Ingredients
Scale
- 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:
- â…“ 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 lemon juice
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- In a small bowl, combine salt, black pepper, white pepper, onion powder, garlic powder, smoked paprika, rosemary, and baking powder.
- Pat chicken wings dry and toss in spice mixture to coat. Arrange on prepared baking sheet.
- Bake for 1 hour at 425°F, flipping every 20 minutes. Increase oven to 450°F and bake an additional 5 minutes, flipping halfway, until wings are crispy.
- While wings bake, whisk together ranch dressing ingredients starting with 3 Tablespoons buttermilk. Adjust consistency with remaining 1 Tablespoon buttermilk. Refrigerate until ready.
- Serve wings with ranch dressing, celery, and carrots.
Notes
- Make Ahead: Wings can be marinated up to 3 days in advance. Freeze marinated wings up to 3 months.
- Chicken Cuts: Pre-cut wings recommended. Drumsticks or thighs may be used, adjust quantities accordingly.
- Buttermilk Substitute: Use milk with 1 tsp lemon juice per 4 Tbsp milk if needed.
- Greek Yogurt: Any fat percentage works; plain preferred.
- Dill: Reduce to 1 tsp if using dried.
- Rosemary: Reduce to 1 tsp if using dried.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Category: Snack, Appetizer, Main Course
- Method: Baking
- Cuisine: American