These cool ranch chicken wings combine delicious greek yogurt ranch dip with a crispy panko crust. They are savory, crispy and totally delicious!
Cool ranch is one of those flavors I’m all about. I think growing up in the midwest I was forced to love the powers of ranch dressing. I’m not going to lie – sometimes it’s just too gloopy for my taste but sometimes it’s just right. In high school I would watch people slather their pizza with ranch I would about gag at the sight. Listen, you want to dip fried mushrooms in ranch? I’m cool. Fried cauliflower? Yes please! Pizza? Barf.
I mean I like using ranch sparingly on salad but my heart really sings for a nice fried veggie mixed dipped in ranch. That’s why when Sabra came out with their new Ranch Greek yogurt dip I wanted to make something extra crunchy to do the dipping.
Since I no longer live in Ohio and New Yorkers aren’t all about the “FRY EVERYTHING” attitude I made these crispy crunchy wings in the oven. You get all that crunchy fried flavor without all the crispy fried fried-ness. That’s makes sense right?
To start my wings off I used full size chicken wings. I do love drummettes but I think you really get more bang for your buck when you use the full wing. Not only are they $1 dollar cheaper per pound they tend to stay more juicy and don’t dry out as easy. Plus they are kinda cute in a weird raw meat kind of way. Well, if raw meat could actually be cute.
To make the wings all you do is dip the wings into a bowl of Sabra Greek yogurt dip ranch and then press them into ranch spiced panko crumbs. Then I baked them till super crispy, drizzled with even more ranch (but lets face it dipping into ranch is even better!) and devoured!
Cool Ranch Chicken Wings
These cool ranch chicken wings combine delicious greek yogurt ranch dip with a crispy panko crust. They are savory, crispy and totally delicious!
Yield: 6 chicken wings
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Ingredients:
- 1-1/2 cup panko bread crumbs
- 2 teaspoons dried parsley leaves
- 2 teaspoons dried dill weed
- 1 teaspoon dried minced onion
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- Kosher salt, to taste
- 6 chicken wings
- 5 ounces Sabra Greek yogurt dip (more for dipping)
Directions:
Preheat oven to 400 degrees and line a rimmed baking sheet with a silpat liner and a metal rack.
In a shallow dish add panko bread crumbs, parsley, dill, minced onion, garlic, black pepper and kosher salt. Mix together and set aside.
Lay out chicken wings and dip into ranch dressing to just coat the chicken.
Crust dipped chicken into the panko crumbs and coat both sides evenly. Place crusted chicken onto the prepared baking dish and continue until all the chicken has been crusted. When you're finished place in the oven.
Bake for about 30 minutes, flip, and bake for another 30 minutes until the chicken is fully cooked. You will know the chicken is ready when the end of the chicken wing can easily bend and would almost come apart. If they are not done baking or not crispy brown let back for a little longer until fully cooked. If the ends of your wings start to brown too much wrap them in foil so they don't burn.
Serve hot with extra ranch for dipping.
Disclosure: This post is sponsored by Sabra. As always all thoughts and nonsensical ramblings are 100% my own.