This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
These baked Dry Rub Ranch Chicken Wings capture the tangy, herby, and savory flavors of a classic ranch dressing! They get nice and crispy in the oven while an easy dry rub packs in the flavor. It’s the perfect game day recipe!
Ranch dressing-themed baked chicken wings
Everyone likes ranch dressing, right? It’s tangy, creamy, savory, and packed with the tastiest herbs. I could eat ranch-flavored everything and chicken wings are no exception!
These Dry Rub Ranch Chicken Wings are tossed in a simple baking powder and ranch coating before being baked in the oven. Not only do they have a delicious crunch and plenty of balanced flavors, but that classic buttermilk tanginess you’d get from buttermilk ranch dressing is packed in every bite.
Next time you’re hosting the game day party or need a crowd-pleasing snack, whip up a batch of these ranch chicken wings as well as my Soy Garlic Chicken Wings. The best part is both recipes are easy to prepare ahead of time so you’ll have hot and freshly baked wings by the time your guests arrive.
Ingredients you’ll need for ranch dry rub wings
Just like my Smoky Dry Rub Chicken Wings, this recipe is made with a simple dry rub coating and a handful of seasonings. You won’t find any complicated ingredients here:
You can make this recipe with both fresh or frozen chicken wings. If you’re using frozen wings, make sure to thaw them completely first.
Be sure to separate the flats and drumettes if your wings come connected. Also, dry them really well with paper towels so the dry seasonings stick to the skin.
Aluminum-free baking powder
The secret to the best crispy chicken wings is aluminum-free baking powder! According to Serious Eats, baking powder helps to dry out the wing while forming a crispy coating on the skin. As the chicken wings bake in the oven, the baking powder bubbles, blisters, and browns, giving you crispy wings!
DO NOT replace the baking powder with baking soda. While baking soda can help brown and crisp the wing, it will always leave the wings with an unappetizing metallic flavor.
For flavor and balance!
Ranch seasoning packet
Ranch wings are easy to make with a store-bought seasoning packet. Most store-bought ranch dressing packets are made with tangy buttermilk powder, dried herbs, and a few seasonings. My go-to is Hidden Valley Ranch because it tastes so great!
If you want to go the extra mile, feel free to make the dried ranch seasoning yourself.
Garlic and onion powder
For an extra burst of savory flavors that pair so perfectly with the ranch seasoning.
How to make dry rub ranch chicken wings
These dry rub wings aren’t as crispy and crunchy as my Salt and Vinegar Wings because there’s so much seasoning, but they still taste great! The best part is they’re really easy to make:
Step 1: Mix the baking powder, salt, ranch seasoning, garlic powder, and onion powder together in a small bowl.
Step 2: Dry the chicken wings with paper towels.
Step 3: Place the wings in a bowl and sprinkle the ranch seasoning mixture over top. Toss to coat.
Step 4: Place the coated wings on a wire rack. Let them chill in the fridge for at least 1 hour and up to 12 hours.
Step 5: Bake the wings until they're crisp and golden brown. Serve with ranch dressing and enjoy!
Once your wings are out of the oven and wonderfully crisp, you're ready to eat!
Just serve your wings immediately with your favorite dipping sauce and a fun drink.
Frequently asked questions
You’ll need to toss the chicken wings in the ranch dry rub before they go in the oven to ensure the spices soak right into the meat.
Your chicken wings probably aren’t dry enough if the coating or ranch seasoning is falling off. To avoid this, make sure to dry the wings really well with paper towels before tossing them in the dry rub.
You can, but they won’t crisp up much. I recommend leaving these wings to rest with the baking powder and dry rub coating for at least 1 hour, if not longer. This way, they’ll turn out crispier than if you were to bake them right away.
The best way to save time with this recipe is to toss the chicken wings in the baking powder and ranch coating and leave them to sit in the fridge. This can be done up to 12 hours ahead of baking.
Double down on the creamy, herby flavors by serving your ranch chicken wings with ranch dressing! Otherwise, they pair well with any other wing sauce you love, such as buffalo sauce, blue cheese dressing, and jalapeno Greek yogurt dip.
🎉 It's time to cook! 🎉
Alright, friend! It's your turn to make this delish recipe for your next get-together.
When you do, please leave a comment and star rating below so we can hear what you think!
Dry Rub Ranch Chicken Wings
- baking sheet
- wire baking rack
- parchment paper
- 2 pounds chicken wings separated into drumettes and flats
- 2 tablespoons ranch seasoning
- 2 teaspoons aluminum-free baking powder NOT BAKING SODA
- ½ teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Line two baking sheets with parchment paper and place a wire rack on top of each. Spray the racks with nonstick spray.
- Place wings in a large bowl and thoroughly dry with paper towels.
- Mix baking powder, salt, ranch seasoning, garlic powder, and onion powder together in a small bowl.
- Sprinkle the ranch seasoning mixture evenly over the wings and toss to coat, pressing the wings into the seasoning as needed.
- Evenly place on the racks, sprinkle with remaining seasoning and chill for at least 1 hour and up to 12.
- Preheat oven to 425 degrees.
- Bake the wings for 25 minutes. Flip the wings, and continue to bake until they are crisp and golden brown about 10 minutes.
- Serve immediately with your favorite sauce.