Garlic Ranch Chicken Wings
Garlic Ranch Chicken Wings recipe is our favorite recipe for crispy baked chicken wings that always produce crispy, juicy wings with tons of flavor. Toss with sweet and sour sauce, BBQ sauce or eat them with a dipping of ranch, you’ll love the simplicity of the recipe and technique!
Simple oven baked wings recipe!
The baked chicken wings recipe will give you a delicious juicy chicken with a crispy bite. The ranch powder is packed with lots of seasonings and flavors already, so using it as the seasoning for these ranch chicken wings is a genius hack to pack the flavor into each bite. My husband loves the wings crispy, so I add baking powder to achieve the crispy skin without the need to deep fry it.
How to make crispy baked chicken wings!
There are several ways to get the baked chicken wings to be crispy and I’m here to tell you all about it.
- Pat dry before seasoning: removing any kind of moisture will help the skin crisp up as soon as it hits the oven heat instead of steam from the moisture on the chicken skin.
- Baking powder: Using baking powder to draw out moisture out of the chicken skin is the surest way to set you on your way to success, so make sure the baking powder coats the chicken evenly.
- Do not overcrowd the baking pan when baking chicken wings. Allowing plenty of hot air to circulate around each piece is how we get the high heat to render the fat out of the chicken skin while still keeping the inside juicy and moist.
- Bake on a baking rack or parchment: Baking on a rack set over a baking pan will allow more hot air to circulate all around the each chicken wing, which in turn will give that 360 crispiness we all love.
If you do not have the baking rack or hate cleaning it after, just use a parchment paper lined baking pan. It’s not the same as the rack, but it does a good job as well. Baking on parchment paper means that you’re able to turn the wings halfway through baking without it getting stuck to the baking pan. Baking on both sides = fat rendered from the skin on both sides = crispy wings! Ding, ding, ding!So get yourself a 5-pound bag of chicken wings at the store and get cooking!
How to serve Ranch Wings:
My family enjoys these Baked Chicken Wings with mashed potatoes and a side of salad. But you’re welcome to serve it the traditional way with celery sticks, carrots and some ranch or BBQ sauce on the side.
How to make Garlic Ranch Chicken Wings:
- Preheat oven to 425F. Line baking sheet with parchment or place a baking rack on top.
- Pat dry the chicken. Toss it with baking powder.
- Combine chicken wings paprika, dry ranch seasoning, salt, garlic powder, minced garlic, and mayonnaise in a large Ziploc bag and mix to coat. For maximum flavor marinate for a couple hours.
- Place wings on the prepared baking sheet pan spacing them evenly. If not enough room, use another baking sheet.
- Bake for 35-45 minutes at 425F or until the tops of wings are golden and skin is crispy.
- Flip to crisp the bottom of the wings.
- Serve hot with your favorite sauce right away.
What are your favorite chicken wings recipes?
There are many different flavors for baked chicken wings; barbecue, spicy, garlic, and so much more. What is your favorite way to prepare and/or eat your wings?
Other great chicken recipes to enjoy!
- Grilled Chicken Kabobs Recipe – Nothing better than chicken kabobs!!
- Paprika Baked Chicken Thighs – Delicious chicken thighs in a special paprika spice blend.
Garlic Ranch Chicken Wings
Crispy Garlic Ranch Chicken Wings, a great baked chicken wings recipe giving you juicy, crispy chicken wings in a garlic ranch flavor.
- 5 lbs chicken wings
- 1 TBSP baking powder (NOT baking soda)
- 2 tsp smoked paprika
- 2 TBSP dry ranch powder, with no salt added (I use "Johny's Garlic Spread Seasoning")
- 1 TBSP kosher salt
- 2 tsp garlic powder or 3-4 pressed garlic cloves
- 3 tablespoons mayonnaise
How to make Garlic Ranch Chicken Wings:
Preheat oven to 425F with a baking rack in the middle. Line a large rimmed baking sheet (16"x21") with parchment paper or set a baking rack on top of the baking pan. Set aside.
Pat dry the chicken wings with a paper towel to remove moisture, then toss with baking powder coating it evenly.
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 thoroughly to coat. For best results, leave the chicken wings to marinate for a couple of hours or even overnight.
Add the wings to a baking sheet, spreading them evenly. 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.
Bake for 35-45 minutes in a 425°F oven or until the tops are golden and the skin is crispy. Rotate the pan halfway through baking. Flip each wing upside down and bake on the other side for another 10 minutes or until crispy on the other side. The parchment paper will allow you to turn the chicken wings with easy.
The chicken wings are ready when the inside registers 165°F.
Serve hot with your favorite sauce right away.
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Haven’t tried these yet, but I planning to do so this Super Bowl weekend. I’m sure they will be great! I like a little parmesan flavor mixed with the Ranch flavor. Is it possible to add a little finely grated parmesan to the recipe, and if so, how much would you suggest? Thanks!
I have made numerous times since trying this recipe. Excellent, not like most oven cooked chicken wings. These turn out perfect each time. I always make 1/2 the recipe, the 1st. time making it i found it to be a tad to salty, so i use a tad less Kosher salt. Perfect!!
Love sharing that, Jim! Thank you for sharing your feedback!
So do we bake them at 400 or 425? It says 2 different things. These sound really good, will try them out soon. 🙂
Hi Nelly, it should be baked at 425F. Thanks for catching that!
These are soooo good I’ve made them probably 50 times they don’t even need hot sauce it’s the only way we have wings thank you for a great recipe
These are bomb! So easy to make and so so good.
Really good recipe… Just made this and I will make again.
These were hands down the best wings I’ve ever made. I was skeptical that they would crisp up but they turned out perfect. We will be making these again and again. Thank you!
So good to hear! thank you for sharing your feedback Karyn!
Made these exactly as written and they were fantastic! My husband loved them. These are going in the keeper file. Thank you!
Um, where did you buy Johny’s Garlic Spread Seasoning with no salt added? Everywhere I’ve looked, including Johny’s website, all the Johny’s Garlic Spread Seasoning has salt in it.
Johny’s Garlic spread does have a tiny amount of salt added, but the amount is so minuscule that I never adjust my recipes salt content when I use it. If you use some other dry ranch powder, you might have to adjust the salt amount.
I love wings and am always looking for good recipes. I found this one and was very happy with the outcome. This will definitely be my go- to wing recipe now. I can’t wait to make them again!
I love wings and am always looking for good recipes. I found this one and was very happy with the outcome. I can’t wait to make them again!
OMG, these wings are amazing, I used 2 parchment lined trays, never even flipped them, they were perfect after 45 mins! I can’t wait to share with my 2 sisters and 4 daughters! They will go bonkers for these! Their fellas will flip their lids!!!
that’s so awesome! Thanks for your feedback!
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.
Yes, the smoked paprika is the magic! I’m happy your kids liked this recipe!
Would these work on the grill?
The BEST wings ever!!
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.
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.
I made these wings many times and cooking them again today! Thank you for this recipe!
Thank you for your feedback Tanya!
Wow!!!! it’s amazing
What kind of dipping sauce is that?
Can you share the recipe please?
It was just regular store-bought BBQ sauce 🙂
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.
These are so yummy and my husband loves them. His request is to have these every game day!
Thanks for sharing your feedback Tanya!
These look amazing!! Have you tried this with drumsticks? How long would I cook them if I wanted to try?
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.
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.
That’s awesome! thanks for your review!
Great recipe! I can’t believe how easy it was to get great wings. The whole family loved them!
I’m glad you enjoyed the recipe Sharon!
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.
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!!!
Since wings are a lot of bone, it’s not as much as you think 🙂 Good luck!
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!!!
Do you recommend the wings not be frozen when I toss them?
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.
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!
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!
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
Thanks so much for your feedback! Love it when people come back to tell me about their success with the recipes I post!
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
Oh, I bet they were amazing from the smoker!
Ditto 4 shizzzsssss my mouth is watering right now lol must try perfect 4 any day anytime love chicken
mmmm…. these look tasty! Wish I saw these before Super Bowl sunday! Guess theres always next year. haha