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Copycat Wingstop Ranch

Copycat Wingstop Ranch
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This ranch dressing replicates the tangy, creamy, herbaceous flavor of Wingstop’s signature sauce. It’s thick and luxurious, with a perfect balance of buttermilk tang, garlic, and dill, making it ideal for dipping chicken wings, veggies, or fries.

Ingredients

Scale
  • 1/2 cup (4 fl oz) high-quality mayonnaise (such as Hellmann’s or Duke’s)
  • 1/4 cup (2 fl oz) full-fat sour cream
  • 1/4 cup (2 fl oz) well-shaken buttermilk (preferably full-fat)
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt (such as Diamond Crystal; use half if using Morton’s)
  • 1/4 teaspoon freshly ground black pepper
  • Optional: 1/8 teaspoon MSG (such as Accent) for authentic flavor (omit if preferred)

Instructions

  1. In a medium bowl (preferably a 2-cup liquid measuring cup with a spout), combine 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk. Use a flexible rubber spatula to stir until the mixture is uniformly smooth and no streaks of sour cream remain. The buttermilk thins the mayo-sour cream base to a pourable yet thick consistency; if your buttermilk is extra-thick, whisk a bit more vigorously.
  2. Add 1 teaspoon dried parsley flakes, 1/2 teaspoon dried dill weed, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Stir the herbs and powders into the base until fully distributed. Dried herbs rehydrate as the dressing chills, releasing their flavor; do not skip the resting step later.
  3. Sprinkle 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper over the mixture. If using MSG, add it now. Stir again thoroughly. Taste a small amount — it should be slightly more seasoned than you want the final dip to be, as flavors will meld and mellow during refrigeration.
  4. Cover the bowl tightly with plastic wrap or transfer the dressing to an airtight container, such as a 16-ounce mason jar. Refrigerate for at least 1 hour, but ideally 2 to 4 hours. Chilling allows the dried herbs to fully rehydrate and the flavors to marry, resulting in a cohesive, authentic ranch taste.
  5. After chilling, stir the dressing well. If it has thickened more than desired (some mayonnaises set up firmer cold), whisk in 1 to 2 teaspoons of buttermilk or milk until you reach a pourable consistency. The final texture should be thick enough to coat the back of a spoon but still flow easily.
  6. Transfer to a serving bowl. For best presentation, garnish with a pinch of fresh parsley or a light dusting of paprika (optional). Serve as a dip for chicken wings, carrot sticks, celery, or french fries.
  7. Store any leftover ranch in an airtight container in the refrigerator for up to 1 week. The flavors will continue to develop; stir before each use. Do not freeze, as the emulsion will break upon thawing.

Notes

Storage: Keep refrigerated in an airtight container for up to 1 week. Stir before serving. Do not freeze. Reheating: Not applicable; serve cold. Make-ahead: Prepare up to 24 hours in advance for best flavor; the herbs need time to rehydrate. For a thinner dipping consistency, add buttermilk 1 teaspoon at a time until desired. For a thicker dip (like for a chip), reduce buttermilk to 3 tablespoons.

Nutrition

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Find it online: https://copycatkitchenco.com/copycat-wingstop-ranch/