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Crispy Oven-Baked Chicken Wings with Dual Sauce

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This recipe delivers crispy oven-baked chicken wings paired with a spicy buffalo sauce and a creamy garlic ranch dip, perfect for game days or casual gatherings without the mess of frying.

Ingredients

Scale
  • 2 pounds (900g) chicken wings, split at joints and tips removed
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Cooking spray or a light brush of vegetable oil
  • For the Spicy Buffalo Sauce:
  • 1/4 cup (60g) unsalted butter
  • 1/4 cup (60ml) hot sauce (preferably Frank’s RedHot)
  • 1 teaspoon honey
  • 1/4 teaspoon cayenne pepper (optional)
  • For the Creamy Garlic Ranch Dip:
  • 1/2 cup (120g) sour cream
  • 1/4 cup (60g) mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Pat the chicken wings dry with paper towels.
  2. In a large bowl, combine baking powder, salt, black pepper, smoked paprika, and garlic powder.
  3. Add the wings to the bowl and toss gently but thoroughly to coat each piece evenly.
  4. Place a wire rack on a rimmed baking sheet and arrange wings in a single layer with space between each piece.
  5. Spray or lightly brush the wings with vegetable oil.
  6. Bake wings for 25 minutes, then flip and bake for another 20 minutes until skin is golden brown and crisp and internal temperature reaches 165°F (74°C).
  7. While wings bake, melt butter in a small saucepan over medium heat. Stir in hot sauce, honey, and cayenne pepper until combined and warm. Remove from heat.
  8. In a small bowl, whisk together sour cream, mayonnaise, minced garlic, chives, lemon juice, salt, and pepper. Chill until ready to serve.
  9. When wings are done, transfer half to a large bowl and toss with buffalo sauce until well coated. Leave the rest plain or season with a pinch more salt if desired.
  10. Arrange sauced and plain wings on a platter with ranch dip on the side and serve.

Notes

Dry wings thoroughly before coating to ensure crispiness. Use baking powder, not baking soda, to raise skin pH and crisp better. Space wings on the rack to avoid steaming. Flip halfway through baking for even browning. Toss wings in sauce just before serving to keep skin crisp. For gluten-free, use gluten-free baking powder and verify hot sauce. Leftovers reheat best in oven at 400°F for 8-10 minutes.

Nutrition

Keywords: crispy chicken wings, oven-baked wings, buffalo sauce, ranch dip, game day recipe, easy chicken wings, baked wings, dual sauce wings

Find it online: https://siennaspoon.com/crispy-oven-baked-chicken-wings-with-dual-sauce-easy-recipe-for-crispy-wings/