Description
Wings! Wangs. Baked, to be precise.
Ingredients
- FOR THE WINGS:
- 2 teaspoons Seasoned Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Chili Powder
- ½ teaspoons Hot Paprika (or More If You Like Heat!)
- ½ teaspoons Black Pepper
- 1 Tablespoon Baking Powder
- 12 whole Chicken Wing Portions
- FOR THE BLUE CHEESE RANCH:
- ¾ cups Sour Cream
- ¼ cups Mayonnaise
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoons Seasoned Salt
- 2 Tablespoons Crumbled Blue Cheese
- 2 Tablespoons Chopped Parsley
Preparation
For the wings:
Preheat oven to 250ºF. Combine all of the spices and baking powder. Pour the spice mixture all over the wings in a bowl, and stir to coat the wings evenly.
Arrange a baking rack inside of a baking sheet. Place the wings in one layer on the baking rack, skin side up. Bake the wings for 45 minutes.
Remove the wings from the oven and increase the oven heat to 425ºF. Use tongs to flip the wings to skin side down, then return them to the oven for 20 minutes (it’s ok at this point if the oven isn’t all the way to 425ºF). Remove the wings from the oven, flip them back to skin side up, and bake again for 20–30 minutes until the skin is crispy and golden.
Serve with raw veggies and blue cheese ranch.
For the blue cheese ranch:
Combine all ingredients in a bowl. Taste, and add a few more pinches of seasoned salt if needed. If you’d like a stronger blue cheese flavor, add more crumbles!
Notes:
1. If you don’t like blue cheese, leave out the crumbles to make regular ranch, or add 2 tablespoons of chopped fresh dill to make dill ranch.
2. This recipe is fairly small, but can be easily multiplied—just don’t crowd the wings on cooking racks. You may have to increase the cooking time if you do 2 racks at once, or bake wings in a few batches.
