Extra Crispy Baked Chicken Wings
Ingredients
Chicken Wings
- 2 lb2 lb2 lb Chicken Wings
- 1.5 tsp1.5 tsp1.5 tsp Salt
- 1 tsp1 tsp1 tsp Black Pepper
- .25 tsp.25 tsp.25 tsp White Pepper
- .5 tsp.5 tsp.5 tsp Onion Powder
- .5 tsp.5 tsp.5 tsp Garlic Powder
- .5 tsp.5 tsp.5 tsp Smoked Paprika
- 2 tsp2 tsp2 tsp fresh Rosemary, minced
- 2 tsp2 tsp2 tsp Baking Powder
Homemade Ranch
- .333 cup.333 cup.333 cup Plain Greek Yogurt
- .25 cup.25 cup.25 cup Mayonnaise
- 1 Tbsp1 Tbsp1 Tbsp Sour Cream
- 3-4 Tbsp3-4 Tbsp3-4 Tbsp Buttermilk
- 1 Tbsp1 Tbsp1 Tbsp fresh Dill
- .25 tsp.25 tsp.25 tsp Dried Parsley
- .25 tsp.25 tsp.25 tsp Garlic Powder
- .25 tsp.25 tsp.25 tsp Onion Powder
- .25 tsp.25 tsp.25 tsp Salt
- .25 tsp.25 tsp.25 tsp Black Pepper
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice, fresh squeezed
Process
- 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 450u00b0F 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 u2013 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
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. 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. 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. Greek Yogurt: Any fat % of Greek yogurt works, just make sure it's plain. Dill: If using dried dill, reduce the amount to 1 teaspoon. Rosemary: If using dried rosemary, reduce the amount to 1 teaspoon.
Add a Note
My Notes:
About This Recipe
This is our estimate based on online research. | |
Calories: | 652 |
Fat: | 49 g |
Carbohydrates: | 4 g |
Protein: | 45 g |
Cholesterol: | 187 g |
Sodium: | 1532 mg |
Fiber: | 1 g |
Sugars: | 2 g |
Calculated for total recipe. |
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