Pin it
This crispy baked chicken wing recipe delivers juicy wings with crunch so satisfying you will not believe they are made in the oven. Tossed in bold spices and finished with your favorite buffalo sauce these wings have converted even my most die-hard fried wing fans. They disappear in minutes at game day gatherings and family parties.
I figured crispy oven wings were too good to be true until I tried this. After years of soggy baked wing fails these became my go-to for every big game and even picky friends cannot get enough.
Ingredients
- Kosher salt: brings out the natural flavor of the chicken so be generous but do not overdo it
- Garlic powder: layers on savory flavor and makes the wings smell amazing during baking
- Ground cumin: provides earthiness and makes these wings feel like a restaurant treat
- Paprika: offers beautiful color and smoky undertones choose smoked Spanish paprika if available
- Onion powder: boosts flavor and ensures every bite is seasoned evenly
- Ground black pepper: gives the right amount of bite
- Chicken wings or drumies: look for fresh party wings with plump skin avoid any with excess liquid or grayish color
- Egg whites: help the seasonings cling and make the skin shatteringly crisp a secret trick for crunch
- Hot wing sauce: your favorite store brand or homemade adds just the right heat and tang
Step-by-Step Instructions
- Pat the Chicken Dry:
- Use plenty of paper towels to blot every wing completely dry. Crisp results depend on removing every bit of moisture even if it takes a minute longer.
- Mix and Coat with Spices:
- Combine the salt garlic powder cumin paprika onion powder and pepper in a small bowl. Toss the wings thoroughly in this spice mix to coat every surface and press seasonings in for maximum flavor.
- Add Egg Whites for Crunch:
- In a separate bowl beat the egg whites until frothy it should look like soft clouds. Pour over the spiced wings and use tongs or your clean hands to toss until every piece is slick and evenly covered.
- Arrange on a Rack:
- Line a large rimmed baking sheet with foil for easy cleanup and set a metal cooling rack on top. Spray the rack well so nothing sticks. Space the wings out in a single layer skin side up so air can circulate for crispiness.
- Bake Until Crispy:
- Slide the tray into a hot oven set at 425°F. Roast for forty-five to sixty minutes checking at forty-five. Wings should be deep golden crunchy and the skin should look wrinkled and tight. No flipping is needed thanks to the rack which lets air crisp both sides.
- Sauce and Serve:
- While hot transfer wings to a large bowl. Pour in wing sauce and gently toss with a big spoon or shake the bowl until evenly coated. Serve right away with your favorite dipping sauce and crunchy veggies.
Pin it
The addition of cumin is my not-so-secret twist. My family always notices something special in the flavor and it brings a Tex Mex flair that pairs perfectly with buffalo sauce or even a honey barbecue glaze. More than once my kids have tried to grab wings straight from the baking rack before they even hit the bowl.
Storage Tips
Keep leftover wings in a tightly sealed container in the fridge for up to three days. To re-crisp arrange on a rack in a hot oven for about ten minutes. Never microwave if you want to preserve their crunch the oven is your friend.
Ingredient Substitutions
You can swap out the hot wing sauce for a sweeter barbecue sauce or garlic parmesan for a milder take. If you need to avoid eggs try a little cornstarch instead of egg whites. Drumettes and flats both work but drumettes usually stay juicier.
Pin it
Serving Suggestions
Serve with classic blue cheese or ranch but do not skip the celery and carrot sticks on the side for a refreshing crunch. Sometimes I set out a tray with extra dipping sauces on game night and let everyone customize.
Cultural and Historical Context
Buffalo wings have been a bar snack staple since their accidental invention in Buffalo New York decades ago. Baking started as a home cook workaround but these days even restaurants are catching on since oven wings mean less mess and grease without sacrificing texture.
Frequently Asked Questions
- → How do you achieve crispy skin on baked wings?
Ensure the wings are thoroughly dry before seasoning and use a wire rack for even air circulation, which promotes crispiness.
- → Can you bake wings without flipping them?
Yes, placing them on a rack allows heat to surround each wing, making flipping unnecessary. If using a pan, turn every 20 minutes.
- → What sauces work best for tossing baked wings?
Classic buffalo, sweet BBQ, or garlic parmesan all pair well. Toss hot wings immediately in your favorite sauce to coat evenly.
- → Can I use frozen chicken wings?
Yes, but thaw fully and pat dry completely to avoid excess moisture and guarantee a crisp result in the oven.
- → What sides go well with baked wings?
Serve with blue cheese or ranch dressing, along with celery and carrot sticks for a traditional touch.