Equipment
Ingredients
Chicken Wings
- 1000 g chicken wings, split into flats and drumettes, tips removed
- 10 g baking powder, aluminum-free
- 5 g kosher salt
Sour Cream & Onion Rub
- 20 g buttermilk powder
- 10 g onion powder
- 5 g garlic powder
- 3 g dried dill
- 3 g dried chives
- 3 g fine sea salt
- 2 g granulated sugar
Creamy Tangy Dip
- 100 g sour cream, full fat
- 50 g mayonnaise
- 10 g fresh chives, finely minced
- 5 g fresh dill, finely chopped
- 5 ml lemon juice, freshly squeezed
- 2 g onion powder
- 1 g garlic powder
Nutrition (per serving)
Method
Preheat oven to 220°C (425°F). Line a baking sheet with aluminum foil to catch drippings, and set a wire rack inside the sheet. Lightly grease the wire rack.
Using paper towels, pat the chicken wings completely dry. Removing surface moisture is essential for achieving a crispy skin. Wash hands and sanitize surfaces thoroughly after handling raw poultry to prevent cross-contamination.
Transfer the dried wings to a large mixing bowl. Add the aluminum-free baking powder and kosher salt. Toss well until every wing is evenly coated with a thin layer of the mixture.
Arrange the wings in a single layer on the prepared wire rack, ensuring they do not touch. Bake for 45 to 50 minutes, flipping halfway through the cooking time. The wings are done when the skin is deeply golden and crispy, and the internal temperature reaches 74°C (165°F).
While the wings are baking, prepare the creamy tangy dip. In a small mixing bowl, combine the sour cream, mayonnaise, minced fresh chives, chopped fresh dill, lemon juice, onion powder, and garlic powder. Whisk until smooth and completely combined, then cover and refrigerate until ready to serve.
In a clean, large mixing bowl, create the sour cream and onion rub by mixing together the buttermilk powder, onion powder, garlic powder, dried dill, dried chives, fine sea salt, and granulated sugar.
Remove the cooked wings from the oven. Let them rest on the rack for 1 minute so any excess rendering fat can drip off. Transfer the hot wings to the large bowl containing the dry rub, and toss vigorously until thickly and evenly coated.
Transfer the heavily seasoned wings to a serving platter. Serve immediately alongside the chilled creamy dipping sauce.
Chef's Notes
- Using aluminum-free baking powder is non-negotiable. Standard baking powder will react under high heat and leave an intensely unpleasant, bitter metallic taste on the chicken skin.
- Buttermilk powder is the secret ingredient that provides the signature tang of sour cream and onion potato chips in a shelf-stable dry rub format. It can usually be found in the baking aisle or alongside powdered milk.
- For the absolute crispiest wings, toss them in the baking powder and salt mixture, arrange on the wire rack, and refrigerate uncovered overnight. This intensely dries out the skin before baking.
- Do not skip the short resting period after baking. Allowing the baked wings to stand for just a minute before tossing prevents the dry rub from hydrating into a wet paste.
Storage
Refrigerator: 3 days — Store wings and dip in separate airtight containers.
Freezer: 1 month — Freeze un-sauced wings only. The dry rub and dip do not freeze well.
Reheating: Reheat wings in an air fryer or oven at 200C (400F) for 5 to 8 minutes until crispy again.
