Championship Chicken Wings (Printer-friendly)
Crispy, flavorful wings coated in a tangy sauce served alongside a creamy homemade dip.
# What You'll Need:
→ Chicken Wings
01 - 3.3 lbs chicken wings, split and tips removed
02 - 1 tbsp baking powder (aluminum-free)
03 - 1 tsp kosher salt
04 - ½ tsp black pepper
05 - ½ tsp smoked paprika
06 - ½ tsp garlic powder
→ Championship Wing Sauce
07 - ¼ cup unsalted butter, melted
08 - ⅓ cup hot sauce (such as Franks RedHot)
09 - 1 tbsp honey
10 - 1 tbsp apple cider vinegar
→ Homemade Ranch Dip
11 - ½ cup sour cream
12 - ½ cup mayonnaise
13 - 2 tbsp fresh chives, finely chopped
14 - 1 tbsp fresh dill, finely chopped
15 - 1 tbsp fresh parsley, finely chopped
16 - 1 small garlic clove, minced
17 - 1 tsp lemon juice
18 - ½ tsp onion powder
19 - Salt and pepper, to taste
# How to Prepare:
01 - Preheat oven to 425°F. Line a large baking sheet with foil and place a wire rack on top.
02 - Pat chicken wings completely dry with paper towels. In a large bowl, toss wings with baking powder, salt, pepper, smoked paprika, and garlic powder until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 40–45 minutes, turning halfway through, until golden brown and crispy.
04 - While wings bake, prepare the sauce in a small saucepan. Whisk together melted butter, hot sauce, honey, and apple cider vinegar over low heat until fully combined. Set aside.
05 - In a medium bowl, mix together sour cream, mayonnaise, chives, dill, parsley, garlic, lemon juice, onion powder, salt, and pepper. Refrigerate until ready to serve.
06 - Transfer cooked wings to a large bowl. Pour the prepared wing sauce over and toss gently until evenly coated.
07 - Serve immediately with homemade ranch dip on the side. Accompany with celery and carrot sticks if desired.
# Expert Advice:
01 -
- The baking powder trick creates restaurant style crispiness without deep frying
- That spicy sweet sauce balance hits every craving at once
- Homemade ranch puts the store bought stuff to permanent shame
02 -
- Dont skip the wire rack it lets air circulate underneath and prevents soggy bottoms
- Sauce needs to go on after baking or it will burn and turn bitter in the high heat
- Let wings rest just 2 minutes after tossing so the sauce clings instead of pooling
03 -
- Pat wings seriously dry with paper towels moisture is the enemy of crispiness
- Line that baking sheet with foil or you will be scrubbing baked on sauce forever