Crunchy Ranch Chicken Wings Recipes

CRISPY RANCH CHICKEN WINGS

Steps:

• Heat oven to 350°F. Line cookie sheet with foil.
• Crush cereal; place in large bowl. Add cheese and dressing mix; mix well. In separate bowl, beat eggs with fork or whisk.
• Dip each chicken wing in eggs; coat evenly with cereal mixture. Place on cookie sheet.
• Bake 35 minutes, turning chicken halfway through baking, or until juice of chicken is clear when thickest part is cut to bone (165°F). Serve with ranch dressing for dipping.

RANCH CHICKEN WINGS

Steps:

• 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 15x10x1-in. baking pan. Sprinkle with remaining salad dressing mixture. Bake, uncovered, at 350° for 8-10 minutes or until coating is set.

CRUNCHY RANCH CHICKEN WINGS

Steps:

• Remove wing tips. Cut or separate wing portions. If wet, pat dry with a paper towel.
• In a small bowl combine onion powder, italian seasoning, bread crumbs, cornmeal and parmesan cheese.
• In separate small bowl pour ranch dressing. Sprinkle wings with salt and pepper.
• Dip wing portions into ranch dressing, then coat with crumb mixture.
• Place chicken wings onto a sprayed or greased 9 x 13 baking pan.
• Bake uncovered in a 375 degree oven for 45 minutes or until light brown.
• Note: Flour may be substituted for breadcrumbs.
• Enjoy!

CRISPY BAKED CHICKEN WINGS

Steps:

• For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
• Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
• For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
• Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.

RANCH CHICKEN WINGS

Steps:

• Add dressing mix and vinegar and oil in large bowl also add hot sauce to taste (a little if you like mild, little more for medium and a lot if you like hot. Start with 1 tablespoon and next time add more if you want!).
• Whisk together with a wire whisk, adding enough water to make a thinner mixture (your first mixture will be very thick and you want it thin enough to coat the chicken).
• Toss chicken in the mixture (for best results marinate overnight).
• When ready to cook lay in a single layer on a foil lined pan (deep enough to keep drippings in the pan) Bake at 400° for 20 minutes, turn over (drain drippings into a saucepan) and baste with some more sauce, bake at 425° for 25 minutes (you may need to put them under the broiler for a few minutes to brown them up a little).
• Remove chicken to serving platter stacking them in the center of the platter.
• In small saucepan mix remaining sauce and all the drippings from the pan; boil whisking the mixture the whole time until cooked through and thickened.
• Drizzle over chicken and serve immediately.