Extra Crispy Baked Chicken Wings

There’s something irresistible about crispy chicken wings—the crackling exterior, the tender meat that falls off the bone, and the flavor that hits every craving at once. But let’s face it: deep-frying wings can be messy, time-consuming, and a bit intimidating for home cooks. That’s why this recipe for Extra Crispy Baked Chicken Wings is a total game-changer.

Baked at a high temperature and coated in a bold, savory dry rub, these wings come out perfectly crispy without any frying. Tossed with a flavorful blend of spices, minced rosemary, and a touch of baking powder, the chicken wings develop a golden-brown crust while staying juicy on the inside. Paired with a creamy, homemade ranch dressing and crisp celery or carrot sticks, they’re everything you love about wings—without the deep fryer.

Whether you’re hosting a game-day gathering, a casual weeknight dinner, or just craving a snack that satisfies, these baked wings are guaranteed to impress.

Why You’ll Love These Extra Crispy Baked Chicken Wings

• Oven-baked perfection: Crispy wings without the mess or calories of deep-frying.
• Flavorful dry rub: A combination of spices, smoked paprika, and fresh rosemary adds layers of savory flavor.
• Tender and juicy: The secret is drying the wings thoroughly and baking at a high temperature for a perfect crust.
• Homemade ranch dressing: Creamy, tangy, and completely customizable.
• Make-ahead friendly: Wings can be marinated up to 3 days in advance or frozen for up to 3 months.
• Versatile chicken cuts: Works with wings, drumsticks, or thighs with minor adjustments.

Ingredients Breakdown

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 (substitute 1 teaspoon dried rosemary if needed)
• 2 teaspoons baking powder

Homemade Ranch Dressing

• ⅓ cup Greek yogurt (any fat %)
• ¼ cup mayonnaise
• 1 tablespoon sour cream
• 3–4 tablespoons buttermilk
• 1 tablespoon fresh dill (reduce to 1 teaspoon if using dried)
• ¼ teaspoon dried parsley
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon fresh lemon juice

Optional for Serving

• Celery sticks
• Carrot sticks

Tools & Equipment Needed

• Large mixing bowl
• Small mixing bowl for ranch
• Whisk or small blender for dressing
• Baking sheet lined with parchment paper
• Oven preheated to 425°F–450°F
• Paper towels for drying wings
• Tongs for flipping wings

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper. This ensures the wings bake evenly and prevents sticking.

2. Prepare the Dry Rub

In a small bowl, combine:

• Salt
• Black pepper
• White pepper
• Onion powder
• Garlic powder
• Smoked paprika
• Minced rosemary
• Baking powder

Mix until well combined. This mixture is the key to crisp, golden wings.

3. Dry the Chicken Wings

Pat the wings dry thoroughly using paper towels. This is critical—moisture is the enemy of crispiness. The drier the wings, the crunchier they’ll get in the oven.

4. Coat the Wings

Place the wings in a large mixing bowl. Sprinkle the dry rub over the wings and toss until every wing is evenly coated. Arrange the wings in a single layer on the prepared baking sheet.

5. Bake the Wings

• Bake at 425°F for 1 hour, flipping every 20 minutes to ensure even cooking.
• After 1 hour, increase the oven temperature to 450°F and bake for an additional 5 minutes, flipping halfway through. This final high-heat step guarantees extra crispiness.

6. Make the Ranch Dressing

While the wings bake, prepare the homemade ranch:

1. In a small bowl, whisk together Greek yogurt, mayonnaise, and sour cream.
2. Add 3 tablespoons buttermilk to start, then check consistency. Add the extra tablespoon if needed.
3. Stir in dill, parsley, garlic powder, onion powder, salt, black pepper, and lemon juice.
4. Cover and refrigerate until ready to serve.

7. Serve

Remove wings from the oven and let them rest for 5 minutes. Serve with homemade ranch, celery sticks, and carrot sticks for the perfect snack or meal.

Tips & Variations

• Make-ahead wings: Marinate wings up to 3 days ahead in the fridge for deeper flavor.
• Freezing: Raw wings freeze well for up to 3 months. Defrost in the fridge before baking.
• Chicken alternatives: Drumsticks or thighs can be used, adjusting cooking time if using more than 2 pounds.
• Buttermilk substitute: Mix 4 tablespoons milk with 1 teaspoon lemon juice and let sit for 5 minutes.
• Herb variations: Add thyme, oregano, or smoked paprika for a flavor twist.
• Spicy kick: Toss baked wings in hot sauce or cayenne pepper after baking for a fiery option.

Flavor Profile & Pairings

These wings are crispy, savory, and aromatic with a subtle smokiness from paprika and a fresh herbal note from rosemary. The homemade ranch dressing provides a cool, tangy contrast that complements the warmth of the wings.

Serving suggestions:

• Celery and carrot sticks for crunch
• Sweet potato fries or roasted potatoes
• Simple side salad for balance

Nutritional Overview

Per serving (4 wings + ranch):

• Calories: 397 kcal
• Protein: 25 g
• Fat: 31 g
• Saturated Fat: 8 g
• Carbohydrates: 3 g
• Fiber: 0.4 g
• Sugar: 1 g
• Sodium: 1137 mg
• Cholesterol: 104 mg
• Potassium: 263 mg

Dietary notes:

• Gluten-free if flour and baking powder are verified GF
• High protein, low carbohydrate
• Customizable fat content depending on Greek yogurt and mayonnaise

Make-Ahead & Meal Prep Tips

• Marinate wings: Coat in dry rub and refrigerate up to 3 days before baking.
• Ranch dressing: Prepare up to 1 week in advance for easy serving.
• Freezing: Freeze raw, seasoned wings for up to 3 months. Thaw before baking.
• Batch cooking: Double the recipe for parties or freezer meals.

FAQs

1. Can I use frozen wings?
Yes, but thaw completely before baking for best crispiness.

2. Can I use skinless wings?
Skin-on wings produce the best crisp, but skinless wings will still be flavorful, though slightly less crunchy.

3. Can I air-fry these wings instead of baking?
Absolutely! Air-fry at 400°F for 25–30 minutes, flipping halfway, for crispy results.

4. How do I ensure extra crispiness?

• Dry wings thoroughly
• Use baking powder in the rub
• Bake at high heat, finishing at 450°F

5. Can I make a different dipping sauce?
Yes! Blue cheese, garlic aioli, or spicy sriracha mayo all pair wonderfully.

Cooking Timeline (At a Glance)

Step	Time	Description
Prep	10 min	Dry wings, mix spices
Coat Wings	5 min	Toss wings with rub
Bake	1 hr	425°F, flip every 20 min
Crisp Finish	5 min	450°F, flip halfway
Make Dressing	5–10 min	Whisk together ingredients
Serve	5 min	Rest wings, plate, and garnish

Serving Suggestions

• Serve wings with fresh celery and carrot sticks.
• Drizzle or serve ranch on the side.
• Pair with oven-baked fries or a side salad for a complete meal.
• Sprinkle extra rosemary or parsley for garnish.

Recipe Variations

1. Buffalo Baked Wings: Toss baked wings in hot sauce before serving.
2. Garlic Parmesan Wings: Add garlic powder and freshly grated Parmesan after baking.
3. Smoky BBQ Wings: Brush wings with your favorite BBQ sauce in the last 5 minutes of baking.
4. Asian-Inspired Wings: Toss with soy sauce, sesame oil, and a sprinkle of sesame seeds.

Ingredient Spotlight

Baking Powder: Key ingredient for creating an ultra-crispy crust on baked wings. Reacts with moisture and heat to lift the skin.

Smoked Paprika: Adds a subtle smokiness and depth without overpowering the chicken’s natural flavor.

Greek Yogurt in Ranch: Provides creaminess and tang while keeping the dressing lighter and healthier than full mayo-based versions.

Pro Cooking Tips

• Pat wings completely dry before seasoning.
• Flip wings regularly for even browning.
• Adjust oven temperature for your specific oven; some may require 5–10 extra minutes for peak crispiness.
• Whisk ranch well or blend in a mini blender for smooth consistency.

Storage & Freezing Guide

• Refrigeration: Cooked wings store for up to 4 days in airtight containers.
• Freezing: Freeze raw seasoned wings up to 3 months; thaw before baking.
• Ranch Dressing: Store in fridge for up to 1 week.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount	Notes
Calories	397 kcal	Crispy, flavorful wings
Protein	25 g	Lean chicken protein
Fat	31 g	Saturated fat 8 g
Carbs	3 g	Minimal, from seasoning
Fiber	0.4 g	From herbs and seasoning
Sodium	1137 mg	From rub and dressing

Expanded Conclusion

These Extra Crispy Baked Chicken Wings are the ultimate home-cooked wings—crispy, juicy, and bursting with flavor. With a savory dry rub, high-temperature baking, and a creamy homemade ranch dressing, this recipe proves you don’t need a deep fryer to enjoy perfect wings.

Perfect for weeknights, parties, or game day, these wings are easy to prep, make ahead, and freeze for later. Serve them hot, pair them with crisp celery or carrots, and watch them disappear in minutes. With tips, variations, and storage instructions included, this recipe will quickly become your go-to for crispy, juicy baked wings every time.

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