Garlic Butter Bat Wings with Ranch
Equipment
- Baking sheet
- Large bowl
- Small saucepan
Ingredients
- 2 pounds chicken wings
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 cup ranch dressing
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Place the chicken wings in a large bowl and toss them with olive oil, salt, and black pepper until evenly coated.
- Spread the wings in a single layer on the prepared baking sheet. Bake for 40 minutes, flipping them halfway through, until the skin is golden and crisp.
- While the wings bake, melt the butter in a small saucepan over low heat. Stir in the minced garlic and cook for 1 minute until fragrant. Remove from heat and mix in the chopped parsley.
- Transfer the baked wings to a clean large bowl. Pour the garlic butter over them and toss until fully coated.
- Serve the wings hot with ranch dressing on the side for dipping.
Notes
For extra crisp skin, pat the wings dry with paper towels before tossing them with oil. If you want milder garlic flavor, reduce the cloves to two. Leftovers store in an airtight container in the fridge for up to two days and reheat best in a 350 degree F oven for 10 minutes to restore crunch.
Course: Appetizer
Cuisine: American
Equipment: Baking sheet, Large bowl, Small saucepan
Cuisine: American
Equipment: Baking sheet, Large bowl, Small saucepan