Crispy Baked Chicken Wings (Print Version)
# Ingredients:
→ Seasoning
01 -
1 tablespoon kosher salt
02 -
2 teaspoons garlic powder
03 -
2 teaspoons ground cumin
04 -
2 teaspoons paprika
05 -
2 teaspoons onion powder
06 -
1 teaspoon ground black pepper
→ Chicken
07 -
1.8 kilograms chicken wings and/or drumettes
→ Preparation
08 -
2 egg whites, beaten until frothy
09 -
120 millilitres hot wings sauce
# Instructions:
01 -
Preheat oven to 220°C. Line a large rimmed baking tray with aluminium foil and set a metal cooling rack on top. Lightly coat the rack with non-stick spray.
02 -
Thoroughly pat the chicken wings dry using paper towels and set aside.
03 -
Place wings in a large bowl. Add salt, garlic powder, cumin, paprika, onion powder, and black pepper. Toss to coat evenly. Pour frothy egg whites over the wings and mix until all pieces are thoroughly coated.
04 -
Transfer the coated wings skin side up onto the prepared baking rack, leaving space between each piece for proper air circulation.
05 -
Bake in the preheated oven for 45 to 60 minutes, or until chicken is golden brown and skin is crispy.
06 -
Remove wings from oven. Transfer immediately to a large bowl and toss gently in hot wing sauce until evenly coated.
07 -
Serve hot with ranch or blue cheese dressing and celery and carrot sticks on the side, if desired.
# Notes:
01 -
Using a metal cooling rack elevates the chicken for even oven circulation, resulting in a crispier texture without needing to flip the wings.
02 -
If wings are frozen, thaw completely and pat dry to eliminate excess moisture before seasoning.
03 -
Look for 'party wings' or prepare your own by cutting wings at the joints and discarding wingtips.
04 -
To keep wings warm, leave them in a 75°C oven for up to one hour before serving.
05 -
Wing sauce can be store-bought or homemade to taste.