Description
Crispy baked chicken wings coated in a tangy dill pickle and ranch seasoning.
Ingredients
Scale
- 2 lbs chicken wings, separated into flats and drumettes
- 1 tablespoon olive oil
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dry ranch seasoning mix
- 1/4 cup dill pickle juice
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with foil and place a wire rack on top.
- Pat the chicken wings very dry with paper towels. In a large bowl, toss the wings with olive oil, baking powder, salt, and pepper until evenly coated.
- Arrange the wings in a single layer on the wire rack.
- Bake for 25 minutes.
- While the wings bake, mix the dry ranch seasoning mix and dill pickle juice in a small bowl until a thick paste forms.
- Remove the wings from the oven and increase the temperature to 450 degrees Fahrenheit.
- Brush the ranch mixture evenly over all sides of the wings.
- Return the wings to the oven and bake for another 15 to 20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the skin is crispy.
- Remove from the oven and immediately toss with melted butter. Serve hot.
Notes
- For extra crispiness, ensure the wings are completely dry before seasoning.
- You can substitute store-bought ranch dressing for the seasoning mix and pickle juice if you prefer a saucier wing, but adjust baking time.
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 wings
- Calories: 280
- Sugar: 1
- Sodium: 550
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 26
- Cholesterol: 90
Keywords: dill pickle, ranch, chicken wings, baked wings, party food, appetizer