I’m sure everyone’s, at the very least, heard of Wingstop at one point. If you haven’t, however, here’s a very quick background on what it is. It’s a popular restaurant from the United States, famous for its homemade chicken, the sides, as well as, you guessed it, the sauce that comes with the chicken. I’m sure for those who have been to Wingstop, you’ve gone for all three of those things.

With that being said, though, did you know there’s a way to enjoy that delicious sauce at the dinner table in your own home?

Yes, you heard me right!

You can enjoy the recipe at home, with the two very simple copycat recipe(s) I’m going to share with you today! This recipe is perfect if you want something to have on the salad you set aside for lunch at work, or if you want something to have with the chicken you’re making for your family dinner.

Now, without wasting any more time, let’s get this Wingstop Ranch Recipe started!

Easiest Wingstop Ranch Recipe

For this first recipe that I’m going to share with you, you will need to get out the following ingredients:

  • 1⅓ cup Hellman’s Heavy Mayo
  • 1⅓ cup Buttermilk
  • 1 pinch Salt
  • 2 packets Dry Hidden Valley Ranch


Now that you have all the ingredients set out, here are those very simple directions I mentioned:

  • Step 1: Get out a bowl. Pour all the ingredients into the bowl.
  • Step 2: Mix all of the ingredients together and thoroughly.
  • Step 3: Cover the bowl and place it in the refrigerator for up to an hour before you serve it.
  • Step 4: Serve and enjoy! Pour unused/leftover sauce into your bottle of choice.

Before we move on to the second recipe, there is a note I’d like to make with this recipe: you should use brand name mayonnaise and ranch, like Hidden Valley, Hellman’s, or Duke’s.

It goes without saying, though, that most of the people who have used this specific recipe say they prefer using Hellman’s brand for the mayonnaise.

The heavy variant (used in this recipe) has a better taste and a denser texture which holds up the dressing well and helps with its longevity.

A Different Version of Wingstop Ranch Recipe

Now on to the second recipe! While it certainly has more ingredients, it’s still a similar process to the first recipe:

  • ½ cup Sour cream
  • ½ cup Buttermilk or regular milk
  • ¾–1 tsp Dried dill weed
  • ½ tsp Dried chives
  • ¼ tsp Onion powder
  • ¼ tsp Fine sea salt
  • ⅛ tsp Finely cracked pepper
  • ½ tsp Dried parsley
  • ½ cup Mayonnaise
  • ½ cup Garlic powder
  • 1–3 tsp Freshly squeezed lemon juice


Now that all of those ingredients are set out, here are the directions:

  • Step 1: Grab a bowl and pour the mayo, sour cream, and milk into it. Stir the mixture until it becomes smooth.
  • Step 2: Once the mixture is whisked and smooth in texture, add in the spices and the remaining ingredients, and whisk until all the ingredients are thoroughly mixed.
  • Step 3: Once you’ve thoroughly mixed the other ingredients, add the lemon and whisk the mixture once more.
  • Step 4: When all of the ingredients have been mixed thoroughly, pour the mixture into your jar of choice and put it in the refrigerator until it’s time to serve it.
  • Step 5: Now serve and enjoy!

There are a few notes for this recipe as well: You can also substitute plain white vinegar for the lemon juice. It’s said that both work if you are looking to add a tangier taste to the ranch.

It’s also important to note that the amount of lemon juice should also be measured according to your liking. It is also crucial to note that the ranch made using this recipe will last in your refrigerator for up to a week.

Many Uses of Wingstop Ranch

There are so many uses for this awesome sauce! You could easily serve it as a sauce for the guests to have with their food at your next gathering. This is also perfect if you want a sauce to have with your family’s chicken dinner or even a different take on the ranch you typically have with lunch, as I mentioned at the beginning of the article!

This sauce is not only enjoyed with chicken, but it’s typically also enjoyed with a salad! This recipe is so easy that all you have to do is follow the two simple steps. Mix all of the ingredients and refrigerate!

With that being said, however, if you are to make the sauce for a gathering, or even for your family, make sure you do scale the sizes to suit what you’re using the ranch for. For example, you would use larger measurements if you were serving this sauce at a gathering.

Another example is if you were making it for your family. The measurements I already provided with the two recipes would probably need to be slightly bigger. If you were making this for, say, your lunch or for yourself in general, then you would scale down the measurements.

It’s the same with restaurants like Wingstop, having to scale their measurements bigger than what an average person would typically have so that they can accommodate all the customers who come in.


Speaking of Wingstop: an employee from the restaurant happened to share the measurements for the company’s recipe. They use a gallon of the mayo, a half-gallon of 3% milk, and 3 large packets of the Hidden Valley Ranch.

It sounds like a lot for someone just wanting a simple recipe. However, I did just mention they use the bigger sizes to accommodate the fact that they have a lot of customers who come into their locations.

An emphasis on my earlier point about this being a very quick recipe: both recipes take about 5 minutes to prepare. The only thing that takes time in this recipe is the refrigeration process. It would help if you wanted to make the ranch real quick before you left for work one day to use it the next day with your lunch!

Now that you know the Wingstop Ranch Recipe, you can spare yourself the time, and the money, and easily make it at home! Like I mention throughout the article, all you have to do is to mix the ingredients and refrigerate!

I also hope that you and your guests will also enjoy it! I conclude with the hope that, if you’re serving the sauce with your family dinner, your family enjoys it as well!


Peter's path through the culinary world has taken a number of unexpected turns. After starting out as a waiter at the age of 16, he was inspired to go to culinary school and learn the tricks of the trade. As he delved deeper, however, his career took a sudden turn when a family friend needed someone to help manage his business. Peter now scratches his culinary itch on the internet by blogging, sharing recipes, and socializing with food enthusiasts worldwide.

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