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
