Chicken Wings & Ranch

Name: Chicken Wings & Ranch
Ingredients: 2 tablespoons Dijon mustard; 5 grated garlic cloves; Juice of ½ lemon; 1 teaspoon dried oregano; 1 teaspoon sweet paprika; 1 1/2 teaspoons salt; Black pepper; 1 teaspoon honey; 2 lbs. whole chicken wings; 3 scallions, cut into 3” pieces; ¼ cup fresh parsley; ½ cup fresh dill; 2 garlic cloves; 1 cup whole milk cottage cheese; Juice of ½ lemon; ½ teaspoon salt; Black pepper; 1 tablespoon olive oil

Posted:February 2, 2026 | Categories: Recipes | Tags:snacks

Chicken Wings & Ranch

Rated 5.0 stars by 1 users

These are the chicken wings I’d want to see if I were going over to someone’s house for a party. They’re crispy on the outside, tender on the inside, and packed with flavor from a rub of my go-to spices and seasonings—sweet paprika, oregano, garlic, and mustard. I made a quick, creamy ranch-inspired dip to go with it, which doubles as a base for a delicious chicken salad if you happen to have leftover chicken in your fridge.

Cook Mode

Ingredients

For the wings

2 tablespoons Dijon mustard
5 grated garlic cloves
Juice of ½ lemon
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 1/2 teaspoons salt
Black pepper
1 teaspoon honey
2 lbs. whole chicken wings

For the ranch

3 scallions, cut into 3” pieces
¼ cup fresh parsley
½ cup fresh dill
2 garlic cloves
1 cup whole milk cottage cheese
Juice of ½ lemon
½ teaspoon salt
Black pepper
1 tablespoon olive oil

Directions

Preheat the oven to 500°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the mustard, garlic, lemon juice, oregano, sweet paprika, salt, a few turns of black pepper, and honey.
Add the chicken wings to the bowl and use your hands to cover them on all sides with the spice mixture.
Arrange the wings into an even layer on the prepared baking sheet.
Bake for 35 minutes, until the outside of the wings start to brown on top and are crispy all over. They’ll hit the ideal temperature (165F) earlier than that, but I like a crunchy exterior.
While the chicken cooks, make the ranch dip. Add the scallions, parsley, dill, garlic, cottage cheese, lemon juice, salt, pepper, and olive oil to a high-powered blender and pulse just until smooth. There will still be green flecks. Don’t blend too long, though, or the dip will break (because of the cottage cheese).
Serve the chicken wings with the dip and enjoy immediately. Use any extra dip to make easy chicken salad (a few tablespoons per 1 cup of shredded chicken. It’s a great way to use leftover or rotisserie chicken).

What You'll Need

Back to blog

LATEST RECIPES

View all

Rainbow Soba Slaw

Soba noodles and colorful, thinly sliced veggies combine to create a delicious side for a picnic.

Rainbow Soba Slaw

Soba noodles and colorful, thinly sliced veggies combine to create a delicious side for a picnic.
Sour Cream & Onion Egg Salad

Lighter than your typical egg salad, this version tastes just like your favorite potato chip flavor.

Sour Cream & Onion Egg Salad

Lighter than your typical egg salad, this version tastes just like your favorite potato chip flavor.
Peanut Butter Date Cake

The most delicious peanut butter date blender cake, served with an incredible homemade chocolate glaze.

Peanut Butter Date Cake

The most delicious peanut butter date blender cake, served with an incredible homemade chocolate glaze.
Salami Salad

The perfect antipasto salad, packed with briny veggies and thinly sliced salami.

Salami Salad

The perfect antipasto salad, packed with briny veggies and thinly sliced salami.