Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Pat the chicken wings thoroughly dry with paper towels. This step is crucial for achieving maximum crispiness. In a large bowl, combine the flour, baking powder, garlic powder, onion powder, paprika, salt, and black pepper. Whisk until well combined.2 lbs chicken wings, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Add the dried chicken wings to the bowl with the seasoned flour mixture. Toss them around until each wing is evenly coated. This coating is what gives our Crispy Ranch Wings their incredible texture.2 lbs chicken wings, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Arrange the coated chicken wings in a single layer on the prepared baking sheet. Ensure the wings are not overlapping to allow for even air circulation, which is essential for crisping them up.
- Place the baking sheet in the preheated oven and bake for 25 minutes.
- While the wings are baking, in a separate small bowl, combine the melted butter with the ranch seasoning mix. Stir until the seasoning is fully incorporated into the butter, creating a flavorful ranch coating.1/4 cup unsalted butter, 1/4 cup ranch seasoning mix
- After 25 minutes, carefully remove the baking sheet from the oven. Flip each chicken wing over. Drizzle or brush the melted butter and ranch mixture evenly over the wings. Make sure to coat both sides as much as possible.1/4 cup unsalted butter, 1/4 cup ranch seasoning mix
- Return the baking sheet to the oven and continue baking for another 20-25 minutes, or until the wings are golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).
- Once cooked, remove the Crispy Ranch Wings from the oven. Let them rest on the baking sheet for a few minutes before serving. This allows the juices to redistribute, ensuring maximum flavor and juiciness. Garnish with fresh chopped parsley, if desired, and serve immediately.fresh parsley
Notes
Pat chicken wings thoroughly dry with paper towels for maximum crispiness. Ensure wings are not overlapping on the baking sheet for even crisping. Reheat in oven or air fryer to maintain crispiness.
