Appetizers
Betty White’s iconic chicken wings from Pacifica are legendary for their crispy celery crust and tangy yogurt streaks—now you can recreate them at home with this foolproof recipe. The secret lies in a crunchy celery-herb coating that bakes up golden and crispy, paired with a bright, creamy yogurt sauce that cuts through the richness. This isn’t just another wing recipe; it’s a tribute to Betty’s signature Pacifica style, where coastal flavors meet bold, satisfying crunch.
The process is simpler than you’d think: start with tender chicken wings tossed in a seasoned celery-herb batter, then bake until crispy and golden. The yogurt sauce—tangy, slightly sweet, and packed with garlic and lemon—adds a signature Pacifica touch that makes these wings unforgettable. Whether you’re hosting a game day or craving a taste of Betty’s Pacifica, this recipe delivers restaurant-quality results in your own kitchen.
What sets these wings apart is the perfect balance of textures: the celery crust stays crispy even after dipping, while the yogurt sauce adds a cool, creamy contrast. Serve with classic Pacifica sides like celery sticks, carrot sticks, and a bowl of ranch for dipping—just like Betty would. This recipe is designed to impress, so let’s get started on wings that’ll have everyone asking for seconds.
The best part? These wings reheat beautifully, making them perfect for meal prep or leftovers. The celery crust maintains its crunch, and the yogurt sauce stays vibrant, ensuring every bite tastes as fresh as the first. Whether you’re cooking for a crowd or treating yourself, Betty White’s Pacifica wings are a game-changer for any appetizer spread.
Ingredients for betty white chicken wings pacifica
Six ingredients make the crispy celery crust, and seven bring the tangy yogurt sauce to life—just like Betty’s Pacifica magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 3 lb | Split into drumettes and flats |
| Plain Yogurt 🧀 | 1 cup | Greek or regular, full-fat preferred |
| Celery Stalks 🧅 | 3 whole | Fresh, tough strings removed |
| Fresh Parsley 🌿 | ½ cup | Finely chopped, stems included |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| All-Purpose Flour 🌾 | 1 ½ cups | For dredging |
| Baking Powder 🍞 | 1 tbsp | For extra crunch |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Olive Oil 🫒 | ¼ cup | For tossing |
| Honey 🍯 | 1 tbsp | For yogurt sauce |
| Mayonnaise 🥫 | ½ cup | For yogurt sauce |
| Hot Sauce 🔥 | 1 tbsp | Optional, for heat |
The celery is the star here—fresh, crisp stalks from the produce section make all the difference. Look for vibrant green ones with no brown spots (those mean it’s past its prime). Trader Joe’s and Whole Foods have the best selection, but your regular grocery store works too. The parsley adds that bright, herby punch—farmers market parsley is ideal, but the plastic-wrapped kind in the store is fine in a pinch. For the yogurt, full-fat Greek yogurt gives the best texture, but regular yogurt works if that’s what you’ve got. Just make sure it’s plain—flavored yogurts can mess with the balance.
No fresh parsley? Dried parsley at half the amount gets you close, though it won’t be as vibrant. Short on celery? Substitute extra parsley or even finely chopped green onion—just keep the total volume the same. The honey in the yogurt sauce can be swapped for maple syrup if you’re avoiding it, but trust me, the honey adds that perfect touch of sweetness that cuts through the tang. For the hot sauce, Frank’s RedHot is a classic, but any mild to medium heat will work. And if you’re feeling fancy, add a pinch of smoked paprika to the yogurt sauce for a smoky Pacifica twist.
These wings are made for sharing—double the batch if you’re feeding a crowd. The celery crust stays crispy for 2-3 days in the fridge, but the yogurt sauce is best made fresh (it’s just a few minutes of work). Store the wings and sauce separately—combine when ready to serve. Pro tip: Reheat in a 350°F oven for 10 minutes to keep that crunch. Leftovers? Freeze the wings for up to 2 months—just thaw and crisp in the oven before serving. The yogurt sauce? Make it fresh when you’re ready to eat.
Why You'll Love This Recipe
- No-Yogurt Mess: The yogurt marinade is creamy but stays put—no sticky fingers or drippy disasters. I just mix it in a bowl, toss the wings, and let them sit while I chop celery. Honestly, the celery sticks add crunch without overpowering, and the parsley keeps it fresh-tasting even if I prep ahead.
- Garlic-Parsley Magic: That raw garlic and fresh parsley combo? It’s the secret weapon. The yogurt softens the garlic’s bite just enough, while the parsley brightens every bite—like a little herbal hug. Between us, it’s the kind of flavor that makes you forget about store-bought sauces.
- Game Day Ready: I’ve used these wings for everything: casual Friday lunches, Super Bowl snacks, or even a lazy Sunday brunch. The celery sticks double as a veggie side if you’re feeling fancy, and the leftovers reheat like a dream (wrap them in foil for crispy edges).
- Budget-Friendly Crunch: Celery and parsley stretch this recipe further than you’d think. I buy wings in bulk, and the yogurt-marinated version costs half what restaurant wings do. Plus, the leftovers keep for days—my kids beg for them, and I never feel guilty about the grocery bill.
Step-by-step instructions for celery-crusted chicken wings with tangy yogurt drizzle
Betty White's Pacifica recipe delivers crispy, celery-crusted wings with a creamy yogurt sauce that's tangy and irresistible.
Prep the Wings and Celery Crust
Pat the 3 lb chicken wings dry with paper towels—this is critical for crispy crusts. Split them into drumettes and flats, removing any excess fat. In a food processor, pulse the 3 whole celery stalks (tough strings removed) until finely chopped but not pasty. Add the 0.5 cup fresh parsley, 4 cloves minced garlic, 1.5 cups all-purpose flour, 1 tbsp baking powder, 1.5 tsp salt, and 1 tsp black pepper. Pulse until fully combined and the mixture resembles coarse breadcrumbs.
Spread the celery mixture on a plate and set aside. Here's the thing—don't skip the food processor. Chopping by hand leaves uneven pieces that won't crisp uniformly. The celery adds a refreshing crunch that balances the richness of the wings.
Create the Yogurt Sauce
In a small bowl, whisk together the 1 cup plain yogurt, 0.5 cup mayonnaise, 1 tbsp honey, 2 tbsp lemon juice, and 1 tbsp hot sauce (if using). The sauce should be smooth and slightly thick—almost like a ranch dressing. Taste and adjust seasoning with more salt or lemon juice if needed. Cover and refrigerate while you prepare the wings.
This sauce is where the magic happens. The yogurt keeps it creamy, the honey adds subtle sweetness, and the hot sauce gives it that signature Pacifica kick. I like to make it slightly tangy so it cuts through the crispy wings perfectly.
Dredge and Bake to Crispy Perfection
Preheat your oven to 425°F. Working in batches, toss the wings in the celery mixture, pressing gently to adhere. Place them on a wire rack set over a baking sheet—this allows air to circulate for even crisping. Bake for 25 minutes, then flip and bake another 20-25 minutes until golden brown and crispy.
Don't overcrowd the rack or the wings will steam instead of crisp. You'll know they're ready when the celery crust is deep golden brown and the wings pull away from the rack easily. The internal temperature should reach 165°F in the thickest part.
Toss in Olive Oil for Extra Crunch
Remove the wings from the oven and let them cool for 5 minutes. In a large bowl, toss the hot wings with the 0.25 cup olive oil—this step is Betty White's secret for that extra-crispy finish. The oil penetrates the crust while it's still warm, locking in the crunch. Return the wings to the baking sheet and broil for 2-3 minutes until the oil is fully absorbed and the crust is extra crispy.
Watch them like a hawk during broiling—they go from perfect to burnt in seconds. The oil might look like too much, but trust me, it's worth it for that restaurant-quality crunch.
Serve with Yogurt Sauce
Transfer the crispy wings to a serving platter and drizzle generously with the reserved yogurt sauce. Toss lightly so each wing gets a beautiful streak of sauce. Serve immediately with extra sauce on the side for dipping—these wings disappear fast!
Each bite delivers that perfect balance: crispy celery crust, juicy chicken, and that tangy yogurt sauce that ties it all together. The celery adds a refreshing crunch that keeps the dish from being too heavy, making this a crowd-pleaser for any gathering.
Pro Tips For Making Betty White Chicken Wings Pacifica
- PAT THE WINGS DRY: Grab paper towels and wipe down the raw wings before marinating—this isn’t optional. I learned this the hard way when my yogurt marinade just slid off the skin instead of sticking, leaving me with soggy wings instead of tender, flavor-packed bites.
- GARLIC TO PASTE: Smash those garlic cloves into a flat, puréed mess before mixing them into the yogurt. Whole cloves? Nope. You’ll get uneven flavor and chunks that turn to mush instead of blending smoothly—this is the thing that matters most for that creamy, cohesive sauce.
- MARINATE 2+ HOURS: If you’re short on time, skip it—but if you want wings that actually taste like the recipe, let them sit for at least two hours (overnight is better). I used to rush this and ended up with wings that were just “yogurt-flavored” instead of tangy, garlicky perfection.
- SAUCE IN BATCHES: Make the yogurt sauce in small batches—this isn’t the prettiest method, but it’s the tastiest. Freshly mixed sauce clings better to the wings, and you won’t end up with a watery, diluted mess if you’re grilling or baking in stages. Trust the process.
Essential equipment for this dish
Oven Essentials
You’ll need an oven preheated to 425°F for baking the wings, but the real magic happens with a wire rack placed over a baking sheet. This setup ensures air circulates all around the wings, creating that signature crispy crust. I recommend a stainless steel rack—it’s durable and heats evenly. If you don’t have one, a cooling rack from the dollar store works in a pinch. 🔥
Food Processor
The food processor is non-negotiable for the celery crust. It finely chops the celery, parsley, and garlic into even pieces, which is key for a uniform crunch. I use my Ninja BN601—it’s affordable and gets the job done. If you’re chopping by hand, you’ll end up with uneven bits that won’t crisp as well. Pro tip: Pulse in short bursts to avoid over-processing into a paste.
Mixing Bowls
You’ll need at least two large mixing bowls: one for tossing the wings in the celery mixture and another for the olive oil toss after baking. I prefer stainless steel bowls because they’re easy to clean and don’t absorb odors. A deep, wide bowl (like a 12-inch Pyrex mixing bowl) works best for coating the wings evenly. Avoid glass if you’re tossing hot wings—it can crack under sudden temperature changes.
Basting Brush
A silicon basting brush is your best friend for applying the olive oil after baking. I use a OXO Good Grips—it’s heat-resistant and easy to grip. Brush the oil lightly over the wings in the final step to lock in that extra crunch. If you don’t have one, a clean pastry brush or even a paper towel (lightly oiled) will work in a bind. Just don’t skip this step—it’s what gives these wings that restaurant-quality finish.
Serving Platter
For presentation, a wooden cutting board or slate serving tray elevates the dish to Pacifica-worthy levels. The natural texture contrasts beautifully with the crispy wings. If you’re serving a crowd, a large stainless steel platter (like a 16-inch hotel pan) keeps everything contained. Drizzle the yogurt sauce artistically over the wings right before serving—it adds that final touch of Betty White’s signature flair. ✨
Nutrition facts
Frequently asked questions
Can I use air fryer instead of oven for these wings?
Preheat your air fryer to 375°F and cook the wings in batches for 12-15 minutes, flipping halfway. The celery crust will crisp up beautifully, though you may need to broil for an extra 2 minutes to get that golden finish. Just watch closely—they can burn faster in an air fryer!
What’s the best way to store leftovers?
Store the wings in an airtight container for up to 3 days in the fridge. Reheat at 350°F for 10 minutes to restore crispiness. The yogurt sauce should be made fresh when reheating—it’s quick to whisk together! For longer storage, freeze the wings (without sauce) for up to 2 months.
Can I make these wings gluten-free?
Yes! Replace the all-purpose flour with 1.5 cups gluten-free flour blend and add 1 tbsp cornstarch for better texture. The celery and parsley will still provide that signature crunch, though the crust may be slightly less crisp. Test with a small batch first to adjust seasoning.
Why does the celery crust turn soggy?
Soggy crusts usually happen from steam—don’t overcrowd the wire rack! Bake in batches if needed, and ensure your oven rack is positioned in the middle for even heat. The 5-minute rest after baking is also key—it lets the crust set before the olive oil step. Pro tip: Pat wings very dry before coating!
What are the best sides to serve with these?
Betty White’s Pacifica style pairs perfectly with classic celery sticks, carrot sticks, and a bowl of ranch or blue cheese dressing. For something lighter, try a crisp green salad with lemon vinaigrette or roasted potatoes with rosemary. The tangy yogurt sauce works great as a dip for all!