Chicken Wings Recipe
8 chicken wings served with ranch
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Ingredients
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Wings
Ranch Dipping Sauce
Optional Finishing
Method
Wings
Prep wings
If whole, separate wings into drumettes and flats and pat dry thoroughly with paper towels. Dry wings crisp better when very dry.
Season and coat
Place wings in a large bowl. Add kosher salt, black pepper, garlic powder, smoked paprika, and baking powder. Drizzle the neutral oil over wings. Toss thoroughly so each wing is evenly coated with the dry seasoning and oil; the baking powder helps the skin crisp in the oven/air-fryer.
Rest (optional)
For best results, place seasoned wings on a wire rack set over a sheet pan and refrigerate uncovered for 30–60 minutes to further dry the skin. This step is optional but improves crispness.
Cook - oven method (recommended if no air fryer)
Preheat oven to 425°F (220°C). Arrange wings in a single layer on a wire rack set over a rimmed baking sheet (skin side up with space between pieces). Roast for 20 minutes, then flip each wing and roast another 10–15 minutes until skin is deep golden and internal temperature reaches 165°F (74°C). If you want extra crispness, finish with 2–3 minutes under the broiler while watching carefully.
Cook - air fryer method
Preheat air fryer to 400°F (200°C) if required by your model. Place wings in a single layer (cook in batches if necessary). Air-fry for 20–25 minutes, shaking or turning halfway, until skin is golden and internal temperature is 165°F (74°C).
Rest before serving
Let wings rest 3–5 minutes after cooking so juices redistribute. Transfer to a serving plate.
Ranch Dipping Sauce
While wings cook (or up to a day ahead), make the ranch. In a small bowl combine mayonnaise, buttermilk, and sour cream. Stir in minced garlic, chopped chives, chopped parsley, dill, lemon juice, salt, and black pepper until smooth. Taste and adjust seasoning or consistency—add a little more buttermilk if you prefer a thinner dip. Refrigerate until ready to serve; flavors meld after 30 minutes.
Plating & Finish
Place 8 wings on a serving plate. Add a small bowl of ranch on the side. Garnish wings with a sprinkle of extra chopped chives and serve lemon wedges alongside for squeezing, if desired.