Ingredients:

  • 3 lbs chicken wings (flats and drumettes separated)
  • 1 tbsp baking powder
  • 1 tbsp ranch seasoning powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 4 tbsp unsalted butter, melted
  • 2 tbsp ranch seasoning powder
  • 1 tbsp fresh lemon juice
  • 1 tsp hot sauce

Instructions:

  1. Thoroughly pat dry every chicken wing with paper towels to remove surface moisture.
  2. In a large bowl, combine baking powder, 1 tablespoon ranch powder, garlic powder, salt, and pepper. Toss wings in the mixture until evenly coated.
  3. Place a wire cooling rack inside a baking sheet. Arrange wings in a single layer, ensuring they do not touch.
  4. Bake at 425°F (218°C) for 45–50 minutes, flipping halfway through, until the skin is mahogany-colored and crisp. (Alternatively, air fry at 400°F for 20–25 minutes, shaking every 8 minutes).
  5. While wings are cooking, whisk together melted butter, 2 tablespoons ranch powder, lemon juice, and hot sauce in a clean bowl.
  6. Immediately after removing wings from the heat, toss them in the ranch glaze until evenly coated.