Description
Crispy, flavor-packed baked chicken wings coated in a smoky-spicy dry rub and served with a creamy, tangy blue cheese ranch dip—perfect for game day or gatherings without the mess of frying.
Ingredients
2 lbs chicken wing portions
1 tbsp baking powder
1 tsp seasoned salt
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp hot paprika (or cayenne for more heat)
1/2 tsp black pepper
1/2 cup sour cream
1/4 cup mayonnaise
1/4 tsp onion powder (for dip)
1/4 tsp garlic powder (for dip)
1/4 tsp seasoned salt (for dip)
1/4 cup crumbled blue cheese
1 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 250°F (120°C). Set a baking rack inside a sheet pan.
- In a small bowl, mix baking powder, seasoned salt, garlic powder, onion powder, chili powder, hot paprika, and black pepper.
- Toss chicken wings in the spice mixture until evenly coated.
- Arrange wings skin-side up on the rack and bake for 45 minutes.
- Increase oven temperature to 425°F (220°C). Flip wings skin-side down and bake for 20 minutes.
- Flip again so skin is up and bake for another 20–30 minutes, until golden and crispy.
- Meanwhile, combine sour cream, mayonnaise, onion powder, garlic powder, seasoned salt, blue cheese, and parsley in a bowl. Stir until smooth and adjust seasoning if needed.
- Serve wings hot with blue cheese ranch and fresh veggies.
Notes
- For extra spicy wings, increase hot paprika or add cayenne pepper.
- Dry rub can also be used on pork chops or grilled chicken.
- To make ahead, coat wings in dry rub and refrigerate overnight before baking.
- Reheat leftovers in a 375°F oven for 10 minutes to keep them crispy.
- For a herby ranch, replace blue cheese with dill or chives.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 wings + dip
- Calories: 320
- Sugar: 1g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 105mg
