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Crispy chicken wings with homemade ranch dressing in a blue bowl.
Dr. J’s Kitchen

Crispy Chicken Wings with Homemade Ranch Dressing

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Crispy fried chicken wings with Dr. J’s sweet and smoky BBQ rub and homemade herb ranch dressing. Includes both seasoning and dressing recipes.
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Servings: 1 batch (12 wing pieces)
Ingredients Equipment Method Video Notes

Ingredients
  

  • 12 chicken drumettes or a mixture of drumettes and wingettes
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • kosher salt to taste; the rub also contains salt
  • ground black pepper to taste; the rub also contains pepper
  • avocado oil or neutral frying oil as needed for your fryer or Dutch oven
  • Dr. J’s Sweet BBQ Rub as needed to coat generously; recipe in notes, or use your favorite
  • Dr. J’s Ranch Dressing for serving; recipe in notes, or use your favorite

Equipment

  • Deep fryer or deep Dutch oven
  • Shallow mixing dish
  • Mixing bowls
  • Whisk
  • Slotted spoon or spider
  • Food thermometer

Method
 

  1. Prepare the sweet BBQ rub and homemade ranch dressing using the recipes in the notes. For the ranch, combine the 2 teaspoons vinegar with the 1/2 cup milk; gradually whisk this mixture into the dressing to reach your preferred consistency. Refrigerate the ranch until serving.
  2. Pat the wings dry with paper towels. Season generously with the sweet BBQ rub. Refrigerate for at least 1 hour or up to 24 hours before cooking.
  3. Heat frying oil to 360°F in a dedicated fryer according to its instructions. Alternatively, use a deep Dutch oven with 3–4 inches of oil only if there is ample headroom; do not fill it more than halfway.
  4. Combine the cornstarch and flour in a shallow mixing dish or pie plate. Coat each seasoned wing in the mixture, then shake off the excess.
  5. Carefully lower the wings into the hot oil using the fryer basket or a large slotted spoon or spider. Cook in batches as needed to avoid crowding.
  6. Fry for about 8–10 minutes; Dr. J finds 10 minutes works well in her fryer. Check that the thickest part of each wing reaches at least 165°F with a food thermometer, avoiding the bone. Continue cooking if needed. The sweet rub can make the crust deep brown; color alone does not tell you whether the chicken is done.
  7. Drain on paper towels and serve with the homemade ranch dressing.

Video

Notes

Yield: 12 wing pieces. The rub makes approximately 3/4 cup and the ranch approximately 2 cups; use as much as needed for serving.
Dr. J’s Sweet BBQ Rub
  • 1/4 cup dark brown sugar
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground mustard
  • 1/2 teaspoon ancho chili powder
Combine all rub ingredients in a bowl. Use a fork to break up the brown sugar clumps. Store unused rub that has not touched raw chicken in an airtight container in the pantry for up to one month.
Homemade Ranch Dressing
  • 3/4 cup mayonnaise (Dr. J likes Duke’s)
  • 3/4 cup sour cream
  • 1/2 cup milk
  • 2 teaspoons rice vinegar or white vinegar, added to the milk
  • 1/4 cup packed fresh flat-leaf Italian parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 3 leaves fresh basil, finely chopped
  • 1/2 teaspoon dried dill
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
Mix the 2 teaspoons vinegar into the 1/2 cup milk to make the soured milk mixture. In a large bowl, combine mayonnaise and sour cream. Add the chopped parsley, basil and chives, then the garlic, dill, salt and pepper. Whisk together. Gradually whisk in the milk mixture until the dressing reaches your preferred consistency. Keep refrigerated until serving. There is no additional vinegar.
Timing: Season the wings at least 1 hour or up to 24 hours ahead, keeping them refrigerated. Frying takes about 8–10 minutes per batch; preparation and heating the oil take additional time.
Salt and pepper: These appear without quantities in the wing ingredient list. The rub already contains both; additional amounts are to taste.

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