Description
Delicious and crispy chicken wings seasoned to perfection.
Ingredients
Scale
- 2 pounds chicken wings (I use split wings/party wings.)
- 1 1/2 tablespoons chives
- 1 1/2 tablespoons dried dill
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- Salt and pepper to taste (See notes.)
- 2–3 tablespoons unsalted butter
- 1/2 tablespoon chives
- 1/2 tablespoon dried dill
- 1–2 teaspoons onion powder
- 1–2 teaspoons garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- Pat the chicken dry and place it in a large bowl or plastic bag.
- Add all of the spices to the chicken. Rub the spices into the meat to ensure the chicken isn’t bland. Look for “bald spots” in the chicken, areas where the meat isn’t seasoned, and add more spices to fully coat the wings.
- Line a sheet pan with a baking rack or parchment paper and add the wings. A baking rack works best for crispy wings because it allows airflow. When the wings sit directly on a sheet pan or parchment paper, the bottoms steam in their own juice, creating soggy wings.
- Bake the wings for 20 minutes, then open and flip them. Bake for an additional 20-30 minutes. Ensure the wings reach a minimum temperature of 165 degrees. Use a meat thermometer.
- Optional Ranch Butter Glaze: In a small saucepan or microwave, melt butter over low heat. Remove from heat and whisk in the remaining ranch seasoning. This turns the seasoning into a glossy coating that clings instead of falling off.
- Add the hot wings to a bowl and drizzle with the ranch butter. Toss until the wings are glossy and coated. You can also brush the butter onto each of the wings.
- Pat the chicken dry and place it in a large bowl or plastic bag.
- Add all of the spices to the chicken. Rub the spices into the meat to ensure the chicken isn’t bland. Look for “bald spots” in the chicken, areas where the meat isn’t seasoned, and add more spices to fully coat the wings.
- Place the chicken in the air fryer basket. Spritz the chicken with cooking oil.
- Air fry for 12-15 minutes at 400 degrees.
- Open the air fryer and flip the chicken. Cook for an additional 5-10 minutes or until crisp. Ensure the wings reach a minimum temperature of 165 degrees. Use a meat thermometer.
- Optional Ranch Butter Glaze: In a small saucepan or microwave, melt butter over low heat. Remove from heat and whisk in the remaining ranch seasoning. This turns the seasoning into a glossy coating that clings instead of falling off.
- Add the hot wings to a bowl and drizzle with the ranch butter. Toss until the wings are glossy and coated. You can also brush the butter onto each of the wings.
Notes
- Make sure to use a meat thermometer to check the chicken’s internal temperature.
- Consider serving with a side of ranch dressing for dipping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: baking and air frying
- Cuisine: American
Nutrition
- Serving Size: 10 wings
- Calories: 450
- Sugar: 0g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 130mg