Championship Chicken Wings Flavor (Print Version)
Crispy wings tossed in tangy sauce, served with a creamy homemade ranch dip for a flavorful snack.
# 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
# Steps:
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, combine sour cream, mayonnaise, chives, dill, parsley, garlic, lemon juice, onion powder, salt, and pepper. Mix thoroughly and refrigerate until serving.
06 - Transfer cooked wings to a large bowl. Pour the prepared wing sauce over and toss vigorously until every wing is evenly coated.
07 - Serve immediately with the chilled ranch dip on the side. Accompany with celery and carrot sticks if desired.
# Expert Tips:
01 -
- The ranch dip alone will become your go to for everything from veggies to pizza crusts
- That honey kissed sauce strikes the perfect balance between tangy heat and finger licking satisfaction
02 -
- Dry the wings thoroughly before seasoning. Any moisture will steam instead of crisp.
- Do not skip the wire rack. Air circulation is what creates that restaurant quality crunch.
03 -
- Let the wings rest on the rack for 5 minutes after baking. They get even crispier as they cool slightly.
- Make the ranch a day ahead. The flavors meld together and taste even better.