Crispy Sour Cream and Onion Wings

By Kia Damon

Published Feb. 2, 2024

Crispy Sour Cream and Onion Wings
Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
4(70)
Notes
Read community notes

These crisp, flavorful wings have all the goodness of classic sour cream and onion potato chips — including leaving your fingers caked with tasty seasoning. The creamy, tangy dipping sauce is a perfect foil for the crackly skin and can be doubled to use as a dip for crudités or chips. It’s a common misconception that crunchy chicken wings can be obtained only by deep-frying, but this recipe subverts that notion with the use of a pantry ingredient: baking powder. Using baking powder helps with browning and results in all the crackle with none of the hassle. For best results, avoid using expired baking powder.    

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings

    For the Wings

    • 1tablespoon baking powder
    • 1tablespoon dried dill
    • 1tablespoon onion powder
    • 2teaspoons garlic powder
    • 1½teaspoons kosher salt (such as Diamond Crystal) or ¾ teaspoon coarse kosher salt (such as Morton)
    • 1teaspoon ground black pepper
    • ½teaspoon smoked paprika
    • 2pounds chicken wings, separated into wingettes and drumettes

    For the Sauce

    • ½cup sour cream
    • ¼cup mayonnaise
    • 2tablespoons whole milk
    • 1tablespoon fresh lemon juice
    • ¼cup minced fresh chives
    • 2teaspoons garlic powder
    • Salt and black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1056 calories; 75 grams fat; 21 grams saturated fat; 1 gram trans fat; 29 grams monounsaturated fat; 18 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 82 grams protein; 1215 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Make the wings: Arrange a rack in the center of the oven and heat the oven to 425 degrees. Line a sheet pan with parchment paper and place a metal cooling rack on top.

  2. Step 2

    In a large bowl, mix together the baking powder, dried dill, onion powder, garlic powder, salt, black pepper and smoked paprika. Pat the wings dry with a paper towel to remove any excess moisture. This step is crucial for achieving the right texture.

  3. Step 3

    Add the wings to the seasoning and toss to coat evenly. Arrange the wings on the rack in the pan, spacing about ½ an inch apart.

  4. Step 4

    Roast on the center rack for 20 minutes, then rotate the pan and cook for another 15 minutes, or until the wings are golden brown with some darker spots. Let the wings rest for 5 minutes before serving.

  5. Step 5

    Meanwhile, make the sauce: Whisk together the sour cream, mayonnaise, milk and lemon juice, then mix in the chives and garlic powder. Season to taste with salt and pepper. Serve with the wings.

Ratings

4 out of 5
70 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

The Eatinist Bitch

For the person who said that these wouldn’t be done in 20 mins - the directions say 20 mins, then they instruct to rotate the pan and cook for another 10 or 15 minutes. In my slow oven, it’ll take more haha. But I’ve cooked wings to doneness in 35 minutes in a good oven before.

Ren H

I think you missed step 4: Step 4 Roast on the center rack for 20 minutes, then rotate the pan and cook for another 15 minutes, or until the wings are golden brown with some darker spots. Let the wings rest for 5 minutes before serving.

edna

I have made these wings quite often in the past 4 months. I never use the dill (the flavor is too domineering). And, I made the dipping sauce only once and didn’t think it worth the effort when so many easy options (bbq sauce, honey mustard sauce, ranch dressing etc) are available. It has been very popular and everyone asks for the recipe.

Terry P

Followed the recipe exactly except for using convection oven. Perfectly crispy wings and a tasty sauce.

adams

These were pretty good. I let the rub sit on the chicken for 20ish minutes before baking. Maybe that was why we didn’t have grittiness like a few people experienced. We used scallions instead of chives for the dip and enjoyed it.

Ben

If, like me, you are spoiled by the brilliant recipes by Melissa Clark and others on this service, then you may respond like I did: this recipe just isn’t very good.

JJ

How do you make them this brown ?? Broiler?

L

Amazing. So easy and really really good.

Crispy!

These were delicious and perfectly crispy. I didn’t have that splash of milk for the sauce so I used water and had no issues. Would make again.

Robin

Made as written, the wings had a gritty mouthfeel from all of the dried spices and herbs, something I couldn’t get around. The dip worked okay as a chip dip but didn’t help the wings. N.B. The garlic powder explodes exponentially in the dip the longer you keep it.

rabbitsnake

I'll be honest, the crispiness was there. But the taste was just bland to me. The predominant flavor was dill, but otherwise nothing.

Candace

We cooked longer - about 5 minutes. Delicious

Jessica

Amazing!!! My favorite go to wing recipe now

The Eatinist Bitch

For the person who said that these wouldn’t be done in 20 mins - the directions say 20 mins, then they instruct to rotate the pan and cook for another 10 or 15 minutes. In my slow oven, it’ll take more haha. But I’ve cooked wings to doneness in 35 minutes in a good oven before.

lee

These wings will not be done and crispy in a mere 20 minutes. They need to be baked closer to 40 or 45 minutes.

Ren H

I think you missed step 4: Step 4 Roast on the center rack for 20 minutes, then rotate the pan and cook for another 15 minutes, or until the wings are golden brown with some darker spots. Let the wings rest for 5 minutes before serving.

Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More From Summer Appetizer Recipes

Trending on Cooking

Cooking Guides