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Crispy Ancho Baked Chicken Wings are tossed in the most tantalizing spice rub, baked until juicy on the inside, crispy on the outside then dunked in creamy Avocado Ranch!  These are so ADDICTING and you can prep them all in advance without the hassle, mess and heart attach of fried wings!   
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Crispy Ancho Baked Chicken Wings

Crispy Ancho Baked Chicken Wings are tossed in the most tantalizing spice rub, baked until juicy on the inside, crispy on the outside then dunked in creamy Avocado Ranch! These Oven Baked Chicken Wings can be completely prepped ahead of time then baked when you're ready without the hassle, mess and heart attack of fried wings -  can I get a hallelujah?!
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 24 chicken wings

Ingredients

Chicken Wings

  • 24 chicken wings with skin approx. 3 pounds

Ancho Spice Rub

  • 2 tablespoons baking powder
  • 2 tablespoons brown sugar
  • 1-2 teaspoons McCormick® Gourmet Ancho Chile Powder (1 tsp for less heat)
  • 2 teaspoons McCormick® salt
  • 2 teaspoons McCormick Garlic Powder
  • 2 teaspoons McCormick® onion powder
  • 2 teaspoons McCormick® Gourmet Smoked paprika
  • 2 teaspoon McCormick Ground Cumin
  • 1 teaspoon McCormick® Black Pepper

Avocado Ranch Dip

  • 1 large Avocado peeled and pitted
  • 1/3 cup packed cilantro
  • 2 garlic cloves, peeled
  • 1/2 cup real 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 McCormick® Dried Parsley
  • 1 teaspoons McCormick® Dried Chives
  • 1/2 tsp EACH McCormick® Salt, McCormick® Pepper, McCormick® dried dill

Instructions

Ancho Baked Chicken Wings

  • 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.

Avocado Ranch Dip

  • 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.