- 1 pound chicken wings
- 1 cup all-purpose flour
- Oil for deep-fat frying
- 1 envelope ranch salad dressing mix
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 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. Yield: 1 dozen.
Reviews forRanch Chicken Wings
"The wings are good. The first time I made them, I followed the directions shown. The wings were too salty. So what I now do is put the dressing mixture in a shaker and sprinkle on the wings, in lieu of putting in a plastic bag."
"These were excellent. Istead of frying them first, I baked them than breaded them in the ranch seasoning and baked them some more. They tasted just like the ones from Walmart but juicier."
"This is actually my 2nd time making these. They turned out perfect and delicious. Did I mention how easy they are to make with little clean up effort."
"These were delicious as an appetizer for a family dinner. There were no leftovers. I recommend mincing the garlic with a knife rather than using a grater plate. The garlic got too wet and I had to add flour to the ranch mixture to get rid of the clumps."
"These were yummy! And so easy too!. I also made part of the batch tossed in butter and hot sauce and then dry mix...delicious!"
"My husband and I love these wings so much I have to double the recipe! A winner to bring along to a picnic. The kids especially like them because they are not spicy hot. Thank you Jennifer for the recipe"