7/11 Wings Recipe
choice of recipe with fresh veggies & ranch or bleu cheese GF
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wings
Buffalo Sauce (optional, toss wings)
Ranch Dressing (GF option)
Bleu Cheese Dressing (GF option)
Veggies & Serving
Method
Wings
- 1
Preheat and prep
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on the sheet. This allows air to circulate and crisps the skin.
- 2
Dry wings
Pat the chicken wings very dry with paper towels — removing surface moisture is key for crispness. If whole wings are used, separate into drumettes and flats and discard tips or save for stock.
- 3
Season and coat
In a large bowl, combine 2 tbsp baking powder (aluminum-free, labeled GF), 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp smoked paprika. Add 1 tbsp olive oil and toss to make a light paste. Add the wings and toss thoroughly so each piece is evenly coated with the baking powder mixture.
- 4
Arrange and bake
Arrange wings skin-side up on the wire rack in a single layer with space between pieces. Bake at 425°F (220°C) for 30 minutes, then flip each wing and continue baking another 12–20 minutes until deep golden and crisp (total 42–50 minutes depending on wing size). Internal temperature should reach 165°F (74°C). For extra browning, broil 1–3 minutes while watching closely.
- 5
Rest
Remove wings from oven and let rest 3–5 minutes on the rack. If tossing in sauce, proceed to sauce step while wings are hot.
Buffalo Sauce (optional, toss wings)
- 6
Make sauce
In a small saucepan over low heat, melt 4 tbsp unsalted butter. Add 1/2 cup hot sauce, 1 tbsp honey and 1 tsp GF Worcestershire. Whisk until fully combined and warmed through; do not boil. Taste and adjust sweetness or heat as desired.
- 7
Toss wings
Place hot baked wings in a large bowl, pour the warm buffalo sauce over them, and toss until evenly coated. Serve immediately.
Ranch Dressing (GF option)
- 8
Combine base
In a bowl, whisk together 1/2 cup mayonnaise and 1/4 cup sour cream (or Greek yogurt) until smooth.
- 9
Add flavorings
Stir in 1/4 cup buttermilk, 2 tbsp minced fresh parsley, 1 tbsp minced fresh chives, 1 minced garlic clove, 1 tsp lemon juice, 1/2 tsp kosher salt and 1/4 tsp black pepper. Whisk to combine.
- 10
Adjust & chill
If the dressing is too thick, add a little more buttermilk (1 tsp at a time) to reach desired consistency. Taste and adjust salt/acid. Refrigerate for at least 15 minutes to let flavors meld (can be made several hours ahead). Serve chilled with wings and veggies.
Bleu Cheese Dressing (GF option)
- 11
Combine base
In a bowl whisk 1/2 cup mayonnaise with 1/4 cup sour cream (or Greek yogurt) until smooth.
- 12
Add bleu cheese & season
Stir in 1/2 cup crumbled bleu cheese, 3 tbsp buttermilk, 1 tsp lemon juice, 1/4 tsp kosher salt and 1/4 tsp black pepper. Fold gently so some bleu cheese remains in chunks for texture.
- 13
Rest & chill
Refrigerate at least 15 minutes to marry flavors. Adjust thickness with extra buttermilk if needed. Serve chilled alongside wings and vegetables.
Veggies & Serving
- 14
- 15
Plate and garnish
Arrange wings on a platter with the veggie sticks in separate bowls or sections. Put the chilled ranch and bleu cheese dressings in small bowls. Sprinkle 1 tbsp chopped fresh parsley over the wings for garnish.
- 16
Notes & gluten-free reminders
This recipe is gluten-free when you use gluten-free labeled baking powder, hot sauce and Worcestershire sauce. Serve hot wings with a choice of ranch or bleu cheese and fresh veggies. Leftover wings store covered in the fridge for up to 3 days; re-crisp in a 400°F (200°C) oven for 8–10 minutes.
