This collection of baked wings became a weekend ritual in my kitchen the first time I tried the combination of baking powder and a light herb-spice blend. I discovered the technique during a summer backyard game night when I wanted the texture of fried wings without the oil. The result delivers that desirable crunch while keeping the meat moist and flavorful. Every time I pull a tray from the oven the house fills with warm aromas of smoked paprika and fresh rosemary and friends always reach for the first wing with enthusiastic approval.

I remember one evening when my sister, usually the first to point out flaws in cooking, took a long bite and declared them the best wings she had in years. They are crisp at the edges, with a subtle savory tang from the baking powder and a bright lift from the rosemary. The homemade ranch is cool and tangy, balancing heat and richness perfectly. This combination has become our party staple and a comfort-food favorite on busy weeknights.

Ingredients

• Chicken wings: 2 pounds of split wings or whole wing sections, trimmed of excess skin and tips removed if desired. I prefer wings that are uniform in size so they cook evenly. Look for fresh wings from a trusted butcher or supermarket brand.
• Salt: 1 teaspoon, use fine sea salt or kosher salt adjusted to taste. Salt draws moisture from the skin when combined with baking powder helping to concentrate flavor and promote crisping.
• Black pepper: 1 teaspoon, freshly ground for best aroma and subtle heat.
• White pepper: 1/4 teaspoon, optional but adds a clean pepper note without the black specks if you want a refined look.
• Onion powder: 1/2 teaspoon, provides a gentle savory base note; choose a good quality powdered onion.
• Garlic powder: 1/2 teaspoon, use in place of fresh garlic to avoid burning and to distribute flavor evenly on the skin.
• Smoked paprika: 1/2 teaspoon, for a rounded smoky flavor. Regular sweet paprika also works but smoked adds depth.
• Fresh rosemary: 2 teaspoons minced, spring for fresh if possible because the oil in fresh herbs supports the savory profile; discard woody stems.
• Baking powder: 2 teaspoons, aluminum-free is preferred. This is the key ingredient to achieving an extra-crisp skin in the oven by altering surface pH and promoting browning.
• Greek yogurt: 1/3 cup, full-fat yields the creamiest ranch texture but low-fat works in a pinch.
• Mayonnaise: 1/4 cup, use a good quality brand made with real eggs for richness.
• Sour cream: 1 tablespoon, adds tang and silkiness to the dressing.
• Buttermilk: 3 to 4 tablespoons, start with 3 tablespoons and add up to 1 more tablespoon to reach desired consistency.
• Fresh dill: 1 tablespoon chopped, bright herbaceous lift; if unavailable use 1 teaspoon dried.
• Dried parsley: 1/4 teaspoon, for color and mild herbal note.
• Lemon juice: 1 tablespoon freshly squeezed, acid brightens the dressing and cuts richness.

Instructions

Preheat and prepare the pan: Preheat the oven to 425 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper to prevent sticking and help cleanup. If you have a wire rack that fits onto the sheet use it to allow air circulation around the wings which crisps them more evenly. Mix the dry seasoning blend: Combine 1 teaspoon salt, 1 teaspoon black pepper, 1/4 teaspoon white pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 2 teaspoons minced fresh rosemary, and 2 teaspoons baking powder in a small bowl. Whisk so the baking powder distributes evenly to avoid clumps and ensure consistent crisping across all wings. Dry the wings thoroughly: Pat the wings completely dry with paper towels, pressing firmly to remove surface moisture. The drier the skin the more effectively baking powder will create crispness. Place the wings in a large mixing bowl for seasoning. Season evenly: Sprinkle the seasoning blend over the wings and toss thoroughly with clean hands or tongs to coat every piece. Arrange the wings skin side up on the prepared pan leaving a small gap between pieces so steam can escape and edges crisp. Bake low and slow first: Bake at 425 degrees Fahrenheit for 60 minutes, flipping every 20 minutes. Flip gently so the skin does not tear. During this time the fat renders and the skin starts to tighten and take on color. Watch for golden edges and rendered fat pooling slightly underneath. Finish hot for extra crisp: Increase oven temperature to 450 degrees Fahrenheit and return the wings to the oven for an additional 5 minutes, flipping once halfway through that short blast of heat. This high temperature stage encourages final browning and blistering. Remove when skin is deeply golden and crisp. Let rest 5 minutes before serving so juices redistribute. Prepare the dressing while wings bake: Whisk or blend 1/3 cup Greek yogurt, 1/4 cup mayonnaise, 1 tablespoon sour cream, 3 to 4 tablespoons buttermilk, 1 tablespoon chopped fresh dill, 1/4 teaspoon dried parsley, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon fresh lemon juice until smooth. Taste and adjust seasoning. Cover and chill until ready to serve; the flavors marry nicely as it rests.

Storage Tips

Store leftover wings in an airtight container in the refrigerator for up to four days. To keep skin as crisp as possible refrigerate on a single layer when feasible. For longer storage freeze on a parchment-lined tray then transfer frozen wings to a resealable bag for up to three months. Reheat from chilled at 375 degrees Fahrenheit for about 10 to 15 minutes, or from frozen at 400 degrees Fahrenheit until heated through and crisp. Reheating on a wire rack over a sheet pan helps restore texture while preventing sogginess from trapped steam.

Ingredient Substitutions

If you do not have fresh rosemary use 1/2 teaspoon dried rosemary, crushed between your fingers to release oils. Swap smoked paprika for regular paprika plus a small pinch of ground cumin for smoke-like depth. For a dairy free dressing substitute plain unsweetened almond or soy yogurt and a dairy-free mayonnaise, and replace buttermilk with a mixture of plant milk and 1 teaspoon white vinegar to mimic tang. If you prefer a spicier profile add 1/2 teaspoon cayenne or a splash of hot sauce to the rub.

Serving Suggestions

Serve with chilled homemade ranch, crisp celery sticks and carrot batons for a classic pairing. For a heartier plate present with a crisp green salad, roasted potato wedges, or a bowl of warm mac and cheese for a comfort pairing. Garnish wings with a sprinkle of flaky sea salt and a few fresh rosemary leaves for a polished finish. Offer lemon wedges for diners who want a bright squeeze of acid to cut richness.

Cultural Background

While fried wings are an American bar classic, baked versions have evolved as a practical and healthier alternative that still honors the bold seasoning and social nature of the dish. The use of smoked paprika nods to Spanish smoked pepper traditions, and fresh herbs like rosemary reflect Mediterranean influences. The modern approach of using baking powder to improve crispness originated through home cooks and professional chefs seeking to replicate fried textures in the oven.

Seasonal Adaptations

In winter swap fresh rosemary for a pinch of dried thyme and add orange zest to the dressing for a seasonal citrus lift. For summer cookouts try a citrus-chile rub with lime zest and smoked chili powder, and serve with a cilantro-lime crema instead of ranch. During holidays incorporate warm spices like a hint of ground allspice and serve with roasted root vegetables to pair with the cozy flavors.

Meal Prep Tips

For fast weeknight dinners season the wings the night before and refrigerate on a tray uncovered to dry the skin which improves crisping. The next day pop them straight into the preheated oven for the same timing. Prepare the dressing in advance and store chilled; it will keep for up to five days and makes busy evenings effortless. Portion cooked wings into meal prep containers with separate dressing cups so you can grab a ready-to-eat protein for lunches or dinner.

These wings are a dependable, adaptable favorite that bring people together. Try the method once and you will see how simple adjustments create a signature version you will return to for years.