Blackened Chicken Wings With Dairy-Free Cool Ranch Dip

The technique of coating the chicken wings in spices creates a very flavorful crispy skin. In this healthful baked method, the comes out very tender, and rivals a deep fryer’s results.

Plus, see plenty more great Super Bowl party ideas here.

Makes: 4 servings of wings and 1 cup of dip
Both recipes free of: gluten and all top allergens


Chicken Wings
  • 1 tbsp chipotle chili powder
  • 1 tbsp smoked paprika
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp black pepper
  • 1 1/2 tsp salt
  • 2 lb chicken drumettes and wingettes (wing tips already removed)
  • Carrot sticks, for serving
  • Celery sticks, for serving
Cool Ranch Dip
  • 1 cup vegan, soy-free or regular mayonnaise
  • 1 1/2 tbsp minced fresh parsley
  • 1 tsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 2 – 4 tbsp unsweetened plain dairy-free milk beverage

Recipe Tips

For less spicy wings, substitute a mild chili powder for all or part of the chipotle chili powder.


For Wings

  1. Preheat oven to 400° F and place a wire rack over a rimmed baking sheet.
  2. Place chili powder, smoked paprika, cumin, garlic powder, onion powder, black pepper and salt in a large sealable plastic bag. Seal and shake until spices are well distributed.
  3. Add chicken drumettes and wingettes to the plastic bag, seal and shake until fully coated with all seasoning.
  4. Place coated chicken on the wire rack with pieces not touching one another. Bake for 40-50 minutes or until lightly blackened and crispy on the outside.
  5. Serve chicken wings with Cool Ranch Dip, carrot sticks, and celery sticks.

For Dip

  1. Place mayonnaise, parsley, lemon juice, garlic powder, onion powder, salt and black pepper in a medium bowl and whisk until smooth.
  2. Add milk beverage, as needed, to reach desired consistency.
  3. Keep in an airtight container in the refrigerator until ready to serve.

is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of