Ingredients

For the Wings:

  • 2 lbs (900g) chicken wings, split into flats and drumettes
  • 2 tbsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

For the Parmesan Truffle Ranch Sauce:

  • 4 tbsp unsalted butter, melted
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp truffle oil (white or black, adjust to taste)
  • 1 tbsp ranch seasoning mix (store-bought or homemade)
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tbsp fresh parsley, finely chopped (optional, for garnish)
  • Extra grated Parmesan for garnish (optional)

Homemade Ranch Seasoning (Optional, if not using store-bought):

  • 1 tbsp dried parsley
  • 1 tsp dried dill
  • 1 tsp dried chives
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Baking sheet
  • Wire rack (optional, for crispier wings)
  • Large mixing bowl
  • Small saucepan or microwave-safe bowl
  • Tongs

Instructions

Step 1: Prepare the Wings

  1. Dry the Wings: Pat the chicken wings dry with paper towels to remove excess moisture. This ensures crispier skin.
  2. Season the Wings: In a large mixing bowl, toss the wings with baking powder, kosher salt, black pepper, garlic powder, and onion powder until evenly coated.
  3. Arrange for Baking: Place a wire rack on a baking sheet (line with foil for easy cleanup). Arrange the wings in a single layer, skin-side up, ensuring they don’t touch. If no rack, place directly on a parchment-lined baking sheet.
  4. Rest (Optional): For extra crispy wings, refrigerate uncovered for 1–8 hours to dry out the skin.

Step 2: Bake the Wings

  1. Preheat Oven: Preheat your oven to 425°F (220°C).
  2. Bake: Bake the wings for 40–50 minutes, flipping halfway through, until golden brown and crispy (internal temperature should reach 165°F/74°C).
  3. Cool Slightly: Remove from oven and let rest for 5 minutes.

Step 3: Make the Sauce

  1. Melt Butter: In a small saucepan over low heat or in a microwave-safe bowl, melt the butter.
  2. Combine Ingredients: Whisk in truffle oil, grated Parmesan, ranch seasoning, garlic powder, and black pepper until smooth. Taste and adjust truffle oil or seasoning if desired.
  3. Keep Warm: Keep the sauce warm until ready to toss with the wings.

Step 4: Toss and Serve

  1. Toss Wings: In a large mixing bowl, toss the hot wings with the sauce until evenly coated.
  2. Garnish: Sprinkle with fresh parsley and extra Parmesan, if desired.
  3. Serve: Serve immediately with celery sticks, carrot sticks, and a side of ranch or blue cheese dressing for dipping.

Tips

  • Truffle Oil: Use sparingly, as it’s potent. Start with 1 tbsp and add more if needed.
  • Crispy Wings: Baking powder is key for crispiness. Don’t substitute with baking soda.
  • Make Ahead: Prep wings with dry seasoning and refrigerate overnight for best texture.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven for 10–15 minutes to restore crispiness.

Nutritional Information (Per Serving, Approx. 6 Wings)

  • Calories: 450
  • Protein: 30g
  • Fat: 35g
  • Carbohydrates: 2g

Serving Suggestions

Pair with a crisp green salad, fries, or roasted vegetables for a complete meal. Serve with extra ranch or a spicy dipping sauce for variety.

Enjoy your gourmet Parmesan Truffle Ranch Wings!