Crispy Baked Chicken Wings with Veggie Sticks

Preheat your oven to 250°F (120°C). Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with non-stick cooking spray.

Pat 2 pounds of chicken wings dry with paper towels. This step is crucial for achieving crispy skin.

In a large bowl, combine 1 tablespoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Add the dried chicken wings to the bowl and toss until evenly coated with the seasoning mixture.

Arrange the wings in a single layer on the prepared wire rack, making sure they don't touch each other.

Bake at 250°F (120°C) for 30 minutes. This initial low-temperature cooking helps render the fat under the skin.

Increase the oven temperature to 425°F (220°C) and continue baking for another 20 minutes, or until the wings are golden brown and crispy.

While the wings are baking, prepare the veggie sticks. Wash all vegetables thoroughly.

Peel 4 medium carrots and cut them into 3-4 inch sticks. Cut 4 celery stalks into similar-sized pieces.

Slice 1 medium cucumber and 2 bell peppers into sticks of similar size to the carrots and celery.

For the yogurt dip, combine 1 cup Greek yogurt, 2 tablespoons chopped fresh dill, 2 tablespoons chopped fresh chives, 1 tablespoon lemon juice, 1 teaspoon honey, 1 minced garlic clove, and a pinch of salt and pepper in a bowl.

Whisk the dip ingredients together until smooth and refrigerate until ready to serve.

Once the wings are done, remove them from the oven and let them rest for 5 minutes.

Arrange the crispy wings on a serving platter with the veggie sticks and yogurt dip on the side.

Serve immediately while the wings are still hot and crispy.