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golden crisp chicken wing flats and drumettes with a fine pale ranch-powder coating and tiny green dried-herb flecks on an ordinary plate, with no wet dressing, cheese or dipping cup
Melissa Hart

Ranch Dry Rub Baked Wings

Buttermilk powder gives ranch wings a tangy dry finish without pouring dressing over the crisp skin. Bake the chicken with only its light baking-powder seasoning first, then toss with warm butter and the ranch mixture. That keeps the dairy powder from scorching through a long oven cook. Dill, parsley, garlic and onion should cling as a fine coating, with enough golden skin showing through that the wings still look and eat like crisp bar food.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs chicken wings split into flats and drumettes, tips removed
  • 2 tsp aluminum-free baking powder not baking soda
  • 1/2 tsp fine salt divided
  • 1 tsp neutral oil for rack
  • 2 tbsp cultured buttermilk powder
  • 1 tsp dried parsley
  • 1/2 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 425°F and oil an oven-safe rack over a foil-lined rimmed pan. Pat wings dry and toss with baking powder and 1/4 teaspoon salt.
  2. Arrange in one layer and bake for 25 minutes. Turn and bake for 25 to 35 minutes more until crisp and at least 165°F.
  3. Mix buttermilk powder, parsley, dill, garlic powder, onion powder, pepper and remaining salt in a small bowl.
  4. Toss hot wings with melted butter, then sprinkle the ranch mixture over them in two additions, tossing between additions for an even fine coating.
  5. Rest for 3 minutes and serve as 4 appetizer portions.