Baked Ranch Chicken Wings
These Baked Ranch Chicken Wings are crispy and herby and have all the flavor of ranch dressing! Baked on a wire rack so they get extra crispy, these dairy free ranch wings are the ultimate game day appetizer served with homemade ranch dip and Air Fryer Potato Skins.
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Why This Recipe is So Good
- These baked chicken wings are seasoned with a homemade dry ranch seasoning mix, then baked to perfection. If you love ranch-flavored dishes, these wings will be your favorite. Serve with Buffalo Ranch Dressing for a kick of heat.
- Oven-baking wings is the best way to make chicken wings. Using a sheet pan and wire rack allows the hot air of the oven to move all around the wings, crisping up the skin nicely without using too much oil or any complex steps.
Recipe Ingredients
Chicken wings – I used 1.5 – 2ish pounds of split chicken wings (flats and drumettes).
Homemade dry ranch seasoning mix – a mix of dried dill weed, chives, parsley, garlic and onion powder, and onion flakes. It’s dairy-free and made without buttermilk powder.
Olive oil – Keeps the chicken moist while it bakes and helps to crisp up the skin.
How to Make Baked Ranch Chicken Wings
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Prep sheet pan and oven: Preheat the oven to 400 degrees Fahrenheit, then line a sheet pan with a piece of aluminum foil or parchment paper for easy clean up, then set a wire rack on top. Set aside.
Mix chicken with ranch seasoning: Rinse and pat chicken wings dry with a paper towel then transfer them to a large mixing bowl with olive oil, salt and the ranch seasoning mix. Use a pair of tongs or gloved hands to mix the chicken wings until they are well coated in the herbs. Line chicken wings on the wire rack, leaving a little bit of space in between each one.
Bake for 25 minutes at 400 degrees Fahrenheit. Then increase the heat to 450 degrees Fahrenheit for 15 – 20 minutes to crisp up the skin until nicely golden brown. Serve hot with ranch dip or your favorite dipping sauce. Enjoy!
Looking For More Recipes?
- Dill Pickle Ranch Dip
- Air Fryer Lemon Pepper Wings
- Cream Cheese Stuffed Mushrooms in the Air Fryer
- Air Fryer BBQ Chicken Wings with Homemade BBQ Sauce
- Crispy Air Fryer Buffalo Chicken Wings
- Oven Baked Cajun Chicken Wings
- Smothered Chicken Wings
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Baked Ranch Chicken Wings
Equipment
- Sheet pan lined with aluminum foil or parchment paper
- Wire rack
Ingredients
Chicken wings
- 1 ½ – 2 lbs chicken wings split wings
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Ranch seasoning mix
- 1 teaspoon dried onion flakes
- ½ teaspoon dried parsley
- ¼ teaspoon dried dill weed
- 1 teaspoon dried chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper freshly ground
Instructions
- Preheat the oven to 400 degrees Fahrenheit, then line a sheet pan with a piece of aluminum foil or parchment paper for easy clean up, then set a wire rack on top. Set aside.
- Rinse and pat chicken wings dry with a paper towel then transfer them to a large mixing bowl with olive oil, salt and the ranch seasoning mix. Use a pair of tongs or gloved hands to mix the chicken wings until they are well coated in the herbs.
- Line chicken wings on the wire rack, leaving a little bit of space in between each one.
- Bake for 25 minutes at 400 degrees Fahrenheit. Then increase the heat to 450 degrees Fahrenheit for 15 – 20 minutes to crisp up the skin until nicely golden brown.
- Serve hot with ranch dip or your favorite dipping sauce. Enjoy!
