You can sit down and eat pretzel bites out of the bag and think, “Hey, these are pretty good”. Or with just a few more ingredients, you can sit down with a bowl of these Ranch sourdough pretzel bites and know that you’ve just had something truly incredible. Each bite has a hint of butter. A hint of herby Ranch dressing, and a really awesome citrusy pepper flavor that’s just barely there, but oh does it make a difference.
I often make appetizers like these Ranch sourdough pretzel bites using just oil, or melted butter. I recently came across the idea of using popcorn oil, which of course combines both oil and butter. The flavor is more fantastic, and it doesn’t get any easier than just measuring the oil out of a bottle. I’ll definitely make all my snacks this way from here on.
I couldn’t find my lemon pepper seasoning (I am reminded that someday, maybe, I’ll arrange the spices in my pantry in alphabetical or at least some sensible order). I substituted lime pepper seasoning I have to say it was fantastic. The citrus flavor in either case isn’t going to scream out at it, it just adds that special something.
Also check out my balsamic, pizza,and spicy garlic Ranch and Buffalo Ranch sourdough pretzel bites! They are all out of this world good too!
Ranch Sourdough Pretzel Bites
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 pound
- 1 16 ounce bag pretzel bites
- 1/2 cup Orville Redenbacher popcorn oil
- 1 1/2 tablespoons Ranch dressing mix half of a packet
- 1/2 tablespoon lemon pepper seasoning lime pepper is also fantastic!
- 1 teaspoon garlic powder
- 1 teaspoon dried dill weed
Preheat your oven to 200 F.
Place pretzel bites in large bowl.
In a small bowl whisk together the oil, Ranch dressing mix, lemon pepper, garlic powder and dill weed.
Pour the oil mixture over the pretzels and toss to coat well.
Pour pretzels bites out onto a large baking pan and spread out evenly.
Bake for 1 hour, tossing every 20 minutes.
Let cool slightly before serving.
We’ve been enjoying a week of grilling marinated chicken breasts, sliced thin, served on top of fresh greens with homemade salad dressings, like this herby Ranch dressing. I also mix up the salad toppings to keep things new and exciting. In no time we have a great salad for dinner.
This dressing has the flavors of a traditional Ranch, with an extra herb kick. Fresh herbs make it the best, but you can substitute dried, like I did. Just make sure you crumble the dried herbs first. You don’t want to bite into a big ole chunk of oregano, ya know!
Also try my dill ranch dressing and my amped-up Thai sweet chili dressing.
Herby Ranch Dressing
Prep Time 1 hour
Total Time 1 hour
Servings 2 cups
- 1 cup mayonnaise
- 1/2 cup plus more, buttermilk
- 1/2 cup sour cream
- 3 teaspoons white vinegar
- 2 teaspoons Worcestershire sauce
- Kosher salt and freshly ground pepper
If using fresh herbs
- 1/4 cup fresh basil leaves chopped
- 1/4 cup Italian flat-leaf parsley leaves chopped
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh oregano
If using dried herbs
- 1 tablespoon dried basil crumbled
- 1/2 tablespoon dried chives
- 1/2 tablespoon dried oregano crumbled
Combine all ingredients, adding salt and pepper to taste.
Refrigerate for at least an hour before serving.
Add more buttermilk if the dressing is too thick.
I usually cook wings on my Char-Broil Big Easy or on my charcoal grill using the Vortex. I have to admit, I was pretty pessimistic about the idea of cooking wings in a slow cooker. Would I like the texture? Would they taste as great as wings off the grill?
One thing’s for sure, making Buffalo Ranch wings in a slow cooker really couldn’t get any easier. It was the perfect recipe for my working-from-home lunch. Toss everything in first thing in the morning and at lunch, enjoy some wings!
So how were they? Well, mighty tasty for starters. In fact, I loved the flavor. Big time. Texture-wise, they got barely crispy but the meat was oh-so-tender and juicy. For truly crispy skin you’ll have to leave them under the broiler for a good bit of time, but keep an eye on them. I found the skin to be melt-in-my-mouth tender and I didn’t actually miss not having super-crunchy wings. In fact, it was a nice change. I loved them!
Although not traditional Buffalo wings to a purist, I still enjoyed these slow cooker Buffalo Ranch wings more than I actually thought I would. No mess, no fuss and very tasty. Certainly much easier than firing up a grill or even deep fryer to make a batch of the wings you normally expect.
Meijer makes a fantastic Buffalo wild sauce that is great for this recipe. My BBQ Ranch wings are also absolutely yummy!
Slow Cooker Buffalo Ranch Wings
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 servings
- 2 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
- 1 cup your favorite Buffalo wing sauce
- 1 packet Ranch dressing mix about 3 tablespoons of homemade
- Kosher salt and freshly ground black pepper to taste
- Ranch dressing for serving
Place the wings into the bottom of your slow cooker.
Combine the wing sauce, Ranch dressing mix and salt and pepper and pour over the wings.
Cover and cook on high for 2 1/2 hours - 3 hours until the meat is starting to pull back from the bones.
Carefully transfer the wings to a baking sheet lined with foil and sprayed with non-stick spray. Place under the broiler and broil until just starting to crisp.
Let cool slightly then serve with Ranch dressing for dipping.