Ranch dressing was first created by Steve Henson in the early 1950s while working in the remote Alaskan bush. In 1954 he and his wife Gayle opened Hidden Valley Ranch in Santa Barbara, California and served it regularly to guests. It was very popular, and they sold packages for guests to take home. Demand grew, and they eventually created Hidden Valley Food Products and produced ranch dressings and dips in large volume that were sold, first in the Southwest U.S. and eventually nationwide. Since then, ranch mixes have become a popular ingredient to flavor salads, vegetables, and chicken dishes.
Mix ranch rub ingredients. Pat wings as dry as possible. Then season generously with the ranch rub. Refrigerate uncovered for 4 to 24 hours. (24 hours is ideal.)
2Prepare grill for Indirect Heat with a drip pan in the middle (add water to the pan).
3Place chicken wings on grill, and grill for 30 to 40 minutes, or until done. Remove from the grill and let rest 5 minutes before serving.
4To Bake in Oven (and serve as cold appetizer):
Mix ranch rub ingredients. Add 1 tablespoon flour to rub mix, and blend well. Pat wings as dry as possible. Then season generously with the ranch rub. Refrigerate uncovered for 4 to 24 hours. (24 hours is ideal.)
5Preheat oven to 350F° (when ready to bake).
Tap off and remove any excess rub before baking. Bake on a wire rack above a baking sheet for 30 to 40 minutes and internal temperature reaches 170F°. Remove wings from the oven and cool before serving.
(NOTE: It's primarily intended as a cooled appetizer, but it also makes an excellent main dish if served hot off the grill or right from the oven.)