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crispy baked chicken wings in a bowl with dressing.
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5 from 45 votes

Extra Crispy Baked Chicken Wings

When I say these are crispy baked chicken wings, I mean it! You'd never guess they weren't deep fried. Tossed in a flavorful dry rub and baked at a high temperature, these wings come out with a perfectly crispy exterior and juicy, tender meat that falls right off the bone.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: American
Diet: Diabetic, Gluten Free, Low Calorie, Low Fat
Servings: 4 servings
Calories: 397kcal
Author: Christina

Ingredients

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 the oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
  • Combine the salt, black pepper, white pepper, onion powder, garlic powder, smoked paprika, rosemary and baking powder in a small bowl.
  • 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.
  • 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.
  • 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.
  • Serve the wings with ranch dressing, celery and carrots.

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.

Nutrition

Calories: 397kcal | Carbohydrates: 3g | Protein: 25g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 104mg | Sodium: 1137mg | Potassium: 263mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 2mg
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