Tyson® 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 (1 1/2 Tbsp)
Garlic Powder (1 Tbsp)
Onion Powder (1 Tbsp)
Salt (1/2 Tbsp)
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 (1/4 cup)
Buttermilk (1/4 cup)
Mayonnaise (1/4 cup)
Crushed Red Pepper Flakes (1 Tbsp)
Fresh Dill (1/2 Tbsp)
Dried Parsley (1/8 tsp)
Dried Chives (1/8 tsp)
Garlic Powder (1/4 tsp)
Distilled White Vinegar (1/2 Tbsp)
Salt (1/2 tsp)
Ground Black Pepper (1/2 tsp)
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)
Lemons (3 Tbsp)
Salt (1 Tbsp)
. Toss to combine.
Munch on and enjoy the crunchiness!