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Crispy Baked Parmesan Chicken Wings with Ranch Drizzle

crispy baked parmesan chicken wings - featured image
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These oven-baked chicken wings are coated in a Parmesan and baking powder mixture for an irresistibly crispy crust, then drizzled with a cool, herby ranch dressing. Perfect for game day or a weeknight dinner, they prove you don’t need a deep fryer for restaurant-quality wings.

Ingredients

Scale
  • 3 pounds chicken wings (about 12–15 whole wings or 24–30 separated drumettes and flats)
  • 2 teaspoons baking powder (aluminum-free preferred)
  • ½ cup finely grated Parmesan cheese (Parmigiano-Reggiano, freshly grated)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (smoked or sweet)
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper (freshly ground)
  • ½ cup buttermilk
  • ¼ cup sour cream (full-fat)
  • ¼ cup mayonnaise (full-fat, e.g., Duke’s or Hellmann’s)
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper (freshly ground)

Instructions

  1. Preheat oven to 425°F (218°C). Place one rack in the upper third and another in the lower third of the oven.
  2. Line a rimmed baking sheet with aluminum foil. Place an oven-safe wire rack on top and lightly spray with nonstick cooking spray.
  3. Pat chicken wings completely dry with paper towels. (For extra crispiness, let them sit uncovered in the fridge for 1 hour after drying.)
  4. In a large bowl, whisk together baking powder, grated Parmesan, garlic powder, onion powder, paprika, salt, and pepper until no lumps remain.
  5. Add dried wings to the bowl and toss thoroughly with your hands to coat evenly. The coating should stick like a dry rub.
  6. Arrange wings in a single layer on the prepared wire rack, making sure they are not touching. Use two baking sheets if needed.
  7. Bake on the upper rack for 25 minutes. The wings will start to sizzle and the Parmesan will begin to brown.
  8. Rotate the pans between racks and flip each wing using tongs. Bake for another 20-25 minutes, until internal temperature reaches 165°F (74°C) and skin is deep golden brown and crispy. For extra crispiness, broil for 2-3 minutes at the end, watching closely.
  9. While wings bake, make the ranch drizzle: In a small bowl, whisk together buttermilk, sour cream, mayonnaise, fresh dill, fresh parsley, fresh chives, garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning. Cover and refrigerate until ready to use.
  10. Let wings rest for 5 minutes after baking to allow juices to redistribute and coating to set.
  11. Transfer wings to a serving platter and drizzle with ranch dressing. Serve immediately, garnished with extra fresh herbs if desired.

Notes

For maximum crispiness, dry the wings thoroughly and do not skip the wire rack. Use fresh baking powder for best results. The ranch drizzle can be made a day ahead and stored in the refrigerator. Leftover wings can be reheated in the oven or air fryer for best texture.

Nutrition

Keywords: baked chicken wings, Parmesan wings, crispy wings, ranch drizzle, game day appetizer, oven baked wings

Find it online: https://sparklechew.com/crispy-baked-parmesan-chicken-wings-with-ranch-drizzle/