Crispy Baked Chicken Wings
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Ultimate Crispy Baked Chicken Wings, saucy, crunchy perfection—America’s favorite party food! Your wing game will be a hit at any gathering or game day.
Hot wings are right at home with party snacks like creamy Chilled Crab Dip, Pepperoni Pizza Sliders, Beer Cheese Dip, easy Sheet Pan Nachos with a side of Homemade Guac, and fresh Pico de Gallo.
Table of Contents
Why Crispy Baked Chicken Wings In The Oven Works!
Craving party wings that are finger-lickin’ good and guilt-free? Baked chicken wings are the best of both worlds, plus outstanding flavor and crispy tender wings.
- Easy Prep: Oven-baked wings require minimal hands-on time; just mix and toss for an easy finger food or tailgate snack.
- Crispy Perfection: Achieve a delightful crunch without the mess of deep-frying, giving you perfectly crispy wings every time.
- Versatile Flavors: Oven-baked wings can easily be seasoned or sauced to suit your flavor preferences, from spicy to sweet.
- Crowd Pleaser: Whether it’s game day or a party, these wings are guaranteed to be a hit with friends and family.
- No Fry Option: Skip the frying without compromising on flavor, opting for an alternative that doesn’t sacrifice the satisfying crunch.
How Many Wings Do I Need?
4 pounds of chicken wings is about 28 wings, give or take. If each person eats 4-5 wings, that would be about 6 six servings.
As a main dish, you can estimate about 6-8 chicken wings per person. For appetizers or if there are other dishes, plan for about 4-5 wings per person. Adjust based on the appetite of your guests and the variety of food being served.
*Recipe Notes
- The Right Cut – Opt for “party wings” when buying fresh or, if cutting them yourself, halve them at the joints.
- From Frozen – Plan to thaw frozen wings in the fridge for 1-2 days so they are completely thawed before baking.
- Dry Wings – Lay your portions out on paper towels and pat them dry. The more moisture removed from the party wings, the crisper the skin bakes up!
- Metal Rack Crisping – Baking wings on a metal rack saves you from flipping them, and you get nice, even crisping.
- No Rack, No Prob – Space your wings out on a foil-lined pan and flip them every 20 minutes to get crisp on both sides.
Ingredients For Oven Baked Chicken Wings
For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Savory Seasonings – kosher salt, garlic powder, ground cumin, paprika, onion powder, and black pepper.
- Chicken Wings – Drummies and wingettes, thawed and patted dry.
- Egg Whites – this is what is going to give you a crispy golden exterior.
- Hot Wing Sauce – (use your favorite sauce)
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How To Make Crispy Baked Chicken Wings
You’ll need a large bowl, tongs, metal cooling rack sprayed with non-stick spray and nested in a large-rimmed baking sheet lined with aluminum foil.
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
- Toss and coat dried wings in the savory seasoning blend.
- Pour frothy egg whites over the meat and toss to coat.
- Space the prepped wings skin side up on the baking rack on the prepped pan.
- Bake in a preheated 425°F oven until browned and crispy.
- Toss in your favorite buffalo chicken wing sauce.
- Serve immediately with ranch or blue cheese dressing and celery and carrot sticks on the side.
**The key to making crispy baked wings is getting the most moisture from the fatty skin before baking.
Expert Tips For Baked Chicken Wings
- I like to place the frozen wings in a deep dish lined with paper towels (to absorb moisture) thaw in the fridge.
- Line the baking sheet with foil to avoid a major mess and easy clean up later!
- Spacing chicken wings while they bake is crucial because overcrowding can lead to steaming instead of crisping.
- For a large group to feed, use two (or three) baking sheets and rotate them for fresh, hot, crispy wings. Overcrowding isn’t your friend!
- Go old school and use a broiler pan if you don’t have a suitable wire rack. I’d still line it with foil and cut the slits.
- If you don’t get that extra crispy finish, switch the oven to broil for the last 2-3 minutes, keeping a very close eye to prevent burning.
How To Store Crispy Party Wings
Following these steps, you can store oven-fried chicken wings and enjoy them for several days while maintaining their quality and freshness.
Place the cooled wings in an airtight container or wrap them tightly with plastic wrap. Get any leftover chicken wings into the fridge within two hours of baking them to keep them fresh.
Consume the wings within 3-4 days of refrigeration for optimal quality.
Crisp wings in the oven or air fryer to regain crispness before serving.
Recipe Variations
- Experiment with different seasoning blends for your baked wings: try powdered ranch dressing for a creamy tang or a taco mix for a bolder, zestier flavor.
- Egg allergies? Toss the party wings in a mixture of baking powder (it must be aluminum-free baking powder) and salt. The baking powder aids in crisping up the skin during baking.
- Give your wings a Mediterranean flair by seasoning them with a combination of olive oil, lemon zest, rosemary, and thyme for a refreshing herbal infusion.
- Add a touch of heat with a blend of cayenne pepper, chili powder, and a hint of brown sugar for a spicy-sweet contrast that packs a punch.
FAQs
Egg whites are often used in baking chicken wings to create a crispy and golden exterior. When the wings are coated in egg whites and then baked, they help form a thin, crunchy layer that adds texture to the wings.
Additionally, the egg whites act as a binder, helping any seasonings or coatings adhere to the wings for a more flavorful result.
Not at all. Chicken wings don’t need to be pre-cooked before cooking in the oven, just nice and dry to attain crispness. You can gently steam them first to render some of the fat out of the skin, for a firmer crunch!
Chicken wings cooked in the oven are safe to eat when the internal temperature reaches 165°F (74°C). You are looking for a golden-brown color and crispy texture on the outside.
Of course, you can, but it’s generally not recommended if you want to keep a crispy texture. The microwave will warm the chicken wings, but it tends to make the skin soggy rather than crisp. Use a toaster oven or an air fryer, or reheat in the oven if you want a crunch.
Serving Suggestions
These wings are a crowd favorite and they are one of my go-to easy appetizer recipes because they are so easy to make and just as easy to clean up!
- For a large party, arrange hot wings on a platter and use gravy boats or serving bowls filled with various wing sauces, including buffalo sauce, teriyaki sauce, Honey Sesame Asian Dressing or sweet and tangy Maple Dijon Vinaigrette, sweet chili sauce or BBQ sauce.
- Speaking of variety, besides ice-cold beer, bring out the big guns like my famous Beergarita, refreshing Cucumber Gimlet, or wow-worthy Pineapple Jalapeno Margarita.
- Crispy baked wings are excellent when served with just ranch or blue cheese dressing. Throw in the traditional 3-4” carrot and celery sticks to cleanse the palate and cool the heat.
- Make clean-up even easier when you serve hot wings in these super cute themed food trays: sturdy, disposable, and oilproof!
Like This Recipe?
I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!
Crispy Baked Chicken Wings
Ultimate Crispy Baked Chicken Wings, saucy, crunchy perfection—America's favorite party food! Your wing game will be a hit at any gathering or game day.
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
- ½ cup hot wings sauce (use your favorite sauce)
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil and set a metal cooling rack on top. Spray the rack with no-stick spray and set aside.
- Thoroughly pat the chicken dry using paper towels and set aside.
- Place wings in a large bowl and toss in the seasoning mix to coat. Pour frothy egg whites over the wings and toss with tongs or clean hands until thoroughly and evenly coated.
- Transfer coated wings skin side up to prepared baking sheet with rack.
- Bake the wings for 45-60 minutes in preheated oven, until the chicken wings are browned and crispy.
- Remove from heat, toss in your favorite buffalo chicken wing sauce, and serve.
- Transfer the baked chicken wings to a large bowl and gently toss in your favorite buffalo sauce until they are fully coated.
- Serve immediately with ranch or blue cheese dressing and celery and carrot sticks on the side.
Notes
How Many Wings Do I Need?
4 pounds of chicken wings is about 28 wings, give or take. If each person eats 4-5 wings, that would be about 6 six servings.
As a main dish, you can estimate about 6-8 chicken wings per person. For appetizers or if there are other dishes, plan for about 4-5 wings per person. Adjust based on the appetite of your guests and the variety of food being served.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 802Total Fat: 60gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 32gCholesterol: 199mgSodium: 1482mgCarbohydrates: 25gFiber: 2gSugar: 1gProtein: 40g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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