French Onion Dip Chicken Wings

published Feb 8, 2024
French Onion Dip Chicken Wings

Onion soup mix is the secret to making crispy, crunchy chicken wings packed with rich flavor.

Serves4 to 6

Prep10 minutes

Cook40 minutes to 45 minutes

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overhead shot of a large plate of french onion dip chicken wings, topped with herbs.
Credit: Photo: Alex Lepe ; Food Stylist: Kelli Foster

When I want a game day appetizer that’s guaranteed to be devoured in minutes and have people asking for the recipe, I make my French onion dip chicken wings. A plate of these crispy baked chicken wings, alongside a bowl of creamy onion dip, is a total game day win. With their crispy, crunchy bite and rich, savory flavor (thanks to a packet of onion soup mix), these wings win every single time — and they couldn’t be any easier to make. 

Key Ingredients in French Onion Dip Chicken Wings

  • Chicken wings. You’ll need a 2-pound package of wings (about 20 to 24 pieces total). If it’s available to you, go for party wings to limit the prep work. 
  • Onion soup mix. The wings pick up big, big flavor and a little added crunch from this star ingredient.
  • Unsalted butter. Gets melted and tossed with the cooked wings just before serving. It adds even more flavor and gives the wings an eye-catching glossy sheen.
  • Parsley. In addition to a pretty pop of color, tossing the wings with chopped parsley adds a little bit of bright fresh flavor.
Credit: Photo: Alex Lepe ; Food Stylist: Kelli Foster

How to Make French Onion Dip Chicken Wings

  • Coat the wings. If the wings are whole, you’ll want to separate the flat and drumette first. Pat the wings dry with paper towels. Place in a large bowl with a glug of olive oil and an envelope of onion soup mix and use your hands to coat the wings all over.
  • Roast the wings. Place the wings in a single layer on a wire rack set inside a rimmed baking sheet. Roast until the chicken is cooked through and the skin is browned and crispy.
  • Toss with butter and parsley. Add the cooked wings to a large, clean bowl with melted butter and chopped parsley and toss to combine. 
  • Dig in! Place the wings on a large plate, garnish with a little more chopped parsley, grab a few napkins, and enjoy. 

If You’re Making French Onion Dip Wings, a Few Tips

  • Use party wings, if you can. “Party wings” are when the flats and drumettes are already separated, so there’s no need to cut the wings before cooking. I find these to be widely available at grocery stores. Plus, using them cuts out a prep step.
  • Use Lipton’s onion soup mix. This isn’t sponsored by Lipton’s in any way. Having tried this recipe with every brand of onion dip and soup mix I could get my hands on, I found this one to have the best flavor, plus it has bits of onion that offer a great texture. I found some other brands to be overly salty.
  • Line the baking sheet for easier cleanup. I prefer using foil with this recipe because it catches all the drippings from the chicken and makes for much easier, speedier cleanup. But if you really don’t like using aluminum foil, you can skip it here.

French Onion Dip Chicken Wings

Onion soup mix is the secret to making crispy, crunchy chicken wings packed with rich flavor.

Prep time 10 minutes

Cook time 40 minutes to 45 minutes

Serves 4 to 6

Nutritional Info


  • 2 pounds

    chicken wings, preferably party wings

  • 1 (1-ounce) envelope

    onion soup mix, such as Lipton’s

  • 1 tablespoon

    olive oil

  • 1/2 small bunch

    fresh parsley (about 10 sprigs)

  • 2 tablespoons

    unsalted butter


  1. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside.

  2. Prepare 2 pounds chicken wings if the wings are whole and not yet separated: Use a chef's knife or kitchen shears to cut through the first joint of each wing to remove the wing tip. Discard or freeze the wing tips for stock. Cut through the second joint to separate the wing into the forearm (flat) and upper arm (drumette) sections (20 to 24 pieces total).

  3. Pat the wings dry with paper towels and place in a large bowl. Add 1 (1-ounce) envelope onion soup mix and 1 tablespoon olive oil. Toss with your hands until the chicken is evenly coated. Place on the wire rack in a single layer, spacing them evenly apart.

  4. Roast until the wings are cooked through and the skin is crispy, 40 to 45 minutes. Meanwhile, pick the leaves from 1/2 small bunch fresh parsley and finely chop until you have 2 tablespoons. A few minutes before the wings are ready, melt 2 tablespoons unsalted butter. Set aside to cool slightly.

  5. Transfer the wings into a large, clean bowl. Add the butter and half of the parsley, and toss until well-coated. Transfer to a large plate or platter and garnish with the remaining parsley.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.