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Fried Chicken Wings with Creamy Ranch Dip
Fried Chicken Wings with Creamy Ranch Dip is the ultimate party appetizer. Plump chicken wings are marinated in buttermilk, then double-dipped in batter and fried to crispy perfection. Serve these wings with a thick and creamy ranch dip.
Ingredients
3 pounds fresh chicken wings
1 cup buttermilk
2 whole eggs
2 1/2 cups all-purpose flour
3 tablespoons corn starch
1 teaspoon table salt
2 teaspoons celery salt
2 teaspoons white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry thyme
1/2 teaspoon dry basil
1/2 teaspoon dry oregano
2 teaspoons dry mustard
2 teaspoons paprika
Canola or vegetable oil, for frying
Dip
1 cup sour cream
1/4 cup mayonnaise
2 tablespoons dry ranch seasoning & dressing mix
1 teaspoon mild hot sauce (*this ingredient can be adjusted per your heat tolerance)
Instructions
- Separate the wingette from the drumette by holding the drum part with the end facing straight up like the letter V. Then run a sharp knife straight down through the joint. Don’t turn or tip the knife or the wing, just a straight down cut through to the bottom of the V. Once separated, nip off the wing tip and freeze for soup.
- Beat buttermilk with the eggs in a large bowl and add the chicken pieces, tossing to coat. Let sit for 30 minutes and up to six hours in this mixture. If longer than 30 minutes, place in the refrigerator.
- Mix dry ingredients in a large bowl.
- Remove chicken one piece at a time from the wet bowl, shake excess then toss in the flour mixture. Shake excess and repeat with wet then dry for double breading. Lay out on a sheet tray and let sit for 30 minutes at room temperature.
- While the breaded chicken sits, add oil to the pan and get the tray ready with the rack and lay out spider and tongs. Also, while chicken sits, make the dip and set that aside in the refrigerator.
- When ready to fry, heat oven to 200 degrees F. Bring oil slowly to 325 degrees F using a candy thermometer.
- Once oil has reached 325 degrees F, add 5-7 pieces, depending on the size of your pan. The temperature will drop but avoid cranking the heat up too high. Instead let the chicken cook at that lower temperature for the entire cooking time. Try to keep the flame adjusted so the temperature hovers around 300 degrees F. Avoid getting the oil hotter. The chicken will get too dark or burn before the center is cooked. Low and slow is the key to perfect pieces.
- When the chicken pieces start to float, they are close to done. Our plump wingettes cooked in seven minutes and the drumettes cooked in eight minutes. Use a strainer or tongs or both to remove to the pan with the rack and place that pan in the oven to keep the first batch warm.
- Turn flame up a bit until the oil recovers to 325 degrees F again. Use a small sieve to strain out any sediment or foam.
- Fry the next batch, repeating the steps above and continue until all the chicken has been cooked. We used a large heavy wok and we were able to cook all of our pieces in three batches. If you have a smaller pan, fry in four batches.
- Once the last piece is done, combine with the previous pieces and serve with the ranch dip.
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Notes
*Feel free to adjust the amount of hot sauce used in the dip. We like Cholula because it is mild. But what you use and how much is totally up to you.
