CRISPY RANCH CHICKEN WINGS
Ranch dressing mix and Corn Chex cereal make chicken wings that are simple, crispy and delicious.
Provided by By Jessica Walker
Categories Dinner
Time 50m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 Serving
CRISPY RANCH CHICKEN WINGS
Steps:
- Preheat the oven to 375 degrees.
- Pat the chicken dry and place it on a large bowl or plastic bag.
- Add the flour and homemade ranch seasoning to the chicken. Ensure the chicken is fully coated. You may notice leftover spices in the bottom of the bowl (if you used a bowl to coat the chicken). Once the chicken is on the sheet pan, I like to sprinkle these remaining spices over the chicken to ensure optimal flavor.
- Line a sheet pan with parchment paper and add the wings.
- Bake the wings for 20 minutes and then open and flip the wings. Bake for an additional 20-30 minutes. Ensure the wings reach a minimum temperature of 165 degrees. Use a meat thermometer.
- Pat the chicken dry and place it on a large bowl or plastic bag.
- Add the flour and homemade ranch seasoning to the chicken. Ensure the chicken is fully coated. You may notice leftover spices in the bottom of the bowl (if you used a bowl to coat the chicken). Once the chicken is in the air fryer, I like to sprinkle these remaining spices over the chicken to ensure optimal flavor.
- Place the chicken in the air fryer basket. Spritz the chicken with cooking oil.
- Air fry for 15 minutes on 400 degrees.
- Open the air fryer and flip the chicken. Cook for an additional 5-10 minutes or until crisp. Ensure the wings reach a minimum temperature of 165 degrees. Use a meat thermometer.
Nutrition Facts : ServingSize 0.25 pound, Calories 475 kcal, Carbohydrate 8 g, Protein 42 g, Fat 29 g
FRIED CHICKEN WINGS WITH RANCH
The dressing here is all about the garlic. The garlic and onion powders are important for that true ranch flavor we know from childhood. I serve these wings with lots of sliced carrots and cucumbers on the side for dunking in the dressing. I also just put out homemade or jarred pickle spears too. It's nice to take a break every few wings and eat your vegetables.
Provided by Alex Guarnaschelli
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Make the dressing: In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk and pickle juice with the grated garlic, dill, hot sauce, garlic powder and onion powder. Taste for seasoning.
- Prepare the wings: Pour the oil into a deep, heavy-bottomed pot. Heat the oil to 350 degrees F over medium heat. Prepare 2 rimmed baking sheets, one lined with a wire rack. In a large bowl, combine the flour and cornstarch. Separate the larger wings and the smaller ones. Season all of them with salt and toss in the flour mix. Shake off the excess.
- Fry the wings : Lower half of the larger wings into the oil and gently "swirl" the oil with a slotted spoon as they fry. This swirling will assure they fry more evenly on all sides. When they are light to medium brown, 5 to 7 minutes, remove them with the slotted spoon and lay them out on the wire rack to cool. Season with salt. Cook the rest of the wings in batches, keeping the cooked wings warm in the second baking sheet in the oven until all are fried. Leave the wings in the oven for at least 10 minutes to assure all are cooked through.
- Arrange the wings on a serving platter with the ranch dressing alongside for dunking. Serve with the lemon, carrots, cucumbers and pickles.
CRUNCHY RANCH CHICKEN WINGS
AWESOME AND DELICIOUS!!! Finger lickin' good! Great appetizer or have for a meal. So easy, crunchy and very tasty! My family enjoys these for a lazy Sunday evening snack. They warm up well....that is, if there are any left!!!!
Provided by Seasoned Cook
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 830.7, Fat 63, SaturatedFat 14.9, Cholesterol 161.9, Sodium 1268.2, Carbohydrate 25.2, Fiber 1.9, Sugar 2.9, Protein 40
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," recalls Jennifer Bender of Venice, Florida. "When I found a dried dressing mix, I knew it would be perfect for the wings."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
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.
Nutrition Facts :
CRISPY BAKED CHICKEN WINGS
Provided by Michael Symon : Food Network
Categories appetizer
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 14
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.
GARLIC RANCH CHICKEN WINGS
Make and share this Garlic Ranch Chicken Wings recipe from Food.com.
Provided by Sooz Cooks
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Rinse wings in cold water.
- Place on foil lined baking sheet.
- Season with salt and pepper as desired.
- Bake 45 minutes turning once so that wings are brown and crispy on both sides.
- Place wings in a bowl with lid.
- Add melted butter, garlic, and dry ranch dressing mix.
- Place lid on bowl and shake them for 1 minute.
- Serve with Ranch Dressing on the side.
Nutrition Facts : Calories 515.8, Fat 37.5, SaturatedFat 11, Cholesterol 178.2, Sodium 174.8, Carbohydrate 0.2, Protein 41.6
SPICY RANCH CHICKEN WINGS
"My mother gave me this recipe more than 10 years ago," writes Tracy Peters of Corinth, Mississippi. "Since then, I've made these lip-smacking wings for all different occasions."
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 4 dozen.
Number Of Ingredients 6
Steps:
- Cut the chicken wings into three sections; discard wing tip sections. In a gallon-size resealable plastic bag, combine the hot pepper sauce, butter and vinegar. Add chicken wings; seal bag and toss to coat evenly. Refrigerate for 4-8 hours. , Place chicken on racks in two greased 15x10x1-in. baking pans. Sprinkle with dressing mix and paprika. Bake, uncovered, at 350° for 40-50 minutes or until juices run clear.
Nutrition Facts : Calories 175 calories, Fat 13g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 286mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein.
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