( This easy baked chicken wings recipe is compensated as part of the Hidden Valley Ranch #WhatsYourRanch #shop hosted by social shopper media #CollectiveBias. The stories views and opinions are that of my own. Confectionalism remains 100% transparent to our valued readers.)
If you haven’t heard, my industrial refrigerator has been put out to pasture. While I am still morning the loss of my beloved and giant fridge, I was pleased to discover a lovely custom panel french door refrigerator on Craigslist at an amazingly discounted price. It’s making itself comfortable and I am now able to get my kitchen acclimated to having fresh and wonderful ingredients again. I made a long overdue trip to Kroger to fill our awesome new appliance. I’m excited to be back in the kitchen and sharing with you my new discoveries.
We have many household staples that had to be replenished due to the tragic old refrigerator malfunction. One of which is Ranch Dressing. It can really add fun to a dish and it has a designated spot on or fridge door shelf. To my pleasant surprise, Hidden Valley has now introduced some new flavors to their creamy ranch varieties. Their Avocado, Cucumber, Sweet Chili, and Roasted Garlic flavors now grace the shelves at my local kroger and I couldn’t wait to whip up a new dish with one of these new flavors.
The Avocado ranch felt like the perfect addition to some crispy baked chicken wings. I chose a three step batter process to help adhere the Avocado Ranch dressing to the tender surface of each chicken piece. 
This recipe implements a buttermilk bath, a seasoned flour dredge, and then it’s finished with a drenching of Hidden Valley Avocado Ranch- which grips onto the flour leaving the perfect batter for baked and flavorful wings. Be sure to dry the wings thoroughly with paper towels before battering.
Step 1. Dip the dried wings, one at a time into the buttermilk (letting excess drip off).
Step 2. Move each wing immediately to the seasoned flour turning to coat well and shaking off excess flour.
Step 3. Once dredged in flour, immediately dip the wing into the avocado ranch, turning to coat well and then transfer onto a parchment lined baking sheet (Note- For super crispy wings, place a wire rack over your parchment lined baking sheet and place the battered wings directly onto the wire rack).
Just bake these little dudes according to directions in the full recipe I’ve provided below. These crispy and delicious wings are a fun twist that your spring and summer guests will love. Serve with celery and a side of Avocado ranch for those who like their wings extra slathered. Check out tons of other delicious Hidden Valley Ranch recipes HERE. Also find more ranch ideas on their Facebook, Pinterest, Twitter, and also some fun veggie videos on the official Youtube Page.
Comment below and let me know what’s your favorite way to enjoy ranch?
- 3 lbs chicken wings
- ½ cup buttermilk
- ¾ cup All-Purpose Flour
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 2 cups Hidden Valley Avocado Ranch Dressing
- Preheat your oven to 400 degrees F.
- Thoroughly pat dry each chicken wing using paper towels.
- After the surface of each wing has been patted dry, batter each wing individually- Batter Step A. drip in buttermilk letting excess drip off before moving to the flour. Batter Step B. Then dredge the buttermilk coated wing into the seasoned flour, turning to coat, and shaking off the excess. Batter Step C.Finally, dip the wing into the Avocado Ranch Dressing turning to coat well.
- Place each ranch battered wing onto a parchment lined baking sheet. Note: for crispier wings, place a non-stick wire rack onto the parchment lined baking sheet, and place the battered wings directly on the wire rack rather than on the baking sheet.
- Bake for 35-45 minutes, or until the internal temperature of the wings, read with a cooking thermometer, reaches 160 degrees F. (The wings will reach food safety standard temperature for chicken, or 165 degrees F., during the broiling phase)
- Turn your oven to Broil and broil for 3-5 minutes until crispy and browned.
- Serve Immediately.
Nicole
I'm Nicole. Ceo, Pastry Chef, and Photographer for Confectionalism.com. I'm a lover of sweets, art, and an avid puppy cuddler. I hope my recipes, kitchen tips, tricks, and culinary adventures inspire you to put your "Creativity to Plate!" You can read more about me and Confectionalism on the About Confectionalism link in the Menu bar to the far left of the site. Happy Cooking! Sincerely, Nicole
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