Garlic and Ranch Crispy Baked Chicken Wings
0 Comments October 20, 2020

Garlic and Ranch Crispy Baked Chicken Wings

You don’t need to fry chicken wings in order for them to be crispy. Toss the chicken wings in ranch and garlic flavors for some delicious Garlic and Ranch Crispy Baked Chicken Wings. 

I am married to a serious chicken-wing fanatic. My husband loves him some chicken wings and probably eats them, at least, once a week from somewhere. I don’t think I paid attention or had chicken wings as much as I do now when I was single. I mean, when I was in college, a group of us would go to Applebee’s every Friday to take our pennies and nickels and create a full-size meal during Happy Hour when the appetizers were half off. Hey, when you’re the definition of a “broke college student” you do what you have to do to get by. 

Now that people come to me when they want Happy Hour, I sometimes make my Chargrilled Chicken Wings, Boneless Buffalo Chicken Wings, or Buffalo Bone-In Wings, and my Loaded Baked Potato Skins for friends and family. Now I am adding another chicken wing option into the mix with this Garlic and Ranch Crispy Baked Chicken Wings recipe. 

I created these wings when I came across a single packet of ranch dressing in my cabinet. Not really having any immediate ideas of how to use this packet of seasoning, I kind of left alone for a while. That is until I bought some chicken wings in a normal visit to the grocery store that was on sale and decided to use the ranch seasoning to add a different flavor to the chicken wings. 

The first time I made my Crispy Baked Chicken Wings with ranch flavor, they were…okay.

The second time I made them, they were perfect!

How to make these Crispy Oven Baked Chicken Wings

When making these oven crispy baked chicken wings, I used two packets of ranch seasoning, a couple of cloves of garlic, a touch of lemon juice, and some red crushed pepper flakes, just to add some heat. Oh! I must also point out that it is important to let the chicken wings sit out at room temperature uncovered for, at least, 30 minutes. This will allow the chicken wings to crisp up better. 

Once I tossed the chicken wings together in all of the flavors, I placed them on a cooling rack and in a preheated oven at 400 degrees and baked for 45 minutes. When I tested this recipe, I kept the temperature and the time the same both times and they came out crispy. The reason I added two packets instead of one is that the flavor of the ranch wasn’t prominent. Adding some lemon and garlic really took things up a notch. 

I know many of you are wondering if you can make these chicken wings in your Air Fryer and the answer is “yes”! Everything can be made in an Air Fryer (being sarcastic)! I have the Hamilton Beach Air Fryer, which is what I used to make my Air Fried Cilantro Lime Chicken Wings and they came out pretty crisp too. I believe I cooked them at 400 degrees for 18 minutes in an Air Fryer. I would start there if that is what you are wanting to do. 

This Garlic and Ranch Crispy Baked Chicken Wings are a great recipe that you can throw together and let the oven do the rest of the work. You can come back to it in 45 minutes and go do something else.

Garlic and Ranch Crispy Baked Chicken Wings
Prep time
Cook time
Total time
Recipe type: Appetiser
Serves: 12
  • 2 lbs. Chicken drumettes/ wings
  • 2 oz. Ranch Dressing packets
  • 1 ½ tbsp. Olive oil
  • 1 ½ tbsp. Lemon juice
  • ½ tsp. Red pepper flakes
  • 2 garlic cloves, finely minced or pressed
  1. Preheat the oven to 400 degrees and place a cooling rack over a long baking sheet.
  2. Line a cutting board with a double layer of paper towels. Remove the chicken from the packaging and place on the cutting board on top of the paper towel. Be sure to give the chicken wings some space in between them. Next, take more paper towels and blot the chicken wings dry and allow to sit out at room temperature for 30 minutes.
  3. Turn the chicken wings to a large bowl. Add the olive oil, ranch dressing, lemon juice, red pepper flakes, and garlic to the bowl. Use your hands and toss the chicken wings together with the flavors until evenly coated.
  4. Spray the cooling rack with non-stick spray. Place the chicken wings onto the cooling rack with about a ½ inch of space between them. They should not be touching. Place in the oven for 45-50 minutes, depending on your crisp preference. Allow to cool slightly before serving. Serve with a side of ranch dressing


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