Wings Recipe

Prep and season

Pat the chicken wings dry with paper towels. Place in a large bowl and toss with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until evenly coated. Let sit 10–15 minutes at room temperature while you preheat the oven.

Roast

Preheat a conventional oven to 425°F (220°C) or a coal-fired oven to a medium-high heat equivalent. Arrange wings skin-side up on a wire rack set over a rimmed baking sheet, spaced in a single layer. Roast for 35–40 minutes, turning once halfway through, until skin is deeply golden and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end, watching carefully.

Make the sauce

While wings roast, melt 2 tablespoons unsalted butter in a small saucepan over medium-low heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Remove from heat and stir in 1/2 cup grated Parmesan, 1 tablespoon lemon zest, 1 teaspoon lemon juice, 1 teaspoon cracked black pepper, 1/2 teaspoon dried oregano and red pepper flakes if using. Stir until combined and the cheese is slightly melted into the butter-garlic mixture. Keep warm.

Toss wings in seasoning

When wings are done, transfer them to a large heatproof bowl. Pour the warm garlic-Parmesan/lemon-pepper mixture over the wings and toss gently but thoroughly so each wing is coated in the seasoned butter and Parmesan.

Caramelize onions

Heat 1 tablespoon olive oil or butter in a medium skillet over medium heat. Add 1 cup thinly sliced yellow onion and 1/4 teaspoon salt. Cook, stirring occasionally, until onions are softened and lightly caramelized, about 8–12 minutes. Remove from heat and keep warm.

Combine with wings

Fold the sautéed onions into the coated wings so the onions are distributed among the pieces.

Make ranch dressing

In a bowl, whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk and 1/4 cup sour cream until smooth. Stir in 1 tablespoon chopped chives, 1 tablespoon chopped parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dried dill, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon lemon juice. Taste and adjust consistency with extra buttermilk (1 teaspoon at a time) or seasoning as needed. Chill in refrigerator at least 15 minutes to allow flavors to meld.

Place the coated wings on a serving platter. Sprinkle 1/4 cup freshly grated Parmesan over the wings, garnish with chopped parsley and serve with lemon wedges alongside the chilled buttermilk ranch for dipping.