French Onion Dip Chicken Wings

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. 

• 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.

• 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. 

• 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.