Good Shepherd Wings
★ Issue CMSC·20–011 · Published 13 Mar 2020
bakedbaked/roastedchicken

Good Shepherd Wings.

Crispy wings hit with Good Shepherd spice, then dunked in tangy sour cream and Hooked

PREP 15 min
COOK 45 min
TOTAL 1:0h h
SERVES 4 people
HEAT mild
BLEND RATING 5.0 15 reviews · Good Shepherd®
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You'll need
Rimmed sheet panWire rackInstant-read thermometerSmall bowl

Crispy wings hit with Good Shepherd spice, then dunked in tangy sour cream and Hooked

Ingredients

FOR THE WINGS

  • 12 Chicken wings, separated into drumette and wing. (24 pieces)
  • 1 Teaspoon salt
  • ¼ Cup cooking oil
  • 2 Teaspoons onion powder
  • 1 Tablespoon Casa M Spice Co® Good Shepherd®

FOR THE DIP

  • ½ Cup sour cream
  • 2 Tablespoons Casa M Spice Co® Hooked®
  • 2 Tablespoons chives, chopped for garnish

Method

  1. 01

    Heat your oven

    10 min

    Get your oven to 375°F so it's ready when the wings are prepped. A properly heated oven ensures even cooking and that crispy finish you're after.

  2. 02

    Set up your baking station

    2 min

    Line a baking pan with foil and set a wire rack on top. The rack keeps wings elevated so hot air circulates underneath — that's how you get crispy all around, not soggy bottoms.

  3. 03

    Clean and dry the wings

    5 min

    Wash your wing pieces and pat them bone-dry with paper towels. Moisture is the enemy of crispness, so don't skip this step.

  4. 04

    Blend your dry seasoning

    2 min

    In a bowl, mix salt, onion powder, and Good Shepherd® together, then add your cooking oil and stir until you've got a paste. The oil carries the spices and helps them stick to the wings.

  5. 05

    Coat the wings

    3 min

    Add the wings to your spice mixture and toss well, making sure every piece gets coated. This is where the flavor happens, so don't be shy.

  6. 06

    Arrange on the rack

    2 min

    Lay the wings in a single layer on your wire rack, not touching. Crowding the pan traps steam and kills your crisp, so give them space.

  7. 07

    Bake until cooked through

    40 min

    Bake at 375°F for about 40 minutes until the wings are fully cooked and juices run clear when you pierce the thickest part. This is low and slow enough to cook the meat without burning the seasoning.

  8. 08

    Make the dip

    2 min

    While the wings are baking, mix sour cream with Hooked® seasoning and set it aside. You want this ready to go when the wings hit the table.

  9. 09

    Broil for color and crunch

    4 min

    Once the wings are cooked through, crank your broiler to high and give them 3 to 5 minutes for that golden, crispy finish. Watch them close — broilers move fast and you want color, not char.

  10. 10

    Cool slightly and garnish

    3 min

    Let the wings rest a couple minutes so they set up, then top that dip with chopped chives. A little rest keeps them juicy inside while the exterior stays crisp.

  11. 11

    Serve with the dip

    Plate up those wings while they're still warm and set the herb dip alongside. That's your spread right there — crispy, seasoned, and ready to go.

From Mike's Notebook

01

Separate wings before seasoning—drummettes and flats cook at different rates, so coat them together but watch flats finish first.

02

Toss wings with oil before the dry rub hits the pan—seasoning alone won't brown properly without fat to carry it.

03

Mix the dip right before serving—Hooked's heat fades as sour cream sits, so make it fresh for full punch.

Nutrition

460 Calories / serving
36 gProtein
34 gTotal Fat
8 gSat. Fat
3 gCarbs
0 gFiber
1 gSugars
395 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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