Extra Crispy Baked Chicken Wings with Homemade Ranch Dressing Recipe
Introduction
These extra crispy baked chicken wings are the perfect game-day snack or appetizer. Coated with a flavorful spice blend and baked until golden and crunchy, they deliver all the satisfaction of fried wings without the mess. Serve them with a creamy homemade ranch dressing for dipping.
Ingredients
- 2 pounds chicken wings
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon white pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 teaspoons fresh rosemary, minced
- 2 teaspoons baking powder
For the Homemade Ranch Dressing
- ⅓ cup Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon sour cream
- 3-4 tablespoons buttermilk
- 1 tablespoon fresh dill
- ¼ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh squeezed lemon juice
Instructions
- Step 1: Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Step 2: In a small bowl, combine salt, black pepper, white pepper, onion powder, garlic powder, smoked paprika, minced rosemary, and baking powder.
- Step 3: Pat the chicken wings dry with paper towels to remove excess moisture. Place them in a large mixing bowl and sprinkle the spice mixture over them. Toss to coat evenly.
- Step 4: Arrange the wings in a single layer on the prepared baking sheet.
- Step 5: Bake the wings for 1 hour at 425°F, flipping them every 20 minutes to ensure even crisping.
- Step 6: Increase the oven temperature to 450°F and continue baking the wings for an additional 5 minutes, flipping halfway through, until they are extra crispy and browned.
- Step 7: Remove the wings from the oven and let them cool for 5 minutes.
- Step 8: While the wings bake, whisk together all the ranch dressing ingredients starting with 3 tablespoons of buttermilk. Adjust the consistency by adding up to 1 additional tablespoon if needed. Refrigerate until serving.
- Step 9: Serve the crispy wings hot with the homemade ranch dressing and fresh celery and carrots on the side.
Tips & Variations
- For even crispier wings, make sure to dry them thoroughly before seasoning to remove all moisture.
- Swap fresh rosemary with 1 teaspoon dried thyme or oregano for a different herb flavor.
- Use baking soda instead of baking powder if you want a slightly different crisp texture, but baking powder works best for this recipe.
- Add a pinch of cayenne pepper to the spice mix for a spicy kick.
- If you don’t have buttermilk for the ranch, use regular milk mixed with 1 teaspoon lemon juice or vinegar as a substitute.
Storage
Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 400°F oven for about 10 minutes to retain crispiness. Keep ranch dressing refrigerated and use within 3-4 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken wings for this recipe?
Yes, but be sure to fully thaw and pat the wings very dry before seasoning to ensure they get crispy in the oven.
Is baking powder necessary for crispy wings?
Yes, baking powder helps dry out the skin and create a crisp crust, making it a key ingredient for achieving extra crispy baked wings.
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Extra Crispy Baked Chicken Wings with Homemade Ranch Dressing Recipe
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
These Extra Crispy Baked Chicken Wings are perfectly seasoned and baked to golden perfection, delivering a crunchy exterior without frying. Paired with a creamy homemade ranch dressing and fresh veggies, this recipe offers a healthier twist on the classic game-day favorite.
Ingredients
Scale
Wings
- 2 pounds chicken wings
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon white pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 teaspoons fresh rosemary, minced
- 2 teaspoons baking powder
Homemade Ranch Dressing
- ⅓ cup Greek yogurt
- ¼ cup mayonnaise
- 1 Tablespoon sour cream
- 3–4 Tablespoons buttermilk
- 1 Tablespoon fresh dill
- ¼ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 Tablespoon fresh squeezed lemon juice
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Seasoning Blend: In a small bowl, combine salt, black pepper, white pepper, onion powder, garlic powder, smoked paprika, minced rosemary, and baking powder. This seasoning mix will enhance flavor and help crisp the wings.
- Dry and Season Wings: Pat the chicken wings dry thoroughly with paper towels—dry wings ensure they crisp better. Place wings in a large mixing bowl, sprinkle the seasoning blend over them, and toss until they are evenly coated.
- Arrange Wings on Baking Sheet: Spread the seasoned wings out in a single layer on the prepared baking sheet, making sure they are not touching to promote even crisping.
- Bake at 425°F: Bake the wings for 1 hour, flipping every 20 minutes to ensure even cooking and browning on both sides.
- Increase Temperature and Crisp: Without removing the wings from the oven, increase the temperature to 450°F (232°C). Bake for an additional 5 minutes, flipping halfway through, to achieve extra crispiness and a golden-brown color.
- Rest Wings: Remove wings from the oven and let them cool for 5 minutes before serving to allow juices to redistribute.
- Prepare Ranch Dressing: While the wings bake, whisk or blend Greek yogurt, mayonnaise, sour cream, fresh dill, dried parsley, garlic powder, onion powder, salt, black pepper, and lemon juice starting with 3 tablespoons buttermilk. Adjust consistency with up to 1 additional tablespoon of buttermilk if too thick. Cover and refrigerate until ready to serve.
- Serve: Serve the extra crispy baked chicken wings with the homemade ranch dressing and fresh celery and carrot sticks for dipping.
Notes
- Drying the wings thoroughly is key to achieving extra crispiness.
- Baking powder helps create a crispy skin but be sure to use aluminum-free baking powder.
- Flipping the wings during baking promotes consistent browning.
- You can adjust seasoning to your preference, adding cayenne for heat if desired.
- Homemade ranch dressing can be made ahead and stored in the refrigerator up to 3 days.
- Serve wings with fresh celery and carrot sticks for a classic pairing.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: crispy baked chicken wings, baked chicken wings recipe, homemade ranch dressing, appetizer, game day snack
