Spicy Ranch Baked Chicken Wings (Print Version)

Chicken Wings

• Quantity: 2 pounds
• Chicken wings are the star of this recipe. They provide tender meat that becomes incredibly juicy when baked. You can buy them whole or pre-cut into flats and drumsticks.

Olive Oil

• Quantity: 2 tablespoons
• Olive oil adds moisture and helps the spices adhere to the wings while baking. It also contributes to achieving that desired crispiness.

Spicy Ranch Seasoning

• Quantity: 2 tablespoons
• This seasoning blend combines ranch flavors with a kick of heat. Use store-bought or make your own with dried herbs and spices like dill, garlic powder, and cayenne pepper.

Garlic Powder

• Quantity: 1 teaspoon
• Garlic powder enhances the overall flavor profile of the chicken wings. It provides a savory depth without being overpowering.

Salt

• Quantity: 1 teaspoon
• Salt is essential for bringing out the natural flavors in the chicken. It also helps to create a crispy exterior during baking.

Black Pepper

• Quantity: ½ teaspoon
• Ground black pepper adds a subtle heat that complements the spiciness of the ranch seasoning. It’s an important ingredient for balancing flavors.

Preheat Your Oven

Preheat your oven to 425°F (220°C). A hot oven is crucial for achieving crispy chicken wings. Line a baking sheet with aluminum foil and place a wire rack on top to allow air circulation.

Prepare the Chicken Wings

Add cleaned chicken wings to a large bowl. Pat them dry with paper towels to remove excess moisture (this helps with crispiness). Drizzle olive oil over the wings and toss until evenly coated.

Season the Wings

Sprinkle the spicy ranch seasoning, garlic powder, salt, and black pepper over the wings. Mix well so every piece is thoroughly coated with flavor.

Arrange on Baking Rack

Place wings in a single layer on the wire rack, leaving space between each one. This ensures even cooking and crispiness on all sides.

Bake Until Crispy

Bake for 40–45 minutes or until golden brown and crispy. Flip the wings halfway through cooking for even crisping. Use a meat thermometer—internal temp should reach 165°F (74°C).