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
