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Oven-Baked Bacon-Ranch Chicken Wings


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Rate this recipe 4.2/5 (23 Votes)


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


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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