of fry. Honestly? I didn’t expect much. But what came out of that oven? Golden, crispy, juicy wings that tasted like they belonged in a sports bar. Except… I was in my slippers and no one was charging $15 a plate.
Game changer, friends. Now? This recipe lives on repeat in our house. Husband-approved. Kid-approved. Me-approved.
Why You’ll Love This Crispy Baked Ranch Chicken Wings Recipe?
I know. Everybody claims they’ve got the best wing recipe, right? “These are the crispiest!” or “No one makes them like this!” I get it. But hear me out. These are different.
Why? Because they’re baked. That’s huge. No scary oil splatter. No standing over a hot stove wondering if you’re about to ruin your favorite t-shirt. Just toss them on a tray, pop ‘em in the oven, and boom — crispy magic.
And the ranch flavor? It hits just right. Not over-the-top. Not boring either. It’s that perfect herby, savory blend that makes you wanna lick your fingers… and maybe the plate (no judgment here).
Plus, let’s be honest — they’re customizable. Feeling spicy? Add heat. Want garlic vibes? You do you. This crispy baked ranch chicken wings recipe is like your favorite pair of jeans. Classic, but easy to dress up or down.
Ingredient Notes:
Alright, let’s break this down. You wanna know why these work? It’s all about the lineup.
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Dried Herbs + Spices: We’re talkin’ parsley, dill, chives, garlic, onion powder — basically, the dream team. Together, they scream ranch.
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Baking Powder: Not soda. Baking powder. This little guy draws out moisture from the wings, giving you that crispy skin without deep frying. Wild, right?
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Avocado Oil: I used avocado because it handles high heat like a champ. Don’t have it? No worries. Use whatever neutral oil you’ve got on hand.
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Chicken Wings: Fresh or thawed is fine. Just make sure you pat them dry. This is key. Wet wings steam, and steamed wings are… sad.
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Extra Ranch Seasoning: The final sprinkle at the end? That’s your mic drop moment.
How To Make Crispy Baked Ranch Chicken Wings?
Step 1: Preheat.
425°F. You want it hot. No cool ovens here — crispy wings need serious heat.
Step 2: Mix your ranch seasoning.
Grab a small jar or bowl and toss in all those herbs and spices. Give it a good shake or stir. Smells amazing already, right?
Step 3: Prep the wings.
In a big ol’ bowl, mix 3 tablespoons of ranch seasoning, baking powder, and oil. Toss the wings in and get ‘em nicely coated. Use your hands. It’s fun. Feels kinda like a spa treatment… but for wings.
Step 4: Arrange and bake.
Line a baking sheet with foil (trust me, your cleanup self will thank you later). Space out the wings — no crowding. Into the oven they go, for about 40-45 minutes. Flip halfway. Patience. They’ll get there.
Want To Save This Recipe?
Step 5: The finishing touch.
Once they’re golden and crispy? Pull them out and immediately sprinkle with that remaining ranch seasoning. Serve hot with dipping sauces. Or just eat them straight off the tray like I may or may not do.
Storage Options:
Leftovers? Unlikely. But let’s pretend.
Pop them in an airtight container and refrigerate for up to 3 days. Reheat in the oven so they get crispy again — microwave will make them kinda floppy (you’ve been warned).
Want to freeze? Totally cool. Freeze cooked wings, thaw, then reheat in the oven when that craving hits at midnight. Been there.
Variations and Substitutions:
This crispy baked ranch chicken wings recipe is flexible, which I love. Play with it!
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Different seasoning: Swap ranch for lemon pepper or BBQ rub.
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Add heat: Feeling spicy? Add cayenne to the ranch mix.
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Boneless: Use boneless wings or tenders if that’s your thing.
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Oil options: Any neutral oil will work. No need to stress.
What to Serve with Crispy Baked Ranch Chicken Wings?
Wings + sides = happiness. Period.
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Dips: Ranch (duh), buffalo, or blue cheese.
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Veggies: Carrot and celery sticks. Old school but classic.
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Fries or tots: Sometimes you just need ‘em.
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Drinks: Cold beer, lemonade, or whatever makes you smile.
Frequently Asked Questions:
Can I make these ahead?
Yep. Bake, cool, and reheat when ready. Easy.
No avocado oil? What now?
Use what you have. Olive, canola… it’s fine. Really.
Can I air fry them?
Oh, totally. They’ll get even crispier. Just check on them so they don’t overcook.
That’s it. Seriously, these Crispy Baked Ranch Chicken Wings are so simple, yet they always hit the spot. No oil splatters. No takeout. Just crispy, herby wings made right in your kitchen while you’re rocking sweatpants.
Try them. Then tell me — what’s your dip of choice? I’m always curious which team people are on. Ranch, buffalo, or… dare I say… plain? Can’t wait to hear!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crispy Baked Ranch Chicken Wings
Ingredients
For the Homemade Ranch Seasoning:
- 2 tablespoons dried parsley
- 1 tablespoon dried dill
- 1 tablespoon dried chives
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Chicken Wings:
- 4 tablespoons ranch seasoning divided
- 1 tablespoon baking powder
- 1 tablespoon avocado oil
- 2 pounds chicken wings cleaned and thoroughly patted dry
Instructions
Preheat the oven.
- Preheat your oven to 425°F (220°C). Line a baking sheet with heavy-duty aluminum foil to facilitate easy cleanup.
Prepare the ranch seasoning.
- In a small bowl or mason jar, combine the dried parsley, dill, chives, onion powder, garlic powder, salt, and black pepper. Stir or shake until evenly blended.
Season the chicken wings.
- In a large mixing bowl, combine 3 tablespoons of the prepared ranch seasoning, baking powder, and avocado oil. Mix well. Add the chicken wings and toss until they are evenly coated on all sides.
Arrange the wings for baking.
- Place the seasoned chicken wings in a single layer on the prepared baking sheet. Ensure there is 1 to 2 inches of space between each wing to allow proper air circulation, which helps achieve a crispy exterior.
Bake the chicken wings.
- Bake for 40 to 45 minutes, flipping each wing halfway through the cooking time. Continue baking until the wings are golden brown and crisp.
Finish with additional seasoning and serve.
- Remove the wings from the oven. While they are still hot, sprinkle the remaining 1 tablespoon of ranch seasoning evenly over them. Serve immediately with your preferred dipping sauces, such as ranch dressing or buffalo sauce.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
