Extra Crispy Baked Chicken Wings with Creamy Ranch Dipping Sauce Recipe
Introduction
These extra crispy baked chicken wings are a delicious alternative to deep-frying, offering a perfect balance of crunch and flavor. Coated with a savory spice mix and served alongside a creamy homemade ranch dressing, they make a fantastic appetizer or game day snack.
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
- 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. Line a large baking sheet with parchment paper and set aside.
- 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 thoroughly with paper towels. Place the wings in a large mixing bowl and sprinkle the spice mixture over them, tossing well to coat evenly. Arrange the wings in a single layer on the prepared baking sheet.
- Step 4: Bake the wings for 1 hour at 425°F, flipping every 20 minutes. After 1 hour, increase the oven 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 them cool for 5 minutes.
- Step 5: While the wings bake, prepare the ranch dressing. Whisk together Greek yogurt, mayonnaise, sour cream, 3 tablespoons buttermilk, fresh dill, dried parsley, garlic powder, onion powder, salt, black pepper, and lemon juice. Adjust the consistency by adding the remaining tablespoon of buttermilk if needed. Cover and refrigerate until ready to serve.
- Step 6: Serve the crispy wings with the ranch dressing, along with celery and carrot sticks for a classic pairing.
Tips & Variations
- For extra crispiness, make sure to dry the wings thoroughly before seasoning.
- You can swap fresh rosemary with dried oregano or thyme for a different herb flavor.
- Adjust the spices to suit your heat preference by adding a pinch of cayenne or chili powder.
- For a dairy-free ranch, substitute Greek yogurt, mayonnaise, and sour cream with plant-based alternatives.
Storage
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat them on a baking sheet in a 375°F oven for about 10 minutes to restore crispness. Keep the 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 thaw them completely and pat them very dry before seasoning to achieve the best crispiness.
Why is baking powder used in the seasoning mix?
Baking powder helps to dry out the skin and create a crispier texture when baked, mimicking the effect of frying.
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Extra Crispy Baked Chicken Wings with Creamy Ranch Dipping Sauce Recipe
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
Description
These Extra Crispy Baked Chicken Wings are perfectly seasoned and baked to golden, crunchy perfection using a baking powder coating method. The wings are baked at a high temperature, flipped frequently for even crispness, and served with a creamy homemade ranch dressing featuring Greek yogurt, mayonnaise, sour cream, fresh herbs, and a hint of lemon. A healthier alternative to fried wings, they deliver maximum flavor and crispy texture straight from the oven.
Ingredients
Scale
For the Chicken 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
For the 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
To Serve
- Celery sticks
- Carrot sticks
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. Set the baking sheet aside for later use.
- Mix the Spice and Baking Powder Coating: In a small bowl, combine 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 minced fresh rosemary, and 2 teaspoons baking powder. This mixture will season the wings and help achieve a crispy skin.
- Prepare the Wings: Pat the chicken wings dry with paper towels thoroughly. Removing moisture is critical for crispiness. Place the dried wings into a large mixing bowl. Sprinkle the spice and baking powder mixture over them, tossing well to evenly coat each wing.
- Bake the Wings: Arrange the coated wings in a single layer on the prepared baking sheet. Bake at 425°F for one hour, turning the wings every 20 minutes to promote even baking and browning. After one hour, increase the oven temperature to 450°F and bake for an additional 5 minutes, flipping halfway through. This final step intensifies crispness and browns the skin perfectly. Remove from the oven and let the wings rest for 5 minutes.
- Make the Ranch Dressing: While the wings bake, prepare the ranch dressing by whisking together ⅓ cup Greek yogurt, ¼ cup mayonnaise, 1 tablespoon sour cream, 3 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, and 1 tablespoon fresh lemon juice. If the dressing is too thick, add the remaining 1 tablespoon of buttermilk to reach desired consistency. Cover and refrigerate until ready to serve.
- Serve: Plate the crispy baked chicken wings alongside celery and carrot sticks. Serve with the homemade ranch dressing as a delicious dip. Enjoy your healthier, extra crispy wings fresh out of the oven.
Notes
- Dry the chicken wings thoroughly before applying the baking powder mixture to ensure maximum crispiness.
- Flipping the wings every 20 minutes during baking helps to cook them evenly and develop an all-around crispy skin.
- Using baking powder in the coating raises the pH of the skin, promoting browning and crisp texture without frying.
- Adjust the consistency of the ranch dressing by adding buttermilk gradually; it should be creamy but pourable.
- Serve immediately for best texture, as wings can lose crispiness if left to sit too long.
- For extra flavor, you can marinate the wings with spices briefly before coating with baking powder mixture.
- 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, oven baked wings, crispy wings without frying
