Ranch Chicken Wings

These ranch chicken wings are incredibly flavorful, tangy, and easy to make. They are perfect for any Super Bowl party or as a weeknight main dish!

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people


For the Ranch Seasoning

  • 1/3 cup powdered coconut milk (may substitute powdered buttermilk)
  • 2 tablespoons dried parsley
  • 2 teaspoons dried dill
  • 2 teaspoons dried chives
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder (omit for low FODMAP)

For the Ranch Wings

  • 3 tablespoons ranch seasoning
  • 1/2 cup full-fat canned coconut milk
  • 1/2 cup avocado oil mayo
  • 2 tablespoons white vinegar
  • 2 tablespoons lemon juice (about 1 lemon)
  • 2 teaspoons sea salt
  • 3 pound chicken wings

For the Ranch Dressing

  • 2 tablespoons ranch seasoning
  • 1 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon white vinegar
  • 1/4 cup full-fat coconut milk (use to thin to desired consistency)


For the Ranch Seasoning

  1. Combine all ingredients for ranch seasoning in a small bowl. Set aside. 

For the Ranch Chicken Wings

  1. Whisk 3 tablespoons ranch seasoning, mayo, coconut milk, vinegar, lemon juice, and salt. Place chicken wings in a large bowl or ziploc bag and add the marinade. Let sit for 30 minutes-overnight. The longer it sits the more flavor it will have.

  2. Preheat oven to 400 F. 

  3. Place a wire rack on top of a rimmed baking sheet. Remove chicken wings from marinade, letting extra ranch drip off, and place on the wire rack. Sprinkle with additional salt. Place in the oven and bake for 50 minutes, until crisp.

For the Ranch Dressing

  1. Combine all ingredients for ranch dressing. Serve alongside wings and place the rest of the dressing in an airtight container in the refrigerator to keep for up to one week.