Description
Enjoy perfectly crispy baked ranch chicken wings, ideal for game day or any casual gathering. These wings are seasoned with a flavorful ranch mix and baked to golden, crispy perfection using baking powder for extra crunch without frying.
Ingredients
Scale
Chicken Wings
- 2 pounds chicken wings, separated into drumettes and flats
Seasoning
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper (adjust to taste)
- 2 tablespoons olive oil
- 1 package ranch seasoning mix
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place a wire rack on top of the baking sheet to allow for air circulation under the wings, which helps them cook evenly and become crispy.
- Prepare Wings: Pat the chicken wings dry thoroughly using paper towels to remove any moisture, which is key for achieving crispiness. Separate the wings into drumettes and flats for even cooking.
- Coat Wings: In a large bowl, toss the wings with the baking powder, salt, and black pepper. The baking powder helps draw moisture away from the skin to make it extra crispy during baking.
- Add Olive Oil: Drizzle olive oil over the coated wings and toss again to ensure every wing is evenly coated with oil and seasoning.
- Arrange on Rack: Lay the wings out in a single layer on the wire rack, skin side up. Make sure the wings do not overlap so that hot air can circulate and crisp the skin on all sides.
- Bake the Wings: Bake the wings in the preheated oven for 45 to 50 minutes. Halfway through the bake time, flip the wings to promote even cooking and browning on both sides.
- Increase Temperature for Extra Crispiness: For the final 10 minutes, increase the oven temperature to 425°F (220°C). This higher heat helps render out fat and crisp up the skin even more.
- Toss with Ranch Seasoning: Once the wings are done baking and hot out of the oven, place them back in the bowl and toss them well with the ranch seasoning mix until evenly coated and flavorful.
Notes
- Using aluminum-free baking powder is important to avoid any metallic taste.
- Drying the wings thoroughly before applying baking powder is crucial for crispiness.
- Flipping the wings halfway ensures even cooking and browning.
- Increasing oven temperature at the end crisps the skin nicely without drying out the meat.
- Serve immediately for the best texture and flavor.
