A Match Made in Heaven
Your fingers are covered in thick red sauce. You’ve even got some on your chin, but no one cares enough to point it out. It was the moment your mouth started burning from the heat of the three spicy wings you’ve devoured that you get a sense that something’s missing.
If that’s you, you can’t be human because everyone knows that hot wings and ranch dressing belong together. One is fresh and icy cool, while the other is spicy with a satisfying crunch. You just can’t have one without the other!
All Hail the King!
Crowned the king of salad dressings, this unassuming sauce has found its way to the table of just about every restaurant. It comes as no surprise that Americans have figured out the best way to consume this addictive dip – eat it with everything.
As a result, this buttermilk delight has become a staple for salads, fries, pizza, and of course – hot wings. Fast-food joints were quick to pick up on this and made sure to offer up their own versions of ranch to eager customers. However, it is clear that it takes more than just having any old ranch as an option to please the masses.
What Makes A Good Ranch?
A really good ranch dressing has an authentic ranch flavor that comes from the right herbs. It takes a carefully researched recipe to produce a ranch that has a flavorful substance without being overpowering. Additionally, the best ranch also has the perfect consistency that allows it to stick to your hot wings without creating a sloppy mess.
Although, it can be tricky to find this perfect ranch. Many restaurants have butchered the ranch dressing’s name by serving sorry excuses for this glorious dip. However, Wingstop does a pretty good job at doing it justice. In fact, the masses have even ranked Wingstop ranch as the best ranch of all.
Wingstop’s thick and creamy ranch is so good that people were reported to order them by the pound without buying any wings. Well, you don’t have to join the likes of those plebs because you’re about to learn how to make the best ranch ever with our Wingstop Ranch recipe.
Essentials: Acidity and Creaminess
But wait! To make a good ranch, you’re gonna first need some buttermilk. It brings the exact level of acidity and creaminess that you want in your Wingstop ranch. You can easily buy some off the shelves of your nearest grocery store or from any online store.
But if you’re like most people, you probably don’t have any in your pantry now. Fret not, making buttermilk is as easy as pie. Here’s a quick instruction on how to make yourself some buttermilk!
|Pour 1 cup of whole milk into a measuring cup
|Add 1 Tbsp of fresh lemon juice or white vinegar
|Let it sit for 10 minutes until you see curdling and a slightly thick consistency
Wingstop Ranch Recipe
|1 cup of Hellman’s Heavy Mayo
|½ cup sour cream
|¼ cup of buttermilk
|½ tsp dried parsley
|½ tsp dried dill
|Salt and pepper to taste
|1 tsp of onion powder
|1 tsp of garlic powder
|1 tsp of fresh lemon juice or white vinegar
|In a mixing bowl, whisk together the buttermilk, mayonnaise and sour cream until it has a smooth consistency. You should start with a small amount of buttermilk and gradually increase until the consistency is right.
|Add dill, parsley, garlic powder, onion powder, salt, and pepper in a separate small bowl. Whisk them until combined.
|Combine the ingredients in both bowls. Mix well.
|Add the lemon juice or white vinegar and mix well. Adjust taste according to own preference.
|If the dip is too runny, add more mayonnaise to thicken.
|Refrigerate for at least 3 hours before serving.
|Keep refrigerated and consume within 7 days.
Tangy, creamy and refreshing, your Wingstop Ranch dressing is now ready to drizzle on (or drench) every edible thing you have in your kitchen. But there’s no question that Wingstop ranch goes best with Wingstop hot chicken wings.
If you’re craving some of their wild spicy Mango Habanero wings right now, checkout Wingstop menu and prices. If you want more recipes of your favorite fast-food dips and dishes, be sure to check them out here on LokaEats!