Ranch Wings

Total Time:
1 hr 35 min
1 hr 15 min
20 min

6 servings

  • 2 pounds chicken wings,split at the joint, tips removed
  • 3 1 -ounce packets ranch dressing mix
  • 1 1/2 cups all-purpose flour
  • Freshly ground pepper
  • 3 large eggs
  • Vegetable oil, for frying
  • 1/4 cup hot sauce
  • 1/4 cup honey
  • Toss the wings with 1 packet dressing mix in a large bowl. Cover and refrigerate at least 1 hour, or up to 4 hours.

  • Whisk the flour, 1 teaspoon pepper and 1 packet dressing mix in a large bowl. In another bowl, whisk the eggs, 2 tablespoons water and the remaining packet dressing mix. Dredge the wings a few at a time in the seasoned flour, then dip into the egg mixture and return to the flour mixture, turning to coat. Transfer to a rack.

  • Heat 1/2 inch vegetable oil in a medium cast-iron skillet over medium heat until a deep-fry thermometer registers 350 degrees F. Fry the wings in batches until crisp and golden brown, 5 to 6 minutes per side. Remove with a slotted spoon and drain on paper towels. Whisk the hot sauce and honey in a bowl. Serve with the wings.

  • Photograph by Andrew Mccaul

View All

Cooking Tips
More Recipes and Ideas
4.3 6
good item not reviewed by moderator and published
These were so good. I couldn't stop eating them. The only thing..the ranch taste seemed subtle. It didn't pop as much. Instead of on the chicken I might consider putting more in the flour. Make sure you season your chicken with garlic, salt, and pepper. Thank goodness I did. Otherwise it would be bland. item not reviewed by moderator and published
Always follow ur first mind, which said u nd 2 add season salt to the chicken. i will try this again and tweek it a little next time, i will add salt and not double dip the chicken i will put the chicken n the egg wash then the flour only, i could taste the ranch in the crust jus not in the meat mayb instead of 4 hrs mayb it should marinate 24 we will c and i will let u know..... item not reviewed by moderator and published
I prefer to stay away from fried food, so I baked the wings in 350 for 1/2 hour then grilled them for 5 minutes. I added the honey/hot sauce to the wings and served. Fantastic! item not reviewed by moderator and published
I had to adjust the recipe a touch for family members who are not fond of bone-in chicken. So I simply took 2 pounds of boneless, skinless chicken breasts, cut them into "tenders", marinated them overnight in one bottle of Hidden Valley's Ranch Dressing. The next day I combined 2 cups of all-purpose flour with dried chopped chives and cracked pepper (just enough until you can see it in the flour), dredged the marinated chicken in the flour, then in a whisked 3 eggs and 1TB. water mixture and again in the flour then fried the chicken tenders in peanut oil on med-high heat. Drained on paper towels. Salt and Peppered to taste. As directed in Cedric's original recipe I whisked 1/4 cup hot sauce (I like Frank's) and 1/4 cup honey together. This was delicious as is and best for most people, but if you want to kick it up a notch or two start adding teaspoons of Tabasco's Habanero Sauce to taste your personal heat craving. Outstanding flavor combination! item not reviewed by moderator and published
the moment i flipped through my food network magazine, i knew i was going to make these wings that very night. the flavor of the wings was incredible. && even though i only breaded them once (i like a thinner breading), the flavor still came through. seriously, a full five stars for this dipping sauce! it was a little runny, but the flavor was incredible. i would even use it for chinese food && just switch out the hot sauce for asian chili sauce. good job, cedric! item not reviewed by moderator and published

This recipe is featured in:

Help Around the Kitchen