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Crispy Cajun Dry Rub Wings Recipe with Easy Creamy Ranch Dip

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Crispy oven-baked chicken wings coated in a flavorful Cajun dry rub, served with a tangy and creamy homemade ranch dip. Perfect for game day, parties, or a delicious snack.

Ingredients

Scale
  • 2 pounds chicken wings, tips removed and wings separated into flats and drumettes
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon kosher salt
  • Optional: 1/2 teaspoon cumin
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon garlic powder (for dip)
  • 1 teaspoon onion powder (for dip)
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon kosher salt (for dip)
  • 1/4 teaspoon black pepper (for dip)
  • 1 teaspoon fresh lemon juice
  • Optional: splash of buttermilk or milk to thin dip

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken wings dry with paper towels to remove moisture and place them in a large bowl.
  3. Drizzle 1 tablespoon olive oil over the wings and toss well to coat evenly.
  4. In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, kosher salt, and cumin if using. Mix well.
  5. Sprinkle the dry rub over the wings and toss thoroughly to coat every piece evenly.
  6. Place the wings skin-side up on a wire rack set inside a rimmed baking sheet, spacing them out so they are not touching.
  7. Bake the wings for 35-40 minutes. At around 20 minutes, use tongs to flip the wings over, then flip back for the last 5 minutes to crisp the skin perfectly.
  8. Check that the wings are golden brown and crispy, and have reached an internal temperature of 165°F (74°C). If needed, bake in 3-5 minute increments until done.
  9. While the wings bake, whisk together mayonnaise, sour cream, chives, parsley, garlic powder, onion powder, dill, salt, pepper, and lemon juice in a bowl. Add a splash of buttermilk or milk if needed to adjust thickness. Chill until ready to serve.
  10. Transfer wings to a serving platter alongside the chilled ranch dip. Garnish with extra chopped parsley or chives if desired.

Notes

Pat wings dry thoroughly before seasoning to ensure crispiness. Use a wire rack to allow air circulation and prevent soggy bottoms. Flip wings halfway through baking and again near the end for even crisping. Adjust cayenne pepper to control heat level. The ranch dip can be thinned with buttermilk or milk and stored up to a week in the fridge. For even crispier wings, pat dry again after 20 minutes before flipping.

Nutrition

Keywords: Cajun wings, crispy chicken wings, dry rub wings, ranch dip, game day recipe, oven baked wings, spicy wings, party appetizer

Find it online: https://emmaoven.com/crispy-cajun-dry-rub-wings-recipe-with-easy-creamy-ranch-dip/