Championship Chicken Wings Tangy (Printable)
Crispy chicken wings coated in spicy tangy sauce, paired with a cool creamy ranch dip.
# Ingredient List:
→ Chicken Wings
01 - 3.3 lbs chicken wings, split and tips removed
02 - 1 tablespoon baking powder (aluminum-free)
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon garlic powder
→ Championship Wing Sauce
07 - ¼ cup unsalted butter, melted
08 - ⅓ cup hot sauce (such as Franks RedHot)
09 - 1 tablespoon honey
10 - 1 tablespoon apple cider vinegar
→ Homemade Ranch Dip
11 - ½ cup sour cream
12 - ½ cup mayonnaise
13 - 2 tablespoons fresh chives, finely chopped
14 - 1 tablespoon fresh dill, finely chopped
15 - 1 tablespoon fresh parsley, finely chopped
16 - 1 small garlic clove, minced
17 - 1 teaspoon lemon juice
18 - ½ teaspoon onion powder
19 - Salt and pepper, to taste
# Directions:
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, kosher salt, black 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 cooking, until golden brown and crispy.
04 - While wings bake, prepare the sauce: In a small saucepan over low heat, whisk together melted butter, hot sauce, honey, and apple cider vinegar until fully combined. Remove from heat and set aside.
05 - In a medium bowl, combine sour cream, mayonnaise, chives, dill, parsley, minced 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 wings and toss gently until evenly coated.
07 - Serve immediately with homemade ranch dip on the side. Accompany with celery and carrot sticks if desired.
# Expert Tips:
01 -
- The baking powder trick creates impossibly crispy skin without deep frying
- That honey spiked sauce hits every flavor button between sweet and fiery
02 -
- Patting wings absolutely dry before seasoning is the difference between crispy and chewy skin
- Let the sauce cool slightly before tossing, or it will slide right off the wings
03 -
- Line your baking sheet with foil even when using a rack, because that butter will drip and burn
- Let the wings rest for 5 minutes after baking so the sauce sticks instead of sliding off