Garlic Ranch Chicken Wings

Garlic Ranch Chicken Wings | Let the Baking Begin!

Man food is here, and if you’ve got a sports fan in your house you’ll need lots of it this weekend. My husband likes chicken wings crispity-crispy, so this recipe the way I make it for him. Baking the chicken wings on parchment is a must if you want them crispy, as it makes it much much easier to flip them when you want to crisp up both sides. So get yourself a 5 pound bag of chicken wings at the store and get cooking! Garlic Ranch Chichen Wings| by Let the Baking Begin!_-4

My family enjoys these Garlic Ranch Chicken Wings with mashed potatoes and a side of salad.

Garlic Ranch Chichen Wings| by Let the Baking Begin!_

What will you be eating them with?

Garlic Ranch Chicken Wings

Ingredients for the Garlic Ranch Chicken Wings:

5 lbs chicken wings
2 tsp smoked paprika
2 tablespoons dry ranch dressing, with no salt added (I use Johnny’s Garlic Spread)
1 Tbsp kosher salt
2 tsp garlic powder, or 3-4 pressed garlic cloves
3 tablespoons mayo or 2 tablespoons oil

How to make Garlic Ranch Chicken Wings:

Use a ziplock bag or a large bowl to combine 5 lbs chicken wings, 2 tsp smoked paprika, 2 Tbsp dry ranch seasoning, 1 Tbsp kosher salt, 2 tsp garlic powder or 3-4 pressed garlic cloves and 3 Tbsp of mayonnaise and mix together to coat.  For best results it’s best to leave the chicken wings to marinate for a couple hours or even overnight, but I’ve done it right away as well with wonderful results.
Garlic Ranch Chicken Wings | Let the Baking Begin!

Line a rimmed baking sheet with parchment paper then spread the wings all across. You might need to use 2 baking sheets, as to not overcrowd the baking pan (the picture below shows what overcrowding looks like 😀 I just wanted a lot at once 🙂 ). Allowing the hot air to circulate all around will make the chicken wings more crispy all around.

Garlic Ranch Chicken Wings | Let the Baking Begin!

Bake for 45 minutes in a preheated to 400F oven or until the tops are golden and the skin is crispy. Rotate the pan halfway through. Now, flip each wing upside down and bake on the other side for another 10 minutes to crisp up the bottom. This is when you’ll really appreciate that you had parchment paper – it prevents the wings from sticking and makes it much easier to flip them upside down.

Garlic Ranch Chicken Wings | Let the Baking Begin!

Serve hot with your favorite sauce right away.

Garlic Ranch Chicken Wings | Let the Baking Begin!

 

Garlic Ranch Chicken Wings

Garlic Ranch Chicken Wings | Let the Baking Begin!
4.8 from 5 votes

Garlic Ranch Chicken Wings - the easiest recipe for crispy chicken wings! Just toss everything together in a ziplock bag to combine, then bake and enjoy!

Author: Marina | Let the Baking Begin
Course: Appetizer, dinner
Cuisine: American
Calories: 520 kcal
Prep Time: 3 hours
Cook Time: 1 hour 15 minutes
Total Time: 4 hours 15 minutes
Servings: 6 people

Ingredients

  • 5 lbs chicken wings
  • 2 tsp paprika
  • 2 tablespoons dry ranch dressing (I use "Johny's Garlic Spread Seasoning") , with no salt added
  • 1 Tbsp salt
  • 2 tsp garlic powder or 3-4 pressed garlic cloves
  • 3 tablespoons mayonnaise or 2 tablespoons oil

Instructions

How to make Garlic Ranch Chicken Wings:

  1. Use a ziplock bag or a large bowl to combine 5 lbs chicken wings, 2 tsp smoked paprika, 2 Tbsp dry ranch seasoning, 1 Tbsp kosher salt, 2 tsp garlic powder or 3-4 pressed garlic cloves and 3 Tbsp of mayonnaise and mix together to coat.  For best results it's best to leave the chicken wings to marinate for a couple hours or even overnight, but I've done it right away as well with wonderful results.

  2. Line a rimmed baking sheet with parchment paper then spread the wings all across. You might need to use 2 baking sheets, as to not overcrowd the baking pan (like I did below). Allowing the hot air to circulate all around will make the chicken wings more crispy all around.
  3. Bake for 45 minutes in a preheated to 400F oven or until the tops are golden and the skin is crispy. Rotate the pan halfway through. Now, flip each wing upside down and bake on the other side for another 10 minutes to crisp up the bottom. This is when you'll really appreciate that you had parchment paper - it prevents the wings from sticking and makes it much easier to flip them upside down.
  4. Serve hot with your favorite sauce right away.
Nutrition Facts
Garlic Ranch Chicken Wings
Amount Per Serving
Calories 520 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 9g 45%
Cholesterol 160mg 53%
Sodium 1732mg 72%
Potassium 348mg 10%
Total Carbohydrates 3g 1%
Protein 37g 74%
Vitamin A 13.6%
Vitamin C 1.7%
Calcium 2.6%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

Leave a comment

  • mmmm…. these look tasty! Wish I saw these before Super Bowl sunday! Guess theres always next year. haha

    · Reply
  • Tzivia

    Ditto 4 shizzzsssss my mouth is watering right now lol must try perfect 4 any day anytime love chicken

    · Reply
  • Per

    I’ve made these wings at least a dozen times… I feel compelled to leave a comment here. This is my GO TO wings recipe. the kids love them, the mayo crisps up the skin oh so nicely. I haven’t made any modifications because none are needed. Dee-licious

    · Reply
    • Hello Per,
      Thanks so much for your feedback! Love it when people come back to tell me about their success with the recipes I post!

      · Reply
    • Per

      I’ve also cooked these in the smoker for about 2-3 hours. After taking them out, I’ll toss them in buffalo sauce/butter and let them cool. good stuff

      · Reply
  • Doug

    These are insanely delicious!
    Due to unfortunate circumstances…(I was too lazy), I marinated them for 24+ hours.
    Awesome recipe. So easy.
    I baked them on a pyramid baking mat so they would star crispy and it worked perfectly.
    This is saved and will be used over and over again!

    · Reply
    • Longer marinating time is never an unfortunate circumstance, but instead a benefit (within reason, of course), so I’m glad you liked them! Pyramid baking mat sounds like a great idea!

      · Reply
  • Hilary

    Do you recommend the wings not be frozen when I toss them?

    · Reply
    • Yes it is best if they are thawed. Otherwise it will take more time to bake, which I haven’t done and couldn’t recommend how long to increase the cooking time for.

      · Reply
  • Heather

    I am so making these. I don’t think my husband and I alone could eat 5lbs though lol going to have to cut this in half or something! Can’t wait to try!!!

    · Reply
    • Since wings are a lot of bone, it’s not as much as you think 🙂 Good luck!

      · Reply
      • Heather

        So true!! We ended up making almost 3 lbs and they were DELICIOUS. Best wings I’ve ever had. Thanks so much for the recipe!!!

        · Reply
  • Sarah

    I found mixing the mayo with the ingredients to be a pain. I slathered with mayo then sprinkled spices over. Cant wait untill there done marinating.

    · Reply
  • Sharon

    Great recipe! I can’t believe how easy it was to get great wings. The whole family loved them!

    · Reply
  • Patricia Jenkins

    I tried this recipe and my husband and I love it. I was never a really big fan of wings because there was not many sauces I cared to eat. But now I’m really excited about making wings. Now I ask him if he wants wings instead of him asking me. Very yummy and easy to make.

    · Reply
  • Heidi

    These look amazing!! Have you tried this with drumsticks? How long would I cook them if I wanted to try?

    · Reply
    • Hi Heidi,
      Yes this would work with drumsticks as well. I would cook them at 375F for about an hour to an hour and 15 minutes. Just start checking the chicken for softness at around 55 minutes, since some drumsticks are bigger while others are very small.

      · Reply
  • Tanya

    These are so yummy and my husband loves them. His request is to have these every game day!

    · Reply
  • Joan

    This is a GREAT recipe! I follow the recipe exactly and the wings are flavorful and crispy. For my dipping sauce, I make the standard wing hot sauce recipe, but add 3 ounces of cream cheese and melt it in. Oh my. Yum and more yum.

    · Reply
  • Chanita

    What kind of dipping sauce is that?
    Can you share the recipe please?

    · Reply
  • Bobby Askiew

    Wow!!!! it’s amazing

    · Reply
  • Tanya

    I made these wings many times and cooking them again today! Thank you for this recipe!

    · Reply
  • Wendy

    The first time I made these, they were so salty I could barely eat them. The second time, I eliminated the extra tablespoon of salt and they were much better. The ranch seasoning is already so salty, you don’t need any extra.

    · Reply
    • Hi Wendy,
      Great troubleshooting! My ranch seasoning does not have any salt, so the extra salt was needed, but if yours does than definitely drop the salt.

      · Reply
  • Renee Trosper

    The BEST wings ever!!

    · Reply
  • Marcus

    Would these work on the grill?

    · Reply
  • Andrea

    The smoked paprika takes this recipe over the top. I mistakenly made it with regular paprika and it wasn’t nearly as good. The kids love it and that’s half the battle.

    · Reply

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