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Crispy Sheet Pan Garlic Parmesan Chicken Wings Recipe with Easy Ranch Dip

crispy sheet pan garlic parmesan chicken wings - featured image
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A quick and easy recipe for crispy garlic parmesan chicken wings baked on a sheet pan, served with a tangy homemade ranch dip. Perfect for game day or casual gatherings, these wings deliver big flavor with minimal fuss.

Ingredients

Scale
  • 2 pounds chicken wings, tips removed, fresh or thawed
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ cup grated Parmesan cheese (about 50g), freshly grated preferred
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • For the Easy Ranch Dip:
  • ½ cup mayonnaise (about 120g)
  • ¼ cup sour cream (about 60g)
  • 2 tablespoons buttermilk (or milk with a splash of lemon juice)
  • ½ teaspoon dried dill
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Pinch of salt and pepper

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Pat the chicken wings dry with paper towels to ensure crispiness.
  3. Toss the wings in a bowl with olive oil until evenly coated.
  4. Sprinkle garlic powder, onion powder, Italian seasoning, salt, and black pepper over the wings and toss well to season evenly.
  5. Line a rimmed baking sheet with parchment paper and spread the wings out in a single layer, skin side up, making sure they do not touch.
  6. Bake for 35-40 minutes, flipping the wings halfway through (around 18 minutes) for even browning. Wings should be golden and crispy with an internal temperature of 165°F (74°C).
  7. Immediately sprinkle the grated Parmesan cheese over the hot wings and toss gently to coat evenly.
  8. While the wings bake, combine mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and pepper in a small bowl. Stir until smooth and chill until ready to serve.
  9. Serve the wings warm with the chilled ranch dip on the side. Garnish with fresh parsley if desired.

Notes

Pat wings dry thoroughly for best crispiness. Avoid overcrowding the pan to prevent steaming. Flip wings halfway through baking for even crisping. Broil for 2-3 minutes at the end if extra crispiness is desired. Freshly grated Parmesan melts better than pre-grated. Ranch dip tastes better after chilling for at least 30 minutes. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to maintain crispiness.

Nutrition

Keywords: chicken wings, garlic parmesan wings, sheet pan wings, crispy chicken wings, ranch dip, easy chicken recipe, game day food, party appetizer

Find it online: https://bitefuljoy.com/crispy-sheet-pan-garlic-parmesan-chicken-wings-recipe-with-easy-ranch-dip/