This batch of wings has become my go-to for game nights, casual dinners, and any afternoon when the house smells like something irresistible. I first stumbled onto this combination one rainy weekend when I wanted that deep, crunchy bite of fried wings without hauling out a fryer. The secret was a very dry surface, a little baking powder to coax extra crispness, and a herbal-smoky spice blend highlighted by fresh rosemary.

I remember serving these the first time to a few close friends — they expected decent oven wings and instead declared them as good as fried. The skin crisps up beautifully and the meat stays succulent; the homemade ranch, built on Greek yogurt and a splash of buttermilk, brightens each bite and makes the whole plate addictive. This is the wing method I return to when I want reliably crisp results, minimal oil, and maximum flavor from pantry staples.

Ingredients

• Chicken wings: Use about 2 pounds chicken wings, preferably medium-sized, patted extremely dry. Dry skin renders better and allows the baking powder and spices to cling so you get even browning.
• Seasoning blend: A balanced mix of 1 teaspoon salt, 1 teaspoon black pepper, 1/4 teaspoon white pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika provides savory depth and mild smokiness.
• Fresh rosemary: About 2 teaspoons minced adds a bright, pine-like herbaceousness; strip leaves from the stem and mince finely so it distributes evenly.
• Baking powder: 2 teaspoons helps dry the skin and produce a crisper finish in the oven — be sure it’s aluminum-free if you prefer no metallic aftertaste.
• Homemade ranch dressing: A cooling dip made with 1/3 cup Greek yogurt, 1/4 cup mayonnaise, 1 tablespoon sour cream, 3–4 tablespoons buttermilk for thinning, 1 tablespoon fresh dill, and a few dried seasonings plus lemon juice to brighten.

Instructions

Preheat and prepare:Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper or a wire rack set over a tray. Using a rack improves airflow under the wings; if you don’t have one, parchment still helps with cleanup and even browning.Mix seasonings:Combine salt, black pepper, white pepper, onion powder, garlic powder, smoked paprika, minced rosemary, and baking powder in a small bowl. Whisk so the baking powder distributes evenly — this prevents clumps and ensures consistent crisping.Dry and coat the wings:Pat wings completely dry with paper towels; moisture is the enemy of crisp skin. Place wings in a large bowl, sprinkle the seasoning mix, and toss thoroughly with clean hands or tongs until every piece is coated. Arrange wings spaced apart on the prepared sheet so hot air can circulate.Bake in two stages:Bake at 425°F for 1 hour, turning each wing every 20 minutes so all sides brown evenly. For the final finish, increase oven temperature to 450°F and bake an additional 5 minutes, flip halfway through that brief interval, until the skin is deeply browned and very crisp.Make the ranch:While wings bake, whisk together 1/3 cup Greek yogurt, 1/4 cup mayonnaise, 1 tablespoon sour cream, 3 tablespoons buttermilk to start, 1 tablespoon fresh dill, dried parsley, garlic and onion powder, salt, pepper, and 1 tablespoon fresh lemon juice. Thin with the extra tablespoon of buttermilk if needed, then chill until serving.Rest and serve:Remove wings from oven, let rest 5 minutes to settle juices, then serve warm with chilled ranch, celery sticks, and carrot sticks. If you’re holding them briefly, keep them in a low oven (about 200°F) to stay warm without softening the skin.

Storage Tips

Cool leftovers quickly and transfer to an airtight container. Keep refrigerated up to three days; for longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to three months. To reheat, thaw in the refrigerator if frozen, then spread wings on a sheet pan and re-crisp under a preheated broiler for 3–5 minutes per side or bake at 425°F for about 8–12 minutes until heated through and skin crisps again. Store dressing separately and stir in a tablespoon of buttermilk if it thickens too much after refrigeration.

Ingredient Substitutions

If you don’t have fresh rosemary, substitute 1/2 teaspoon dried rosemary — crush it between your fingers for better distribution. Greek yogurt can be swapped for all-sour-cream dressing for a richer dip, and mayonnaise brands like Hellmann's or Duke's work well for stable texture. If you prefer no dairy in the dip, use a vegan yogurt and vegan mayo, and thin with unsweetened almond milk instead of buttermilk; the result will be tangier and thinner, so add herbs to taste. For a spicier wing, mix a 1:1 ratio of smoked paprika and cayenne to add heat.

Serving Suggestions

Serve wings with crisp celery and carrot sticks and bowls of chilled ranch. For a heartier spread, add a simple green salad, garlic-roasted potatoes, or cornbread. Garnish with additional chopped rosemary or a light squeeze of lemon over the wings to brighten flavors. For parties, place wings on platters with toothpicks for easy grabbing and offer hot sauce alongside for guests who want extra heat.

Cultural Background

Wings as finger food rose to popularity in American cuisine around the 1960s and became a bar and game-day staple. While Buffalo-style wings are famous for their hot sauce and butter coating, the oven-baked approach is rooted in home cooks wanting lighter, less oily versions without sacrificing texture. Baking powder crisping techniques come from modern home-cooking experimentation and have become a standard hack for achieving that fried texture in an oven.

Seasonal Adaptations

In spring and summer, swap rosemary for chopped fresh parsley, basil, or tarragon and serve with a lemon-herb yogurt dip. In colder months, beef up the spice blend with a pinch of ground cayenne and smoked chili for deeper warmth, and pair wings with roasted root vegetables. For holiday gatherings, add a maple-mustard glaze brushed on for the last 5 minutes of high-heat roasting for a touch of sweetness and shine.

Meal Prep Tips

Prepare the spice mix and dressing a day ahead; keep dressing chilled and wings unseasoned until ready to bake. If you’re making wings for meal prep lunches, portion into microwave-safe containers with a sealed cup of dressing and raw veggie sticks. Re-crisp in a toaster oven or under the broiler before packing if you prefer a freshly crunchy texture at mealtime.

These wings have earned their place in my rotation because they’re forgiving, flavorful, and scalable — a small technique change yields consistently excellent results. I hope you find them as easy and rewarding as I do; they always spark conversation and second-helping requests.