Preheat oven to 350°F (175°C).

Spray a large cookie sheet with nonstick cooking spray.

In a blender, combine ranch dressing and green chilies.

Process until smooth to create dipping sauce.

Place the dipping sauce in a container and refrigerate while preparing the drumettes.

In a shallow dish, combine flour and taco seasoning mix.

Add oil to the flour mixture and stir until well combined.

Coat each chicken drumette with the flour mixture, ensuring even coverage, and use up all the flour mixture.

Place the coated drumettes in a single layer on the prepared cookie sheet.

Bake for 15 minutes, then turn the drumettes over.

Bake for an additional 17 minutes, or until cooked through and golden brown.

Serve the warm drumettes with the chilled green chili ranch dressing as a dipping sauce.