The Recipe · No.885 · Extra-Thick Wing Shop Ranch

Extra-Thick Wing Shop Ranch, and where to source it

Build it on mayo and sour cream with only a splash of buttermilk. Bottled ranch is thin because it's mostly buttermilk; keep the dairy thick and it clings to a wing instead of dripping off it.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cooknone — chill 1 hour
Makesabout 1 1/2 cups
CuisineAmerican
Greedometer ●●●●● A fair little treat Level Easy
A reasonable little indulgence.
Cook it with
No-cook
Suits
VegetarianGluten-free
Contains  dairy · eggs
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
Straight Answers
Can you freeze Extra-Thick Wing Shop Ranch? — Not ideal

Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.

Can you make Extra-Thick Wing Shop Ranch ahead of time? — Yes

Yes — it keeps in the fridge for several days; stir or shake it before serving.

Is Extra-Thick Wing Shop Ranch gluten-free? — Yes

Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.

Is Extra-Thick Wing Shop Ranch vegan? — Vegetarian, not vegan

It’s vegetarian but not vegan as written — it has dairy and egg. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.

Part One
The Ingredients — and where to get them
Cook for 1 cups
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Mayonnaise
Half the base and the reason it's thick. Real, full-fat.
1/2 cuprecommended
Source it →
Sour cream
The other half — tang and body. A cultured, full-fat sour cream is best.
1/2 cuprecommended
Source it →
Buttermilk
Just a splash to loosen, not to thin it out. Add to the texture you want, to taste.
2–3 tbspto taste
Source it →
Fresh dill
Fresh, chopped fine — dried tastes like the bottle. A garden bunch is best.
1 tbsprecommended
Source it →
Garlic and onion powder
Recommended to start; the classic ranch backbone. Adjust both to taste.
1/2 tsp eachto taste
Local / market
One list, with a link to where to buy each one.
Part Two
The Method
  1. Whisk the baseWhisk the mayo and sour cream smooth, then whisk in buttermilk a splash at a time to your texture.
  2. SeasonStir in the dill, garlic and onion powder, a pinch of salt, and plenty of black pepper.
  3. ChillRest at least an hour so the dried aromatics bloom and the dill flavor spreads.
Part Three
The Toolkit

Mixing bowl · Balloon whisk

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