Description

When I say these are crispy baked chicken wings, I mean it! You’d never guess they weren’t deep fried. Tossed in a flavorful dry rub and baked at a high temperature, these wings come out with a perfectly crispy exterior and juicy, tender meat that falls right off the bone.

Ingredients

Wings:

2 pounds chicken wings
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon white pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
2 teaspoons fresh rosemary, minced
2 teaspoons baking powder

Homemade Ranch Dressing:

1/3 cup Greek yogurt
1/4 cup mayonnaise
1 Tablespoon sour cream
3-4 Tablespoons buttermilk
1 Tablespoon fresh dill
1/4 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon fresh squeezed lemon juice

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Instructions

1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Set aside.

2. Combine the salt, black pepper, white pepper, onion powder, garlic powder, smoked paprika, rosemary, and baking powder in a small bowl.

3. Pat the chicken wings dry with paper towels. Place the wings in a large mixing bowl. Sprinkle the spice mixture over the wings, tossing to evenly coat. Arrange the wings onto the prepared baking sheet.

4. Bake for 1 hour at 425°F, flipping every 20 minutes. Then, increase the temperature to 450°F and bake for an additional 5 minutes, flipping halfway through, until the wings are crispy and browned. Remove from the oven and let cool for 5 minutes.

5. While the wings bake, make the ranch dressing. Whisk or blend together the ingredients, starting with 3 tablespoons of buttermilk. Add more buttermilk as needed to reach desired consistency. Cover and refrigerate until ready to use.

6. Serve the wings with ranch dressing, celery, and carrots.

Notes

You can marinate the chicken wings up to 3 days in advance and refrigerate. Marinated wings also freeze well for up to 3 months. The ranch dressing can be made ahead and stored for up to a week. To make your own buttermilk, combine 4 tablespoons of milk with 1 teaspoon lemon juice and let sit for 5 minutes. If using dried dill or rosemary, reduce quantity to 1 teaspoon.