Whether you’re hosting a tailgate, a cookout, or any casual party, chicken wings are constantly the most popular appetizer. Of the lots of methods to enjoy chicken, wings are our favorite when it comes to celebrations– they’re simple to choose up, and there’s no knife and fork required!

And the best part– you can forget the inconvenience of deep-frying– these wings get incredibly crispy in the oven. All the flavor and none of the hassle– you can’t beat that!

Components
3 lb. chicken wings (flats and drumettes).

1 Tbsp. kosher salt.

2 tsp. baking powder.

1 tsp. onion powder.

1 tsp. ground coriander.

1/2 tsp. black pepper.

1 cup hot red pepper jelly (from 1 [13-oz.] jar, such as Stonewall Kitchen).

2 Tbsp., plus 2 tsp. apple cider vinegar, divided.

2 Tbsp. saltless butter, cubed.

1/4 tsp. crushed red pepper.

1/2 cup bottled buttermilk cattle ranch dressing.

Sliced fresh cilantro.

Directions.
Sprinkle salt mix over chicken; toss well to coat. Set up chicken skin side down on a wire rack fitted over a rimmed baking sheet. Refrigerate chicken revealed for 1 hour.

While chicken cooks, stir together pepper jelly and 2 tablespoons of the apple cider vinegar in a medium saucepan; give a boil over medium high. Cook, stirring often, until jelly is melted, 1 to 2 minutes. Stir in butter and red pepper; eliminate from heat. Reserve 1/4 cup pepper jelly mix for brushing.

Get rid of chicken from oven. Using tongs, carefully turn chicken, and brush with reserved 1/4 cup pepper jelly mix. Return to oven; bake until well browned and crispy and a thermometer inserted into thickest part of chicken registers a minimum of 165 ° F, 18 to 20 minutes. Cool 5 minutes.

Stir together ranch and remaining 2 teaspoons cider vinegar. Transfer chicken wings to a large bowl. Add 1/2 cup pepper jelly mix; toss well to coat. Arrange wings on a serving platter; drizzle with remaining pepper jelly mix, and sprinkle with cilantro. Serve with ranch dip.