Oven Roasted Chicken Wings with Dipping Sauce

Serving Size:
4-6

Ingredients

2 lbs. chicken wings, flats and drums separated
2 Tbsp. olive oil
3 Tbsp. Dale’s Perfect Chicken Savory seasoning blend, divided
1 Tbsp. chopped garlic, from 2-3 small peeled cloves
2 lemons, zested and juiced, divided
½ cup mayonnaise
¼ cup sour cream
2 tsp. Ketchup
1 tsp. Worcestershire sauce

Directions

Pat chicken wings dry with paper towels and place in a medium bowl. Add olive oil, 2 tablespoons of Dale’s Perfect Chicken Savory seasoning blend, garlic, 2 teaspoons lemon zest, and 1 tablespoon lemon juice; toss wings to coat evenly in marinade mixture. Cover bowl and place in refrigerator for at least 4-6 hours or overnight if possible.
Make the dipping sauce: Combine mayonnaise, sour cream, ketchup, Worcestershire sauce, remaining tablespoon Dale’s Perfect Chicken Savory seasoning blend, 1 teaspoon lemon zest and 1 tablespoon lemon juice; stir well to blend ingredients. Refrigerate for at least 20 minutes before serving.
To roast wings: Preheat oven to 425°F and place oven rack in the middle position. Place a baking rack inside a rimmed baking sheet covered with aluminum foil. Lightly spray the rack with cooking spray. Place the marinated wings in a single layer on prepared rack, leaving a bit of space between each wing piece.
Roast chicken wings in preheated oven for 40-45 minutes, turning the pieces over halfway through cooking for even browning. For even better crispy wings, use your oven’s convection option and reduce cooking time to about 35-40 minutes. You can prepare this recipe in an air fryer as well, preheating the air fryer basket to 400°F and spraying the basket with cooking spray, but you will need to cook the wings in batches to achieve optimal crispiness on the outsides. In all cases, use a meat thermometer inserted in the thickest part of the largest wings and remove from oven when temperature measures 165°F.
Serve wings with prepared dipping sauce and enjoy!