Ranch Chicken Wings
My family loved a local restaurant's chicken wings, but when we tried to make them at home, we couldn't figure out how to get their ranch flavor right. When I found a dried dressing mix, I knew it would be perfect for the wings.
My family loved a local restaurant's chicken wings, but when we tried to make them at home, we couldn't figure out how to get their ranch flavor right. When I found a dried dressing mix, I knew it would be perfect for the wings.
- Carbohydrate 37.0335923333333 g
- Cholesterol 115.371666666667 mg
- Fat 242.348509333333 g
- Fiber 1.33423001813889 g
- Protein 31.556283 g
- Saturated Fat 28.8385865333333 g
- Serving Size 1 1 (418g)
- Sodium 2196.7888 mg
- Sugar 35.6993623151944 g
- Trans Fat 13.1506461333333 g
- Calories 2404 calories
Step-by-step
- Cut chicken wings into three sections; discard wing tips. Place flour in a large resealable plastic bag; add chicken wings, a few at a time, and shake to coat.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken wings, a few at a time, for 8 minutes or until golden brown and crispy and juices run clear, turning occasionally. Drain on paper towels.
- In a large resealable plastic bag, combine the dressing mix, garlic, salt and pepper; add chicken wings, a few at a time, and shake to coat. Place chicken in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with remaining salad dressing mixture. Bake, uncovered, at 350° for 8-10 minutes or until coating is set.
Overcrowding the frying basket remains the single most common error when preparing poultry, causing oil temperature to plunge and rendering the coating soggy instead of shatteringly crisp. Maintain a steady 375 degrees Fahrenheit using a heavy-duty deep-fat thermometer, frying wings in small batches to preserve thermal equilibrium. Dredging requires a standard multi-stage process where flour adheres only to properly dried skin; pat the pieces thoroughly with paper towels before the bag-shake step. Deep-frying for eight minutes cooks the interior fully while rendering subcutaneous fat, creating an ideal porous surface for subsequent spice adhesion. Post-fry baking at 350 degrees for ten minutes sets the dried ranch blend without scorching the dehydrated garlic particulates contained in the seasoning packet. Store any remaining cooked portions in an airtight glass container for up to three days; crisp them gently in a toaster oven at 325 degrees to restore the exterior crunch without toughening the meat.
