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ranch wings recipe
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This recipe creates perfectly crispy baked chicken wings using a light za’atar crunch coating and a bright homemade lemon-herb drizzle. It offers a fresh, family-friendly twist on classic wings without deep frying.
Ingredients
- 1.5 kg (3.3 lbs) chicken wings, patted dry
- 60 g (1/2 cup) all-purpose flour
- 30 g (1/4 cup) cornstarch
- 2 tablespoons za’atar spice blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons neutral vegetable oil (canola or sunflower oil)
- 120 ml (1/2 cup) buttermilk
- 60 g (1/4 cup) mayonnaise
- 60 g (1/4 cup) sour cream
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon additional garlic powder (for sauce)
- 1/2 teaspoon additional onion powder (for sauce)
- 1/4 teaspoon additional fine sea salt (for sauce)
- 1/4 teaspoon additional black pepper (for sauce)
Instructions
- Prepare Baking Equipment: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper and place a wire rack on top. Ensure the chicken wings are completely dry.
- Make Coating Mixture: In a shallow dish, whisk together the flour, cornstarch, za’atar, garlic powder, onion powder, salt, and black pepper. Toss the dry wings with 2 tablespoons of oil in a separate bowl.
- Coat and Arrange Wings: Dredge each wing in the flour mixture, pressing gently to ensure an even coating. Shake off excess coating. Arrange the coated wings on the wire rack in a single layer, ensuring adequate spacing between pieces.
- Bake Wings: Bake for 25 minutes, then flip the wings. Continue baking for another 20-25 minutes, or until the wings are deeply golden brown and crispy (internal temperature reaches 165°F / 74°C).
- Prepare Lemon-Herb Drizzle: While wings bake, whisk together the buttermilk, mayonnaise, sour cream, dill, chives, parsley, lemon juice, and zest in a medium bowl. Add the additional garlic powder, onion powder, salt, and pepper; whisk until smooth.
- Sauce and Serve: Transfer hot wings to a large bowl. Pour about half of the prepared drizzle over the wings and toss gently to coat. Transfer to a serving platter and drizzle with remaining sauce; garnish with extra chives or lemon zest.
Notes
For maximum crispiness, make sure the wings are thoroughly dried with paper towels before seasoning. Avoid overcrowding the wire rack to ensure proper airflow. If buttermilk is unavailable, substitute by mixing 1/2 cup whole milk with 1 tablespoon fresh lemon juice or white vinegar; let it sit for 5 minutes before using.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3-4 wings
- Calories: 680 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 52 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 150 mg