Ancho Baked Chicken Wings

The best way to kick off a gathering or elevate a cozy night in is with Ancho Baked Chicken Wings. I still remember the first time I made them; the house filled with mouthwatering aromas that danced around the room, coaxing everyone to the kitchen. These wings aren’t just ordinary; they’re a flavor explosion, with the warm, smoky notes of ancho chiles that take them to the next level. Perfectly crispy on the outside and juicy within, they’re always a crowd-pleaser. It’s become a staple in our home, especially when we have friends over for a game night or simply want to indulge in something delicious while binge-watching our favorite shows. You’ll love how simple the ingredients are, yet the taste is anything but simple. I often find myself daydreaming about these wings, and I just had to share the recipe with you!

Ingredients for Ancho Baked Chicken Wings

When it comes to creating the perfect batch of wings, the ingredients play a crucial role. Each one is selected to contribute to the overall flavor and texture of the Ancho Baked Chicken Wings. From the savory spices to the fresh toppings, each ingredient complements the others beautifully, making for a deliciously cohesive dish.

• 24 chicken wings (with skin, approx. 3 pounds) – The star of the show! These wings are meaty and juicy, the perfect canvas for the flavors to shine through.
• 2 tablespoons baking powder – This secret ingredient helps achieve that coveted crispy skin.
• 2 tablespoons brown sugar – Adds a touch of sweetness to balance the spices.
• 1-2 teaspoons McCormick® Gourmet Ancho Chile Powder – For that rich, smoky heat; adjust to your liking!
• 2 teaspoons McCormick® salt – Essential for enhancing the natural flavors of the chicken.
• 2 teaspoons McCormick Garlic Powder – Adds depth and a robust flavor.
• 2 teaspoons McCormick® onion powder – Complements the garlic and rounds out the spice profile.
• 2 teaspoons McCormick® Gourmet Smoked paprika – Infuses that lovely smoky flavor.
• 2 teaspoons McCormick Ground Cumin – A warm spice that adds an earthy note.
• 1 teaspoon McCormick® Black Pepper – For a little kick!
• 1 large Avocado – Creamy and delicious, perfect for the accompanying ranch dressing.
• 1/3 cup packed cilantro – Adds freshness to the dish.
• 2 garlic cloves (peeled) – For that aromatic punch.
• 1/2 cup real mayonnaise (I use light) – Makes the ranch base creamy and rich.
• 1/2 cup sour cream (I use reduced fat) – Adds tang and creaminess to our dressing.
• 1/4 cup milk (plus more as needed) – Adjusts the consistency of the dressing.
• 2 tablespoons lime juice – Provides a zesty brightness.
• 2 teaspoons McCormick® Dried Parsley – For added flavor and color.
• 1 teaspoon McCormick® Dried Chives – Enhances the ranch flavor.
• 1/2 tsp EACH McCormick® Salt, McCormick® Pepper, McCormick® dried dill – These blend together to create a well-rounded seasoning.

The Process for Making Ancho Baked Chicken Wings

Making Ancho Baked Chicken Wings is a breeze, and you’ll love how quickly you can whip them up. Follow these simple steps to creating crispy, flavorful wings that will have everyone coming back for more.

1. Start by rinsing your chicken thoroughly under cold water. Once done, squeeze out the excess moisture and pat them very dry with paper towels. This step ensures that your wings get that perfect crispiness!
2. Line a baking sheet with foil for easy cleanup. On top of this, place a baking rack or oven-proof cooling rack. Lightly spray the rack with nonstick cooking spray. This helps keep the wings from sticking and allows air to circulate for even cooking.
3. If you want extra crispy wings, here’s a little secret: after placing the chicken on the rack, let it sit in the refrigerator for up to six hours. This drying out process enhances the crispiness. Just remember to spray the rack again with cooking spray before adding the wings!
4. Preheat your oven to 400 degrees F. This temperature is essential for achieving that perfect bake.
5. In a medium bowl, mix together all the rub ingredients: baking powder, brown sugar, ancho chile powder, salt, garlic powder, onion powder, smoked paprika, cumin, and black pepper. This blend is where the magic happens!
6. Add half of the rub to a large freezer bag. Toss in half of the dry chicken wings and shake until they’re evenly coated. This method ensures that every wing gets that delicious seasoning.
7. Line the seasoned wings on the prepared baking rack, making sure they’re not touching. Add the remaining rub ingredients and the remaining chicken wings to the freezer bag and repeat the shaking.
8. Now, bake your wings on the upper middle rack for 35 to 45 minutes, or until they are cooked through and golden brown. This is where the aroma fills your kitchen!
9. For that final touch, move the oven rack approximately 6 to 8 inches from the broiler. Broil the wings to your desired crispiness, but be sure to watch closely to prevent burning. If you’d like, flip the chicken wings over and broil the other side until crispy too!
10. While the wings are baking, prepare the Avocado Ranch dressing. In a blender, add your avocado, cilantro, garlic cloves, mayonnaise, sour cream, milk, lime juice, parsley, and chives. Blend until smooth, adding more milk as needed to reach your desired consistency. Chill before serving.

Things Worth Knowing

Pro Tips and Tweaks

Here are some valuable tips to make your Ancho Baked Chicken Wings even better!

• Storage: After enjoying your wings, store leftovers in an airtight container in the fridge for up to three days.
• Freezing: You can freeze the cooked wings for up to two months. Just reheat in the oven to maintain crispiness.
• Pairing: Serve with celery and carrot sticks for a classic touch, along with your Avocado Ranch dressing.
• Meal Prep: These wings are great for meal prep! Make a big batch for quick and easy lunches throughout the week.
• Experiment: Don’t be afraid to switch up the spices! Trying different flavors can lead to new favorites.

What to Pair With Ancho Baked Chicken Wings

When it comes to serving Ancho Baked Chicken Wings, the possibilities are endless. Here are some great pairing ideas:

• Classic Sides: Serve your wings with traditional favorites like french fries or potato wedges for a satisfying meal.
• Healthy Options: Pair with a fresh garden salad or coleslaw to balance the richness of the wings.
• Perfect for Gatherings: These wings are an excellent choice for parties, game days, or family gatherings. They’re always a hit!
• Seasonal Pairings: In summer, serve with grilled corn on the cob; in winter, a warm quinoa salad complements the wings beautifully.
• Storage Tips: Any leftovers should be stored in the fridge and can be reheated in the oven or air fryer to regain their crispiness.

FAQ

Conclusion

Ancho Baked Chicken Wings are not just a meal; they’re an experience that brings people together around the table. The smoky flavors blend beautifully with the crispy texture, making every bite memorable. If you’re looking to impress your guests or simply satisfy your cravings, give this recipe a try. You won’t be disappointed, and I guarantee everyone will be asking for seconds. So grab those wings, gather your loved ones, and enjoy a delightful meal together!

Ancho Baked Chicken Wings

The ultimate comfort food, Ancho Baked Chicken Wings are crispy, smoky, and full of flavor! Perfect for game day or cozy nights in, these wings will satisfy your cravings. Make them tonight for an easy weeknight dinner!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dinner

Cuisine American

Servings 24 servings

Calories 320 kcal

Equipment

• Blender
• Oven
• Peeler
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 24 pieces Chicken wings with skin, approx. 3 pounds
• 2 tablespoons Baking powder
• 2 tablespoons Brown sugar
• 1-2 teaspoons Ancho Chile Powder (1 tsp for less heat)
• 2 teaspoons Salt McCormick®
• 2 teaspoons Garlic Powder McCormick®
• 2 teaspoons Onion powder McCormick®
• 2 teaspoons Smoked paprika McCormick®
• 2 teaspoons Ground cumin McCormick®
• 1 teaspoon Black Pepper McCormick®
• 1 large Avocado peeled and pitted
• 1/3 cup Cilantro packed
• 2 cloves Garlic peeled
• 1/2 cup Mayonnaise (I use light)
• 1/2 cup Sour cream (I use reduced fat)
• 1/4 cup Milk plus more as needed
• 2 tablespoons Lime juice
• 2 teaspoons Dried Parsley McCormick®
• 1 teaspoon Dried Chives McCormick®
• 1/2 teaspoon Salt McCormick®
• 1/2 teaspoon Pepper McCormick®
• 1/2 teaspoon Dried Dill McCormick®

Instructions

 

• Rinse your chicken then squeeze and pat very dry with paper towels.
• Line baking sheet with foil for easy cleanup. Top baking sheet with baking rack/oven proof cooling rack and lightly spray with nonstick cooking spray.
• OPTIONAL: For extra crispy wings, add chicken in a single layer on baking rack and let them sit in the refrigerator for up to 6 hours to dry out. If you do this, then be sure to spray your rack again with cooking spray when you remove the wings to add them to the rub.
• Preheat oven to 400 degrees F.
• In a medium bowl, mix together Rub Ingredients. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on prepared baking rack so they are not touching. Add remaining Rub ingredients and wings to freezer bag and repeat.
• Bake on upper middle rack for 35-45 minutes or until chicken is cooked through. Move oven rack approximately 6-8″ from broiler and broil to desired crispiness, watching closely so they don’t burn. Optional: Flip chicken wings over and broil the other side until crispy.
• Meanwhile, add all of the Avocado Ranch ingredients to a blender and “chop” then puree until smooth, scraping sides down as needed. Add additional milk, a tablespoon at a time to reach desired consistency. Chill before serving.

Notes

• If you don’t like as much heat then reduce Ancho Chile to 1 teaspoon.

Keyword Ancho Chicken Wings, Avocado Ranch Dressing, Baked Wing Recipe, Crispy Chicken Wings

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Meet Sienna Blake

I’m Sienna, the detail-obsessed cook of the group! I specialize in baking and perfecting technical recipes so you never have to guess in the kitchen. I have tested this specific recipe multiple times adjusting the measurements and timing to guarantee it is absolutely foolproof and ready for your table. Trust the process, and I promise you’ll get amazing results!