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Crispy chicken wing dunked into copycat Wingstop ranch in a large dipping cup
Donny Enriquez

Copycat Wingstop Ranch

A thin, tangy, dippable ranch that matches the restaurant texture rather than the thick bottled kind. Mayonnaise, cold buttermilk, and a ranch seasoning mix, whisked in the right order so it never goes clumpy. Five minutes to make, one hour to chill, and better the next day.
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Prep Time 5 minutes
Cook Time 0 minutes
Chill Time 1 hour
Servings: 16
Course: Condiment, Dip, Sauce
Cuisine: American
Calories: 100
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup 240 g full-fat mayonnaise
  • 1 cup 240 ml cold buttermilk
  • 1 packet 1 oz, about 3 tablespoons dry ranch salad dressing and seasoning mix
  • 1/4 teaspoon coarsely ground black pepper
  • Scratch seasoning blend use instead of one packet:
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons dried dill
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried chives
  • 3/4 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon granulated sugar

Equipment

  • Medium mixing bowl or wide-mouth mason jar
  • Balloon whisk
  • Measuring cups and spoons
  • Immersion blender (optional)
  • Airtight jar or squeeze bottle

Method
 

  1. In a medium bowl, whisk the mayonnaise with the ranch seasoning mix and black pepper for about 30 seconds, until the mixture is a uniform thick paste with no dry pockets against the sides of the bowl.
  2. Add the cold buttermilk in three or four additions, whisking smooth after each before adding more. The finished dressing should be pourable with visible herb flecks throughout.
  3. Check the consistency: a spoonful should ribbon back into the bowl and settle within two or three seconds. Add buttermilk a tablespoon at a time to thin, or mayonnaise a tablespoon at a time to thicken. Err slightly thin, since it firms up overnight.
  4. Transfer to an airtight jar and refrigerate at least 1 hour, ideally 4, before serving. Stir before use.

Video

Notes

Keeps in an airtight jar in the fridge for roughly as long as the buttermilk you used — check that carton's date. Always use a clean utensil.
Do not freeze; buttermilk and mayonnaise both break on thawing.
No buttermilk? Whisk 1 tablespoon white vinegar or lemon juice into 1 cup whole milk and rest 10 minutes. Plain milk alone won't work.
For the no-packet, dairy-free, and lighter Greek yogurt versions, see the substitutions covered above.
Season to the written measurements and adjust only after chilling — it tastes under-seasoned when fresh and correct the next day.