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Extra Crispy Baked Chicken Wings

baked chicken wings
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5 from 1 review

When I say these are crispy baked chicken wings, I mean it. You'd never know these weren't deep fried! Tossed in a flavorful dry rub, baked at a very high temperature until the exterior is crispy and the inside is tender with meat that falls of the bone. This recipe produces the crispiest chicken wings – who knew that you could bake chicken wings and get them this crispy?!

Ingredients

Units

Wings

  • 2 pounds chicken wings
  • 1 and 1/2 teaspoons 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

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 – it's important to dry them extremely well. 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, keeping the chicken wings in the oven, 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 for the dressing starting with 3 Tablespoons of buttermilk. Check the consistency – if it's too thick for your liking, add the additional 1 Tablespoon of buttermilk. Cover and place in the refrigerator until ready to use.
  6. Serve the wings with ranch dressing, celery and carrots.

Equipment

Notes

  1. Make Ahead & Freezing Instructions: You can marinate the chicken wings up to 3 days in advance and store in the refrigerator. Marinated chicken wings freeze well for for up to 3 months. The ranch can be made up to 1 week in advance.
  2. Chicken: This recipe calls for pre-cut chicken wings. You can use any cut of chicken such as drumsticks or thighs – if it's more than 2 pounds of chicken, you may need to double the recipe.
  3. Buttermilk: If you don't have buttermilk you can make your own by placing 4 Tablespoons of milk in a small bowl with 1 teaspoon lemon juice. Give it a stir and let sit for 5 minutes before using. You can also use milk in place of buttermilk.
  4. Greek Yogurt: Any fat % of Greek yogurt works, just make sure it's plain.
  5. Dill: If using dried dill, reduce the amount to 1 teaspoon.
  6. Rosemary: If using dried rosemary, reduce the amount to 1 teaspoon.