Lemon Pepper Wings with Homemade Spicy Ranch

Place Chicken Wings (2 lb) on a wire rack and store in the refrigerator overnight to remove excess moisture.

In a ziplock bag, pour in the Baking Powder (4 tsp), Garlic Powder (1 Tbsp), Onion Powder (1 Tbsp), Salt (2 tsp), and Ground Black Pepper (1 Tbsp).

Preheat oven to 325 degrees F (160 degrees C).

Pat dry any moisture left on the wings with a paper towel and add them into the ziplock bag. Toss the wings inside the bag to combine with the dry ingredient mixture.

Line wings separately on a wire rack and bake for 20 minutes.

In the meantime, combine the Sour Cream (4 Tbsp), Buttermilk (4 Tbsp), Mayonnaise (4 Tbsp), Crushed Red Pepper Flakes (1 Tbsp), Fresh Dill (2 tsp), Dried Parsley (as needed), Dried Chives (as needed), Garlic Powder (as needed), Distilled White Vinegar (2 tsp), Salt (as needed), and Ground Black Pepper (as needed) in a food processor and blend to a smooth consistency. Pour into a container and store in the fridge for up to 5 days.

After 20 minutes, remove wings from the oven. Raise the temperature to 425 degrees F (220 degrees C), and return the wings inside.

Let the wings bake for 40 minutes. Once done, remove the wings and let them cool aside for 3-5 minutes.

Add wings into a large bowl, followed by the Ground Black Pepper (2 Tbsp), zest from Lemons (3), and Salt (1 Tbsp). Toss to combine.

Munch on and enjoy the crunchiness!