Chicago Chicken Wings 🍗
Recommended Equipment
Chicago Chicken Wings
Ingredients
Chicken wings
- 2 tsp Diamond Crystal kosher salt
- 1 tbsp baking powder
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp cayenne pepper
- Freshly cracked black pepper
- Neutral oil, as needed
Chicago sauce
- 2 chiles de arbol, toasted and rehydrated
- 2 tbsp yellow mustard
- 2 tbsp neon green relish
- 3 tbsp chopped dill pickles
- 2 tbsp pickle brine
- ½ cup fresh tomatoes, chopped
- 2 tbsp white onion, chopped
- 1 to 2 sport peppers
- ½ tsp celery salt
- Pinch of sugar
Ranch
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup buttermilk
- 1 tsp dried parsley (or a pinch of oregano)
- 1 tsp dried dill
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp Diamond Crystal kosher salt
- ¼ tsp freshly cracked black pepper
- ¼ tsp celery salt
To serve
- Chives, thinly sliced
Preparation
Chicken wings
Place 12 chicken wings in a medium mixing bowl, season with salt, and mix well. Let the wings sit for at least 30 minutes to draw out moisture. Pat the wings thoroughly dry with paper towels.
Preheat oven to 425º F.
In another medium bowl, combine the remaining seasoning ingredients. Add the chicken wings and toss well to coat.
Line a sheet tray with parchment paper and place wire racks on top if available. Evenly space out the chicken wings. Roast for 35–45 minutes, turning halfway, until crispy.
If the wings begin to dry out too much, spritz lightly with neutral oil once or twice during baking.
Ranch
Combine all ranch ingredients in a small mixing bowl. Whisk well to combine. Taste and adjust as needed for seasoning and consistency. Refrigerate at least 30 minutes to let the flavors meld.
Chicago sauce
Toast the chiles de arbol over medium heat until they become fragrant, then transfer to a cup of water to rehydrate, about 10 minutes.
Drain the chiles de arbol, then combine with other sauce ingredients in a blender. Blend until well combined. Transfer the contents of the blender cup to a saucepan and bring to a low simmer for 5-10 minutes to round out the flavors. Set aside.
To serve
After the wings are crispy, transfer them to a medium mixing bowl. Add some of the Chicago sauce and toss well to coat. Bake again for 3–5 minutes to let the sauce set into the wings.
While the wings bake, thinly slice some chives. Set aside.
Transfer homemade ranch to a ramekin.
Return the just-baked wings to the mixing bowl, add more Chicago sauce, and toss again to coat. Transfer to a plate, garnish with chives, and serve with ranch on the side.