This crispy oven recipe for Tangy Ranch Chicken Wings is simple and delicious. One bite and friends and family will be asking for more.
If you want crispy baked chicken wings without deep frying, this recipe delivers. The wings turn out crisp on the outside and juicy inside with minimal fuss. Because the ranch seasoning is homemade, these ranch chicken wings work well for low-carb and keto diets.
Crispy Oven Wings
The key to crisp baked chicken wings is preparation and a small trick: using baking powder (not baking soda). Many methods can leave wings tasting salty or off; this approach produces a better-balanced, crispy result.
Start by cutting the wings into tips, wings, and drumettes, then pat them completely dry with paper towels. Save wing tips for making stock or freeze them for later.
Toss the wings in a bowl with a little olive oil to coat them. Sprinkle on one teaspoon of baking powder, toss, then add another teaspoon and toss again. A wire rack set in a rimmed baking sheet helps air circulate around the wings so they crisp evenly.
Bake at 375°F for about 40 minutes, turning once halfway through. Finish under the broiler for 5–10 minutes to achieve a golden-brown color and extra crispness. These wings won’t be as crunchy as deep-fried, but they’re much crispier than typical baked wings.
Tangy Ranch Chicken Wings
To give the wings bright ranch flavor, spray them lightly with olive oil after baking and toss with a homemade ranch seasoning. During testing, packaged ranch mixes lost their tang in the oven and often made the wings overly salty. Tossing wings with a fresh homemade ranch seasoning after baking keeps the herb and tang notes vibrant without unwanted saltiness.
My favorite method is to bake the wings using the baking powder technique, then transfer them to a bowl, spritz with olive oil, and toss with homemade ranch seasoning. Finish with a small sprinkle of salt if needed. The result is tangy, well-seasoned wings that hold up to low-carb and keto diets.
Tangy Ranch Chicken Wings (Crispy Oven Wings!)
Ingredients
- 2 pounds Chicken wing pieces
- 2 tsps Olive oil
- 2 tsps Baking powder (not baking soda)
- 2 ½ teaspoons Homemade Ranch Seasoning
- ¼ teaspoon Salt
- Olive oil spray
Instructions
- Preheat oven to 375°F with the rack in the middle position.
- Dry chicken wings completely with paper towels and place them in a large bowl.
- Mix wings with 2 teaspoons olive oil until coated. Sprinkle with 1 teaspoon baking powder and mix; repeat with the remaining teaspoon.
- Arrange wings skin-side-up on a wire rack set over a large sheet pan. Bake 40 minutes, turning halfway through.
- Return wings to skin-side-up and broil 5–10 minutes until golden brown and crispy on top but still juicy underneath.
- Place the hot wings in a large bowl, spray lightly with olive oil, and sprinkle 1 teaspoon of ranch seasoning. Toss to coat, then add 1/4 teaspoon salt with additional seasoning if desired. Serve.
- Serves 4 (about 5–6 pieces per person). NET CARBS: approximately 0.6 g per serving.
Notes
Calories from Fat 250
Nutrition
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Carbohydrates: 3g
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Protein: 26g
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Fat: 27.8g
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Cholesterol: 158mg
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Sodium: 799mg
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Fiber: 2.4g
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Sugar: 0.7g
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