Extra Crispy Baked Chicken Wings (Edit recipe)

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?!

10 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

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.

by Christina

View original recipe

Serves: 4-6

Ingredients

Chicken Wings

2 lb Chicken Wings
1.5 tsp Salt
1 tsp Black Pepper
.25 tsp White Pepper
.5 tsp Onion Powder
.5 tsp Garlic Powder
.5 tsp Smoked Paprika
2 tsp fresh Rosemary, minced
2 tsp Baking Powder

Homemade Ranch

.333 cup Plain Greek Yogurt
.25 cup Mayonnaise
1 Tbsp Sour Cream
3-4 Tbsp Buttermilk
1 Tbsp fresh Dill
.25 tsp Dried Parsley
.25 tsp Garlic Powder
.25 tsp Onion Powder
.25 tsp Salt
.25 tsp Black Pepper
1 Tbsp Lemon Juice, fresh squeezed

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.