Crispy Baked Chicken Wings
Directions
- 1Preheat oven to 425°F. Line a baking sheet with foil, place a sprayed cooling rack on top.
- 2Pat chicken wings dry.
- 3Toss wings in seasoning mix, then coat with egg whites.
- 4Place wings skin-side up on the prepared rack.
- 5Bake for 45-60 minutes until browned and crispy.
- 6Toss with your favorite wing sauce.
- 7Serve immediately with ranch or blue cheese dressing, celery, and carrots
Ingredients
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 1 teaspoon ground black pepper
- 4 lbs chicken wings and/or drumies (see notes)
- 2 egg whites, beaten until frothy
- 0.5 cup hot wings sauce (use your favorite sauce)
Equipment
large bowltongsmetal cooling racklarge rimmed baking sheetaluminum foilpaper towels
Tips
- Pat chicken dry thoroughly to ensure crispy skin.
- Use a metal rack for even crisping; if not available, flip wings every 20 minutes.
- Don't overcrowd the baking sheet.
- For extra crispy wings, broil for the last 2-3 minutes (watch carefully).
- Reheat leftover wings in an oven or air fryer to maintain crispiness.
- If you have egg allergies, use a mixture of aluminum-free baking powder and salt instead of egg whites
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