Wingstop ranch recipe American dressing

Wingstop Ranch Recipe: American Dressing

Last Updated on June 13, 2023

Looking for the best wingstop ranch recipe? Look no further! If you’re a fan of Wingstop’s delicious wings, you’re probably familiar with their tangy, creamy ranch dressing. This American dressing is the perfect complement to the spicy, crispy wings and is a favorite of many Wingstop fans.

If you want to recreate the Wingstop ranch dressing at home, you’re in luck! In this post, we’ll share a Wingstop ranch recipe that you can easily make in your own kitchen. Plus, we’ll provide tips on how to optimize this post for the search term “Wingstop ranch recipe.”

Table of Contents

Ingredients

To make Wingstop ranch dressing, you’ll need the following ingredients:

  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1 tablespoon dried parsley
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a medium bowl, whisk together the mayonnaise, buttermilk, and sour cream until smooth.
  2. Add the dried parsley, dried dill weed, garlic powder, onion powder, salt, and black pepper to the bowl.
  3. Stir the ingredients together until well combined. If the dressing is too thick, you can add a little more buttermilk to thin it out.
  4. Cover the bowl with plastic wrap and refrigerate the dressing for at least an hour before serving.

Conclusion

With this Wingstop ranch recipe, you can enjoy the delicious taste of Wingstop’s creamy, tangy ranch dressing from the comfort of your own home. Just be sure to follow the tips we’ve provided to optimize your post for the search term “Wingstop ranch recipe.” Happy cooking!

About Ashley Franzen

Ashley N. Franzen, MFA, is a freelance writer and editor from San Diego, California. She writes on topics around travel, insurance, tech, sustainability, lifestyle, food, and craft beer. She has lived in six countries on three continents, and continues to travel and learn languages in her free time. She is an editor at Travel for Food and writes for US News & World Report. Her writing has been published by The Verge, The Local: Switzerland, and University of Copenhagen, among others. She currently lives in Zug, Switzerland.

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