These crispy ranch wings are straight-up addictive. They’ve got that perfect crunchy skin, seasoned with ranch spices that bake right in—not just tossed on after.
The flavor hits you in every bite. They’re easy to make, no fryer needed, and perfect for game day or just because.
Why I Love This Recipe
This is one of those “you have to try it to believe it” recipes. I made them one night after realizing I had a packet of ranch seasoning in the back of the pantry and no clue what to cook. I mixed it into a dry rub, baked the wings, and boom—new favorite. They’ve been a staple ever since.
- No deep frying
- All the ranch flavor baked in
- Super crispy with zero mess
- Great for parties or lazy weekends
- You can use store-bought or homemade ranch mix
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
What You’ll Need
- 2 pounds chicken wings (split, tips removed)
- 1 tablespoon baking powder (NOT baking soda)
- 1 teaspoon salt
- 1 tablespoon ranch seasoning mix (store-bought or homemade)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- Nonstick cooking spray
Pro Tips
- Dry those wings with paper towels—moisture is the enemy of crisp.
- Use baking powder (not soda!) to help crisp the skin.
- Mix the ranch seasoning into the rub—it sticks better that way.
- Don’t overcrowd the pan—air needs to flow around each wing.
- Flip halfway through for even crispiness.
Tools You’ll Need
- Large mixing bowl
- Paper towels
- Wire rack
- Foil-lined baking tray
- Tongs
- Small bowls
- Oven
Substitutions and Variations
- Ranch seasoning: Use your favorite store-bought packet or mix dried dill, garlic, onion, parsley, salt, and pepper.
- Spicy ranch: Add ½ teaspoon cayenne pepper or chili flakes.
- Boneless version: Use chicken tenders—just reduce baking time.
Make Ahead Tips
Season the wings and refrigerate uncovered overnight. This dries out the skin even more, giving you ultra crispy results the next day.
Recipe & Instructions
Step 1: Dry the Wings
Pat 2 pounds of chicken wings (split, tips removed) dry with paper towels until no moisture remains.
Step 2: Season the Wings
In a large bowl, mix 1 tablespoon baking powder, 1 teaspoon salt, 1 tablespoon ranch seasoning mix, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon black pepper. Add the wings and toss until evenly coated.
Step 3: Prep the Tray
Spray a wire rack with nonstick spray and place it on a foil-lined baking tray. Arrange wings in a single layer, skin side up, with space between them.
Step 4: Bake Low First
Bake at 250°F (120°C) for 30 minutes on the middle rack to slowly render fat.
Step 5: Bake High for Crisp
Turn the heat up to 425°F (220°C) and bake another 35–40 minutes, flipping halfway through, until wings are crispy and golden brown.
Step 6: Serve ‘Em Up
Transfer wings to a round plate and serve hot with ranch dip or extra seasoning sprinkled on top.
Leftovers & Storage
Let wings cool, then store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 375°F for about 10–15 minutes to bring the crisp back. Avoid microwaving.
Macros (Per Serving – Approximate)
- Calories: 320
- Protein: 28g
- Fat: 22g
- Carbs: 2g
Why This Recipe Works (Quick Science)
The baking powder raises the pH of the chicken skin and helps dry it out, which gives you a crunchy crust when baked. The low-high bake method melts the fat slowly, then crisps the skin fast. The ranch seasoning gets baked right in so the flavor sticks—not just on the outside, but through the whole bite.
Common Mistakes
- Using baking soda instead of powder. Soda tastes bitter and ruins the flavor.
- Skipping the drying step. Water on the wings = soggy skin.
- Overcrowding the pan. No airflow = no crisp.
- Not flipping halfway. One side won’t get as crispy.
What to Serve With
- Ranch or blue cheese dip
- Celery and carrot sticks
- Garlic bread
- Corn on the cob
- Loaded potato wedges
- Simple green salad
FAQ
Can I air fry these?
Yes! Cook at 400°F for 25–30 minutes, flipping halfway.
What if I don’t have a rack?
Use a foil-lined tray and flip the wings every 10–15 minutes. Drain off fat halfway through.
Can I make them spicier?
Yep—add cayenne or hot sauce to the dry rub.
Final Thoughts
Crispy ranch wings are one of those easy wins. They’ve got tons of flavor, the perfect crunch, and no deep frying mess. If you make them, let me know how they turned out—and if you added your own twist. I’d love to hear how you served yours!