Name: Amazing Crispy Baked Ranch Chicken Wings in Just 1 Hour Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pounds chicken wings, separated into drumettes and flats; 1 tablespoon baking powder (aluminum-free); 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 3 tablespoons ranch seasoning mix

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Introduction

These amazing crispy baked ranch chicken wings are perfect for a quick and flavorful snack or meal. With a simple blend of baking powder and ranch seasoning, you’ll achieve irresistibly crispy skin and bold flavor—all done in just one hour.

A white plate holds six grilled chicken wings stacked closely together, each wing showing a crispy texture with a mix of golden brown and dark charred spots. The wings have a slightly shiny glaze with specks of herbs and spices visible on their surface. The close-up view emphasizes the juicy, well-cooked meat with a rough, uneven skin texture, and the wings fill most of the frame. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds chicken wings, separated into drumettes and flats
1 tablespoon baking powder (aluminum-free)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 tablespoons ranch seasoning mix

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and place an oven-safe wire rack on top to allow air circulation for crispier wings.
Step 2: Pat the chicken wings very dry using paper towels. Removing moisture is essential for achieving crispy skin.
Step 3: In a large bowl, toss the dried wings with baking powder, salt, and black pepper until they are evenly coated. The baking powder helps dry out the skin for extra crispiness.
Step 4: Drizzle olive oil over the wings and toss again to lightly coat them.
Step 5: Arrange the wings in a single layer on the prepared wire rack, leaving space between each wing for even cooking.
Step 6: Bake the wings for 45-50 minutes, flipping them halfway through, until golden brown and crispy.
Step 7: In the last 10 minutes, increase the oven temperature to 425°F (220°C) to make the wings extra crispy.
Step 8: Remove the wings from the oven and toss them in a clean large bowl with the ranch seasoning mix until fully coated.
Step 9: Serve immediately to enjoy the wings at their crispiest and most flavorful.

Tips & Variations

Use aluminum-free baking powder to avoid any off-flavors in the wings.
For extra flavor, marinate the wings briefly in olive oil and ranch seasoning before coating with baking powder.
Try swapping olive oil for melted butter to add richness.
Serve with celery sticks and ranch or blue cheese dressing for a classic wing experience.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, place the wings on a wire rack in a 400°F (200°C) oven for about 10 minutes until warmed through.

How to Serve

The image shows a close-up of several grilled chicken wings on a white plate. The wings have a crispy, golden-brown skin with dark grill marks and a shiny, slightly sticky glaze. Small bits of black pepper and herbs are visible, adding texture to the surface. The chicken pieces overlap each other, creating a layered look with warm, rich colors of orange, brown, and hints of black. The background is a white marbled texture, adding a clean and bright contrast to the vibrant wings. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen wings for this recipe?

Yes, but make sure to fully thaw and pat them dry before coating to ensure the skin crisps up well.

Is baking powder necessary for crispy wings?

Baking powder helps draw moisture from the skin and encourages browning, resulting in crispier texture. It’s a simple trick to improve baked wings significantly.