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Bacon-Ranch Chicken Wings


"Sure, you could order wings, but will they be great or just…eh? We perfected this homemade recipe—and baked them, so they're easy to make at home." -David's Note Tip: You might find the ranch flavor on the wings (without the sauce) is strong enough. without the sauce. If so, don't coat the wings before serving. Only offer the sauce on the side as a condiment.

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Rate this recipe 4.5/5 (11 Votes)


  • Sauce:
  • 1 (8-oz) container sour cream
  • 1 (8-oz) jar mayonnaise
  • 1 (1-oz) package ranch seasoning and salad dressing mix
  • 1/2 tsp ground black pepper
  • 4 Tbsp real bacon bits
  • 1 stalk celery, finely chopped
  • Wings:
  • 24 chicken wings
  • 1 tsp ground black pepper
  • 1 tsp celery salt
  • 1 (1-oz) package ranch seasoning and salad dressing mix


Servings 4
Adapted from


Step 1

To prepare the sauce, place all the ingredients listed above into a small bowl and mix until well incorporated. Cover with plastic wrap and refrigerate for 8 hours, or overnight.

To prepare the wings, place the wings, pepper, celery salt, and ranch seasoning in a large plastic bag. Close the bag and shake it really well until all the wings are evenly coated. Refrigerate and marinate overnight, or at least 8 hours.

Place the oven rack in the middle and preheat to 400°F. Line a baking sheet with aluminum foil and lightly grease with oil spray. Remove the wings from the plastic bag and place them on the prepared baking sheet in a single layer. Bake until cooked through, and the skin is crispy, 40–45 minutes. Let them rest 3–4 minutes.

Place the wings into a large bowl and add half the sauce. Toss until evenly coated. Serve with the remaining sauce on the side for dipping.

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