By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
241 cal · 55 min
French Onion Dip Chicken Wings
Recipe GLPRca5f6cdcff5b93
Crispy chicken wings seasoned with savory French onion soup mix, then finished with a rich butter and fresh parsley coating. These wings deliver the classic flavors of French onion dip in a delicious appetizer or main course format.
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Ingredients
2 pounds chicken wings, preferably party wings
1 (1-ounce) envelope onion soup mix
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 small bunch fresh parsley (about 10 sprigs)
Directions
Preheat your oven to 400°F (200°C). Pat the chicken wings dry with paper towels to remove excess moisture, which will help them crisp up during cooking.
In a small bowl, combine the onion soup mix with the olive oil, stirring until a paste-like mixture forms. This will serve as your seasoning base for the wings.
Place the dried chicken wings in a large bowl. Pour the onion soup mixture over the wings and toss thoroughly to coat all pieces evenly with the seasoning.
Spread the wings in a single layer on a baking sheet lined with foil or parchment paper. Bake for 35-40 minutes, stirring halfway through, until the wings are golden brown and reach an internal temperature of 165°F.
While the wings are finishing, finely chop the fresh parsley and melt the butter in a small saucepan or microwave.
Remove the wings from the oven and transfer them to a clean bowl. Pour the melted butter over the hot wings and add the chopped parsley. Toss gently until all wings are coated with the butter and parsley mixture.
Serve the wings warm, either as an appetizer or as a main course with your favorite sides.
Comments
This is a straightforward weeknight winner: chicken wings and onion soup mix are staples at every Charlotte chain, olive oil and butter are pantry basics, and fresh parsley shows up at Harris Teeter, Food Lion, Publix, and Kroger year-round. Budget 75 minutes if you're starting from raw wings—the stated 55 minutes likely assumes wings are already patted dry and oven prepped, which adds 10 to 15 minutes most home cooks will spend. Cost per serving lands around $2 to $2.50, driven entirely by the wings themselves. The dish reheats reasonably well in a low oven, making it solid for game day or a casual dinner that feeds a crowd without fussiness. The only caveat is that wings shed grease as they sit, so eat them fresh or expect a pool of fat when you reheat.
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