Slow Roasted Chicken Wings with Scallion Ranch

This dish combines crispy, slow-roasted chicken wings with a creamy, tangy scallion ranch perfect for dipping. It’s a crowd-pleaser, blending bold flavors and a satisfying texture. It’s ideal for casual gatherings, game days, or delicious homemade treats.

The magic of these chicken wings lies in their slow-roasting process. Cooking the wings at a low temperature for an extended period makes the meat incredibly tender while the skin achieves a delightful crispness. This method allows the flavors of the spices to permeate deeply into the chicken, ensuring each bite is packed with robust, savory notes.

To begin, the wings are coated in a flavorful blend of extra virgin olive oil, paprika, garlic powder, onion powder, chili powder, ground black pepper, and salt. This spice mixture is simple yet effective, giving the wings a balanced heat with a hint of smokiness and a rich, savory undertone. Chili powder adds a subtle kick that elevates the overall flavor without overpowering the dish.

The wings are then arranged on a wire rack over a foil-lined baking sheet, ensuring even airflow and heat distribution around the wings. This setup helps to achieve perfectly crisp skin as the rendered fat drips away, leaving the skin golden and crunchy. After slow-roasting for two hours at 300°F, the wings emerge from the oven with a beautifully crisp exterior and tender, juicy meat inside.

While the wings are roasting, the Scallion Ranch is prepared. This homemade ranch dressing is a fresh twist on the classic dip, featuring the bright, herbal flavor of scallions combined with creamy mayonnaise, sour cream, and tangy buttermilk. Fresh parsley adds a vibrant green color and an extra layer of freshness. The Dijon mustard and freshly squeezed lemon juice provide a subtle acidity that balances the richness of the mayonnaise and sour cream. Minced garlic enhances the overall flavor profile, giving the ranch a slight pungency that pairs perfectly with the spiced wings.

They rest briefly once the wings are ready, allowing the flavors to settle. They are then served hot, accompanied by the chilled Scallion Ranch. The contrast between the warm, crispy wings and the cool, creamy dip creates a sensational eating experience. The Scallion Ranch offers a refreshing counterpoint to the crispy, spiced wings, making it the perfect dipping sauce you’ll want to spoon over every bite.

Whether you’re enjoying these wings as a game-day snack, a party appetizer, or simply as a special treat for yourself, Slow Roasted Chicken Wings with Scallion Ranch is sure to impress. The combination of slow-roasted wings and a vibrant, homemade dip takes a classic pairing to new heights. With every bite, you get a symphony of flavors and textures that’s satisfyingly addictive.

Slow Roasted Chicken Wings with Scallion Ranch

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: New AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

2

hours 

Total time

2

hours 

30

minutes

These Slow Roasted Chicken Wings are perfectly crispy and seasoned, served with a creamy, tangy Scallion Ranch dip that’s bursting with fresh flavors. The combination of tender, spiced wings and the vibrant, homemade dip makes for a deliciously addictive snack or appetizer.

Ingredients

• For the Chicken Wings:

• 2 pounds chicken wings

• 2 tablespoons extra virgin olive oil

• 1 tablespoon paprika

• 1/2 tablespoon garlic powder

• 1/2 tablespoon onion powder

• 1/2 tablespoon chili powder

• 1 teaspoon ground black pepper

• 1 teaspoon salt

• For the Scallion Ranch:

• 1/4 cup mayonnaise

• 1/4 cup sour cream

• 1/4 cup buttermilk

• 1/4 cup scallions, finely chopped

• 1 tablespoon parsley, freshly chopped

• 1 teaspoon Dijon mustard

• 1 teaspoon lemon juice, freshly squeezed

• 2 cloves of garlic, minced

• to taste, salt and ground black pepper

Directions

• Preheat Oven:
  Preheat your oven to 300°F (150°C). If you have a convection setting, turn that on. Place a wire rack on a baking sheet lined with foil, for easier cleanup.
• Prepare the Chicken Wings:
  Pat the wings dry with paper towels. In a large bowl, toss the wings with extra virgin olive oil, paprika, garlic powder, onion powder, chili powder, ground black pepper, and salt until evenly coated.
• Roast the Wings:
  Arrange the wings in a single layer on the prepared wire rack. Roast in the oven for 2 hours. If you aren’t using the convection setting, you might consider turning the wings halfway through to ensure even cooking.
• Make the Scallion Ranch:
  Whisk together mayonnaise, sour cream, and buttermilk in a medium bowl until smooth. Stir in the scallions, parsley, Dijon mustard, lemon juice, and minced garlic. Season with salt and ground black pepper to taste. Refrigerate for at least 30 minutes to let the flavors meld.
• Serve:
  Remove the wings from the oven and let them rest for a few minutes. Serve the slow-roasted wings with the chilled Scallion Ranch for dipping. Enjoy!