Parmesan Ranch Chicken Wings
Crispy baked chicken wings seasoned generously with ranch herbs, garlic and parmesan.
Ingredients
- 2 pounds of chicken wings, divided
- 2 tablespoons of olive oil
- 1 tablespoon of baking powder
- 1 tablespoon of dried parsley
- 1 tablespoon of dried dill
- 1 tablespoon of dried chives
- 1 tablespoon of garlic powder
- 2 teaspoons of onion powder
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 tablespoons of butter
- 2 tablespoons of fresh parsley, finely chopped
- 1/4 cup of parmesan, grated
Instructions
- Preheat your oven to 425 degrees
- Prepare a baking sheet by lining with foil and placing an oven safe baking rack over the foil. Spray the rack with non-stick spray and set aside for now
- Combine 1 tablespoon of dried parsley, 1 tablespoon of dried dill, 1 tablespoon of dried chives, 1 tablespoon of garlic powder, 2 teaspoons of onion powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper in a small bowl and set aside
- Pat the wings dry with paper towels and place them in a large bowl
- Add 2 tablespoons of olive oil, a tablespoon of baking powder and 2 tablespoons of the ranch mixture to the wings and toss until the wings are all fully coated
- Transfer the wings onto the prepared baking rack
- Bake the wings in a 425 degree oven for 45-60 minutes (flipping every 20 minutes) until both sides of the wings are crisp and they are cooked through
- Melt 4 tablespoons of butter and mix in 2 tablespoons of finely chopped parsley
- Add the baked wings into a large bowl and add the melted butter, parsley and 1/4 cup of grated parmesan and toss until all of the wings are coated
- Transfer the wings to a serving platter and sprinkle with additional ranch mix