Creamy homemade ranch made with Hidden Valley packets, mayo, and buttermilk—this copycat Wingstop ranch recipe is ridiculously addictive.
I remember the first time I tried Wingstop’s ranch. I was 22, sitting in the passenger seat of my friend’s car, knee-deep in a pile of lemon pepper wings, and I dipped one—without thinking—into the little white container she handed me. You know when something just stops you cold mid-bite?
That was me.
I looked at her, dead serious, and said: “What is this?”
She shrugged and said, “I think it’s just ranch?”
Just ranch?? Please. It was creamy and tangy and thick enough to coat a wing without dripping everywhere. I thought about that ranch for days. It was probably not normal. (Okay, it definitely wasn’t.)
Years later, after ordering Wingstop one too many times just for the ranch, I hit my breaking point. I needed it in my life—but not in tiny plastic portions that came with judgmental side-eyes when I asked for five extras.
So I started testing. A little mayo here, a little buttermilk there, one failed attempt that honestly tasted like sadness and expired milk. But eventually? I got it. This Wingstop Ranch Recipe is the one. My one. The one that lives in my fridge now, waiting for wings, fries, pizza crusts, or just… a very long carrot stick.
Why You’ll Love This Wingstop Ranch Recipe?
You know how some ranch dressings taste like… well, nothing? Or like sour cream pretending to be something it’s not? Yeah, this is not that. This ranch is creamy but not gloppy, tangy without being sour, and it just has that thing you can’t explain. You taste it and immediately think, This is Wingstop. I’m home.
The secret? Honestly, it’s not even that secret: Hidden Valley ranch packets, full-fat mayo, and real buttermilk. But the balance? The texture? That takes a little finesse. A whisk. A chill in the fridge. A moment of reverence. (Okay maybe that’s dramatic, but you’ll see.)
Ingredient Notes:
We’re not reinventing the wheel here. This is about nailing that flavor with ingredients that actually show up and do their job.
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2 Hidden Valley Ranch Packets: Yeah, I’ve tried the knockoffs. They’re fine, I guess. But they don’t hit the same. Hidden Valley’s blend just… works. Like they designed it for this exact moment in ranch history.
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1⅓ cup Hellmann’s Mayo: Or Duke’s if you’re in the South. But don’t sub with “light” or “olive oil” versions. This is not a diet ranch. This is event ranch.
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1⅓ cup Buttermilk: The real stuff. Not milk pretending to be buttermilk. If you have to fake it, you can (lemon juice + milk), but if you can buy buttermilk, do it. It’s what gives this that signature tang.
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A pinch of salt: Totally optional. I only add it when I’m feeling extra picky. Taste first.
How To Make Wingstop Ranch?
Step 1: Dump it all in a bowl.
Literally. Mayo, buttermilk, ranch packets. Salt if you’re feelin’ it. I usually use a whisk but I’ve stirred it with a fork in a coffee mug before and survived.
Step 2: Whisk until smooth.
No lumps. No weird floating powder. Just creamy, dreamy ranch coming together like it’s meant to be.
Step 3: Chill. And I mean the ranch and you.
Pop it in the fridge for at least 30 minutes. An hour is better. Overnight is peak. It thickens up, the flavors get cozy, and suddenly it’s not just ranch—it’s THE ranch.
Step 4: Eat. With everything.
Wings? Fries? Pizza bones? (Yes, I call them pizza bones.) You know what to do. Just don’t eat the whole bowl in one go. Or do. I won’t tell.
Want To Save This Recipe?
Storage Options:
Keep it in the fridge in a sealed container or mason jar. It’ll last 5–7 days, but real talk? Ours usually disappears by Day 3. Give it a little stir if it separates. That’s not a failure—it’s just ranch being ranch.
Variations and Substitutions:
Look, life happens. Here’s how to adapt:
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No buttermilk? Add 1 tbsp vinegar or lemon juice to 1 cup of milk. Let it sit 5 min. It’s not exactly the same, but it’ll do in a pinch.
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Want it thicker? Add a spoonful of sour cream or cut the buttermilk back slightly. Boom—dipping sauce.
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Add heat: Try a dash of cayenne or your favorite hot sauce. Spicy ranch is chef’s kiss.
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Garlic fan? Go wild with a pinch of garlic powder or minced fresh garlic. You’re the boss.
What to Serve with Wingstop Ranch?
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Wings (obviously): Dry rub or saucy—it plays nice with both.
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French fries: Especially crinkle cut. You know those hit different.
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Pizza crusts: Don’t @ me. This is what crusts were born for.
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Veggie sticks: Celery suddenly doesn’t feel like punishment.
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A spoon, maybe? Listen. I’ve had days. No shame.
Frequently Asked Questions:
Can I make it ahead of time?
YES. Please do. It gets better the longer it sits. Just give it a stir before serving.
Can I double it?
Absolutely. And you probably should. Especially if anyone else knows it exists.
Can I use regular mayo?
You can, but don’t go light. I’ve tried. It was fine. But “fine” is not what we’re here for.
Look, this Wingstop Ranch Recipe isn’t fancy. But it feels special. It’s the kind of thing you whip up once, and suddenly it becomes your thing. The dip you bring to parties. The sauce your kids won’t eat carrots without. The stuff you keep in the fridge “just in case” someone orders wings.
So make it. Dunk something in it. And if you’re anything like me, maybe keep a backup batch behind the pickle jar where no one will find it.
And when you do? Come back and tell me—did you tweak it? Did you eat it with a spoon? Did it change your life in some tiny, ranch-covered way?
I’m here for it. Let’s talk ranch.
<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:
Wingstop Ranch Recipe
Ingredients
- 2 packets Hidden Valley Ranch dressing mix
- 1⅓ cups Hellmann’s heavy mayonnaise
- 1⅓ cups buttermilk
- A pinch of salt optional, to taste
Instructions
Combine Ingredients:
- In a medium-sized mixing bowl, add the mayonnaise, buttermilk, and Hidden Valley Ranch dressing mix. If desired, include a small pinch of salt to enhance flavor.
Whisk Until Smooth:
- Using a whisk or spoon, stir the mixture until it reaches a smooth and uniform consistency. Ensure there are no clumps of seasoning remaining.
Refrigerate:
- Cover the bowl and refrigerate the mixture for at least 30 minutes to 1 hour. This resting period allows the flavors to fully develop and the dressing to slightly thicken.
Serve:
- Stir gently before serving. The ranch dressing may be used as a dip for chicken wings, vegetables, fries, or as a dressing for salads and wraps.
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!
