Crispy Baked Chicken Wings Recipe That’s Better Than Fried

There’s something undeniably satisfying about biting into a crispy chicken wing. That golden skin with just the right amount of crunch, the juicy meat inside, and the bold, tangy sauce clinging to every bite—it’s comfort food at its finest. Whether you’re gearing up for a game day spread, planning a cozy family dinner, or simply craving something savory and finger-licking good, these crispy baked chicken wings will hit the spot every single time.

Now, before we go any further, let me clear something up: yes, these wings are baked, not fried. But don’t let that fool you into thinking they’re any less crispy. The secret lies in a simple but clever technique—tossing the wings in frothy egg whites before baking. This helps create that signature crunch without the need for oil-soaked frying. Combined with a savory seasoning mix and your favorite wing sauce, the end result is a plate of wings that tastes every bit as indulgent as the deep-fried kind—but with a much cleaner finish and easier cleanup.

What I love most about this recipe is how approachable it is. You don’t need any fancy tools or complicated steps. It’s just good, honest cooking that delivers big-time flavor. Plus, this is a great make-ahead option. You can prep the wings ahead of time, season them, and simply pop them in the oven when you’re ready.

This recipe was born from years of tweaking and experimenting in my kitchen, especially during football season when my family practically lives off wings and dips. And now, it’s our go-to recipe every time we have friends over or want a little something extra for dinner. It’s the kind of dish that gets everyone hovering around the tray, grabbing seconds (and thirds), and asking for the recipe before the night is over.

Why You’ll Love This crispy baked chicken wings Recipe

There are so many reasons this chicken wing recipe stands out from the rest. First and foremost, it’s baked—not fried—so it’s a bit lighter while still giving you that crispy, golden exterior that we all love in a good wing. The egg whites play a key role in that crunch, giving each piece a delicate, crackly coating that crisps up beautifully in the oven.

Let’s talk flavor. The seasoning blend is bold and balanced, using garlic powder, cumin, paprika, and onion powder for depth, while kosher salt and black pepper round everything out. It’s a savory, smoky, and just-spicy-enough combination that hits all the right notes. You can easily tweak it too—if you like things a bit spicier, just add a pinch of cayenne or a few red pepper flakes.

What also makes this recipe so loveable is how versatile it is. Want to make it a full meal? Serve the wings alongside a big salad or some roasted veggies. Need a crowd-pleasing appetizer? These are perfect for that too. You can even toss them in different sauces to please everyone—buffalo for the heat-lovers, honey barbecue for the sweet-tooth types, and garlic parmesan for those who like it cheesy and savory.

These wings are also perfect for meal prep. Make a big batch on the weekend and enjoy leftovers for days. They reheat well and maintain their flavor, especially if you follow the storage tips we’ll go over later in this article.

And here’s one more thing to love: you don’t need a deep fryer, gallons of oil, or even much cleanup. The oven does all the work. Just line a baking sheet with foil, throw on a wire rack (or don’t, we’ve got a no-rack option too), and you’re set.

Health Benefits of these crispy baked chicken wings

While chicken wings might not always be associated with health food, this recipe manages to strike a delicious balance between indulgence and smarter choices. Because these wings are baked, not fried, you skip the heavy oil that usually comes with traditional wing recipes. That means fewer calories and less saturated fat, but still plenty of flavor and crunch.

Using egg whites instead of oil or butter is another smart move. Egg whites add virtually no fat, but they help create that crispy exterior we crave. This method keeps the wings light and protein-packed, making them a great option for those trying to eat healthier without giving up their favorite comfort foods.

Chicken itself is a solid source of lean protein, especially when you use wings or drummies with the skin left on. Protein is essential for building and repairing muscle, supporting metabolism, and keeping you feeling full longer. If you’re trying to stay on track with your nutritional goals, these wings can easily fit into your plan with the right portion sizes.

The seasoning mix also contributes some unexpected benefits. Garlic powder and onion powder, for example, both offer antibacterial and anti-inflammatory properties. Cumin and paprika are known for their antioxidants, and black pepper can aid in digestion and enhance nutrient absorption.

Lastly, these wings are completely customizable to meet dietary needs. You can use low-sodium wing sauce to reduce the salt content or choose sugar-free sauces if you’re watching your carbs. For anyone following a halal diet, this recipe is naturally compliant—no pork products or alcohol, and you can use certified halal chicken.

So, while they may feel like an indulgence, these crispy baked wings actually check quite a few boxes when it comes to smart, balanced eating. They’re a feel-good option for game day, family dinners, or anytime you need a little extra flavor without the extra guilt.

Preparation Time, Servings, and Nutritional Information

This chicken wing recipe is as straightforward as they come, and the timing works beautifully for weeknight dinners or weekend gatherings. From start to finish, you’ll need just over an hour, but most of that is hands-off oven time—giving you space to whip up a few sides or just kick back while the wings do their thing.

Here’s the full breakdown:

Preparation Time: 15 minutes
Cooking Time: 45–60 minutes
Total Time: 60–75 minutes

Servings: This recipe yields about 6–8 servings, depending on the appetite and side dishes. If you’re serving these at a party with lots of other snacks, you could stretch it to feed 10–12 as an appetizer.

Calories per serving: Approximately 320
Protein: 27g
Fat: 18g
Carbohydrates: 3g
Fiber: 0g
Sugar: 1g
Sodium: 720mg (depending on sauce used)

These numbers are estimates and will vary depending on the exact brands and types of ingredients you use. For a lower sodium version, you can use a reduced-salt seasoning mix and opt for a homemade or low-sodium sauce. For lower fat, consider removing the skin before baking—though you’ll lose some of that irresistible crispiness.

Another great thing about this recipe is that you don’t need any exotic ingredients or expensive cuts of meat. A big bag of frozen chicken wings or drumettes from your local grocery store will do just fine—just make sure to thaw and pat them dry for best results.

All in all, it’s a time-efficient, budget-friendly recipe that checks the boxes for flavor, ease, and flexibility.

Ingredients List of these crispy baked chicken wings

Here’s everything you’ll need to make these crispy baked chicken wings. The list is short, the ingredients are pantry staples, and the results are anything but ordinary.

Main Ingredients:

• 4 lbs chicken wings or drummies – Make sure they’re completely thawed and patted dry with paper towels. Dry wings are key to achieving crispy skin in the oven.
• 2 egg whites – Beaten until frothy. This acts as a light coating that helps the seasoning stick and promotes crisping during baking.
• ½ cup wing sauce of your choice – This is where you get to customize your flavor. Use buffalo, honey garlic, barbecue, or even a sweet chili sauce, depending on your preference.

Savory Seasoning Mix:

• 1 tbsp kosher salt – Adds the base seasoning and enhances all the other flavors.
• 2 tsp garlic powder – Brings out that classic, savory flavor we all love in wings.
• 2 tsp cumin – Adds a subtle earthiness and warmth to the seasoning mix.
• 2 tsp paprika – For color and a hint of smoky sweetness.
• 2 tsp onion powder – Complements the garlic and boosts the savory profile.
• 1 tsp black pepper – Adds a mild kick and rounds out the flavor.

Optional Ingredients:

• Celery sticks and carrot sticks – Classic accompaniments that offer crunch and a cooling contrast to spicy wings.
• Ranch or blue cheese dressing – For dipping. Use a halal-certified brand or make your own.

Every ingredient in this list plays an important role. The egg whites help the skin crisp without deep frying. The seasoning mix brings balance and complexity to each bite. And the sauce ties it all together, giving you endless variations with the same simple method.

Once you’ve gathered everything, you’re just a few simple steps away from one of the best batches of chicken wings you’ve ever made.

Step-By-Step Cooking Instructions of these crispy baked chicken wings

Now that you’ve got everything prepped and ready to go, it’s time to get these wings into the oven and on their way to golden, crispy perfection. This step-by-step guide walks you through the entire process, from preparation to baking to tossing them in your favorite sauce. I’ll also include a few helpful tips and alternatives along the way to make sure your wings come out just right, no matter what.

Step 1: Preheat the Oven

Start by preheating your oven to 425°F (218°C). This high heat is key to crisping up the skin without needing a deep fryer.

While the oven heats, get your baking sheet and rack ready:

• Line a large rimmed baking sheet with aluminum foil for easy cleanup. The foil catches drips and prevents the pan from getting greasy or sticky.
• Place a wire rack on top of the foil-lined pan. This helps air circulate under the wings so they cook evenly and get crispy on all sides.
• Spray the rack lightly with non-stick cooking spray to prevent sticking.

No wire rack? No problem. If you don’t have one, you can bake the wings directly on the foil. Just make sure to flip them every 20 minutes so both sides crisp up evenly.

Step 2: Prep and Dry the Chicken Wings

Proper preparation makes a big difference when it comes to crispy wings. First, make sure your wings are fully thawed. Frozen wings will release too much moisture in the oven and steam instead of bake.

Next, use paper towels to pat the wings completely dry. This might seem like a small step, but it’s essential for getting that perfectly crispy skin. Any excess moisture on the surface of the wings will prevent browning.

Once they’re dry, place the wings in a large mixing bowl and get ready to season.

Step 3: Mix the Savory Seasoning Blend

In a small bowl, mix together your seasoning ingredients:

• 1 tablespoon kosher salt
• 2 teaspoons garlic powder
• 2 teaspoons cumin
• 2 teaspoons paprika
• 2 teaspoons onion powder
• 1 teaspoon black pepper

Give the mix a quick stir to make sure everything is evenly combined. The goal here is to coat every wing evenly, so having the seasoning ready before tossing is helpful.

Now sprinkle the seasoning over the wings. You can do this in two parts—half at a time—tossing in between to ensure all wings are evenly coated.

Step 4: Add the Egg Whites

In a separate bowl, beat your 2 egg whites until they’re light and frothy. This doesn’t take long—just 30 to 60 seconds with a fork or whisk. You’re not going for stiff peaks here, just some light foam.

Pour the frothy egg whites over the seasoned wings and use your hands or a large spoon to toss them gently but thoroughly. Every wing should be lightly coated. The egg whites will help the wings brown and crisp in the oven without needing oil.

Don’t skip this step—it’s one of the secrets to that irresistible, oven-crisp texture.

Step 5: Arrange the Wings on the Rack

Once the wings are coated, carefully arrange them skin-side up on your prepared wire rack. Leave a little space between each piece so the heat can circulate freely.

If you’re baking directly on foil, do the same—just remember to flip the wings halfway through the cooking time to crisp both sides.

Step 6: Bake the Wings

Place the baking sheet on the middle rack of your preheated oven. Bake the wings for 45 to 60 minutes, depending on the size and thickness of your chicken.

After about 20–25 minutes, check on the wings. If you’re not using a rack, flip each wing carefully with tongs to brown the other side. If you’re using a wire rack, you can leave them be—they’ll crisp up nicely without flipping.

You’ll know the wings are ready when:

• The skin is golden and crisp
• The internal temperature reaches 165°F (use a meat thermometer if unsure)
• The edges start to look slightly charred or caramelized

If you like your wings extra crispy, leave them in for the full 60 minutes or finish with a quick broil at the end—just 2–3 minutes on high, watching closely to prevent burning.

Step 7: Toss in Sauce

Once the wings are cooked to crispy perfection, remove them from the oven and let them sit for 3–5 minutes. This rest time allows the juices to redistribute and makes them easier to handle.

Transfer the hot wings to a clean mixing bowl and pour in your ½ cup of wing sauce. Gently toss the wings until they’re fully coated. Use tongs or shake the bowl with a lid on—whatever works best for you.

You can use classic buffalo sauce, honey barbecue, garlic parmesan, lemon pepper, or even gochujang for a Korean twist. Choose your favorite or split the batch into two and try different sauces.

Step 8: Serve and Enjoy

Serve your sauced wings immediately while they’re still hot and crispy. Pair them with crunchy celery and carrot sticks, and don’t forget a generous side of ranch or blue cheese dressing for dipping.

These wings are best enjoyed fresh, but they also reheat surprisingly well (more on that later).

Optional garnishes include:

• Chopped fresh parsley or cilantro for color
• A sprinkle of toasted sesame seeds
• A squeeze of lime or lemon juice for brightness

Optional Step: Double Sauce for Extra Flavor

If you like your wings super saucy, you can do a double toss—once before serving and again right before eating. Just be careful not to drench them to the point where they lose their crispiness.

Alternatively, serve extra sauce on the side for dipping.

Alternate Cooking Method: Air Fryer

Yes, you can absolutely make these wings in an air fryer. Here’s how:

• Preheat your air fryer to 400°F.
• Arrange the seasoned, egg-white-coated wings in a single layer in the basket.
• Air fry for 22–25 minutes, shaking the basket halfway through.
• Toss in sauce and serve.

The air fryer method is great for small batches and gives fantastic results—crispy, juicy wings with less cooking time.

Alternate Cooking Method: Convection Oven

If you’re using a convection oven, reduce the temperature slightly to 400°F and check the wings at the 40-minute mark. The fan-assisted heat tends to cook things a bit faster and more evenly.

Troubleshooting Tip: Wings Not Crispy?

If your wings aren’t getting crispy, here are a few things to check:

• Were the wings dry before baking? Excess moisture is the enemy of crispy skin.
• Did you overcrowd the pan? Crowded wings will steam instead of bake. Make sure there’s space between each piece.
• Is your oven running hot or cold? An oven thermometer can help you check.
• Did you use the egg whites? Skipping this step can affect the final texture.

Stick with this method, and you’ll get it right. These wings have become a staple in our house because they’re reliable, flavorful, and surprisingly easy to make.

How to Serve of these crispy baked chicken wings

Serving chicken wings may seem straightforward, but how you present and pair them can take this dish from simple snack to full-on crowd-pleaser. Whether you’re preparing these crispy baked wings for a casual weeknight dinner, a weekend hangout, or a festive party spread, the way you serve them can make all the difference.

To begin with, you’ll want to serve the wings hot and freshly tossed in sauce. As they come out of the oven, they’re at peak crispiness, and once they’re coated in your favorite sauce, they’re irresistible. Arrange them on a large platter or tray to create that “wow” factor. A sprinkle of chopped herbs like fresh parsley or cilantro on top adds a nice pop of color and freshness.

Classic accompaniments are key. No batch of wings is complete without crunchy vegetables on the side. Stick with traditional celery sticks and carrot sticks for that satisfying bite that balances the spice and richness of the wings. These also provide a cooling contrast, especially if you’re using a hot sauce.

Next up, don’t forget the dips. Place small bowls of ranch dressing or blue cheese dressing on the side. Both offer that creamy, tangy counterpoint to the bold flavors of the wings. For a halal-friendly option, make sure your dressing is made with permissible ingredients or try whipping up your own with yogurt, herbs, garlic, and lemon juice.

If you’re turning this into a meal, consider serving the wings alongside some filling sides. Baked sweet potato fries, roasted corn on the cob, a light green salad, or seasoned rice are all excellent pairings that complement the bold flavors of the chicken without competing with them.

For a fun twist, serve the wings with multiple sauces. Offer a few different options in separate bowls—buffalo, garlic parmesan, honey mustard, sweet chili—so everyone can mix and match. This works especially well at parties where guests may have different flavor preferences.

And if you’re setting a table, provide plenty of napkins or wet wipes, because wings are meant to be eaten with your hands. Add a bowl for discarded bones and maybe even some lemon wedges for freshening up.

Serving these crispy baked wings isn’t just about the food—it’s about creating a vibe. Casual, flavorful, and a little messy in the best way possible. Keep it relaxed, keep it fun, and let the wings do the talking.

Pairing Suggestions for these crispy baked chicken wings

One of the best things about chicken wings is how well they pair with a variety of sides and beverages. Because they’re bold, savory, and often spicy, they do best when balanced with cooling or complementary flavors. Below are some delicious pairing ideas that can help you build a full meal around these crispy baked wings.

Side Dishes

1. Crisp Garden Salad – A fresh green salad with a tangy vinaigrette can lighten up your plate and offer a crunchy, refreshing contrast to the wings. Try an arugula or romaine base with cucumbers, cherry tomatoes, and a lemony dressing.

2. Seasoned Potato Wedges – These are hearty, satisfying, and pair beautifully with the wings’ spice. Roast your wedges with paprika, garlic, and a bit of olive oil for a golden, crispy finish.

3. Corn on the Cob – Sweet, juicy corn pairs wonderfully with savory, spicy wings. Grill or roast it with a sprinkle of salt and a touch of butter or olive oil.

4. Rice or Couscous – Serve wings over a bed of seasoned rice or fluffy couscous to turn them into a more filling meal. Add chopped herbs or lemon zest for an extra flavor boost.

5. Coleslaw – A cool, creamy slaw made with cabbage, carrots, and a light yogurt-based dressing can help cut through the heat of the wings and add texture to the plate.

Beverage Pairings

1. Sparkling Water with Citrus – Refreshing and crisp, a glass of sparkling water with a squeeze of lime or lemon is a great non-alcoholic pairing that cleanses the palate between bites.

2. Iced Tea or Lemonade – Both are crowd-friendly, sweet and slightly acidic drinks that work well with bold flavors like buffalo or barbecue sauce.

3. Fruit Juice Mocktails – For something fun, mix up a batch of pomegranate or pineapple juice with a splash of sparkling water and fresh mint. These fruity mocktails offer a cooling counterbalance to spicy wings.

4. Yogurt-Based Drinks – In some cultures, yogurt drinks like lassi are served with spicy meals to cool the palate. A lightly salted or mint-infused yogurt drink would be a refreshing, dairy-rich choice.

Whatever you choose to pair your wings with, the key is to offer contrast—think cool with hot, creamy with spicy, crisp with tender. That balance turns an already great dish into a complete and satisfying meal.

Storage, Freezing & Reheating Instructions

One of the many advantages of this baked chicken wing recipe is that it stores and reheats beautifully. Whether you’ve made a big batch for meal prep or have a few leftovers after a gathering, here’s how to store, freeze, and reheat your wings while maintaining their flavor and texture.

Storing in the Refrigerator

Let the wings cool to room temperature first, but don’t leave them out longer than two hours. Once cooled, transfer them to an airtight container and store them in the refrigerator. They’ll stay fresh for up to 3 days.

To keep them from getting soggy, avoid piling the wings on top of one another. If possible, layer them with parchment paper between layers or use a wide, shallow container.

Freezing Instructions

If you want to freeze the wings, here’s how to do it right:

1. Let them cool completely after baking and saucing.
2. Arrange them in a single layer on a baking sheet lined with parchment paper.
3. Place the sheet in the freezer for 1–2 hours, or until the wings are frozen solid.
4. Transfer the frozen wings to a freezer-safe container or zip-top bag, label it with the date, and store for up to 3 months.

This flash-freezing method prevents them from sticking together and makes it easy to grab just a few at a time when needed.

Reheating Instructions

When you’re ready to enjoy the wings again, reheating them the right way makes all the difference.

In the Oven:

• Preheat your oven to 375°F.
• Place the wings on a wire rack set over a baking sheet (or directly on the sheet with parchment).
• Bake for 15–20 minutes, or until hot and crisp. This method gives you the best texture, especially if the wings were originally baked.

In the Air Fryer:

• Set your air fryer to 375°F.
• Heat for 5–8 minutes, checking halfway through.

Avoid using the microwave if possible, as it tends to make the wings rubbery and soggy. If it’s your only option, reheat on medium power for 1–2 minutes, then finish in a toaster oven for crispiness.

Reheating your wings properly means you get to relive that crispy, flavorful experience all over again—even days later.

Common Mistakes to Avoid in these crispy baked chicken wings

Even though this crispy baked chicken wings recipe is wonderfully simple, a few common mistakes can stand between you and crispy chicken wing greatness. But don’t worry—every one of these can be easily avoided with just a little awareness. Below are the most frequent missteps and how you can steer clear of them to ensure your wings come out flavorful, crispy, and perfectly cooked every single time.

1. Not Drying the Wings Thoroughly

This is arguably the number one mistake people make. Moisture on the surface of the wings causes steam in the oven, which leads to soggy skin instead of the crisp, golden crust you’re after. Always pat the wings completely dry with paper towels before seasoning and coating. If you have the time, let them sit uncovered in the fridge for 30 minutes to air-dry even further.

2. Skipping the Wire Rack

While you can still make these wings without a rack, using one makes a noticeable difference. A wire rack allows air to circulate underneath the wings, helping them cook evenly and stay crispy on all sides. Without it, you’ll need to flip the wings frequently, and even then, the bottoms may stay soft or greasy.

3. Using Too Much Sauce Before Baking

Saucing the wings before they go into the oven is a quick route to soggy results. Sauce contains moisture, and when added too early, it can soften the crispy coating as the wings bake. Instead, bake the wings until crispy first, then toss them in sauce while they’re hot right before serving.

4. Overcrowding the Pan

It’s tempting to pack all the wings onto one baking sheet to save time, but overcrowding leads to steaming instead of roasting. Make sure there’s space between each wing so the hot air can do its job. If you have a lot of wings, use two baking sheets or cook in batches.

5. Skipping the Egg Whites or Using the Yolks

The egg whites in this recipe serve an important purpose: they create a thin, sticky layer that holds the seasoning and crisps up in the oven. If you skip them or use whole eggs instead, you won’t get the same light, crispy texture. Only use the whites, and beat them until frothy before tossing them with the wings.

By avoiding these five common mistakes, you’ll dramatically increase your chances of success. These small tweaks make a big difference—and they’ll turn your homemade wings into something that rivals your favorite restaurant version.

Pro Tips

Now that you know how to avoid the most common pitfalls, let’s take things a step further. These pro tips are the little secrets and expert techniques that elevate your wings from good to absolutely unforgettable. They come from trial and error, plenty of recipe testing, and lots of happy taste-testers over the years.

1. Use Fresh, Never Frozen Wings When Possible

While frozen wings work just fine in this recipe, fresh wings give you a noticeable edge in terms of texture. They tend to be meatier and hold up better during baking. If you do use frozen, just be sure they’re fully thawed and dried before cooking.

2. Double-Bake for Extra Crispiness

If you have the time, consider a two-stage baking method. Bake the wings at low heat (around 250°F) for 30 minutes to render out the fat, then turn up the oven to 425°F and bake until golden and crispy. This mimics the results of frying, with an even crisper skin.

3. Rest the crispy baked chicken wings After Baking

Just like any other meat, wings benefit from a brief rest after cooking. Letting them sit for 3–5 minutes after coming out of the oven helps redistribute the juices and keeps the texture just right before you toss them in sauce.

4. Customize the Seasoning Mix

Once you’ve tried the base seasoning, start experimenting. Add a dash of cayenne pepper for extra heat, a little smoked paprika for deeper flavor, or even a pinch of brown sugar for a sweet-spicy combo. You can tailor the seasoning to match whatever sauce you’re using.

5. Reheat Under the Broiler for Maximum Crunch

If you’re reheating leftovers, the best way to restore crispiness is to broil them for 2–3 minutes. Just keep a close eye on them—broilers work fast. This method revives the skin while keeping the inside juicy.

These pro tips might seem small, but they have a huge impact. They’ll help you troubleshoot, customize, and perfect your wings with ease. Whether it’s your first time making them or your fiftieth, these strategies make all the difference.

Frequently Asked Questions (FAQs)

Every great recipe sparks a few questions, and this one is no exception. Below are the most commonly asked questions about making crispy baked chicken wings—plus some bonus tips to help you feel even more confident in the kitchen.

1. Can I use drumsticks or thighs instead of wings?

Absolutely. While the cooking time will be longer due to their larger size, the same seasoning and technique work beautifully on drumsticks or bone-in thighs. Just adjust the baking time to 50–60 minutes, or until the internal temperature reaches 165°F.

2. Do I need to marinate the wings?

Nope! The combination of egg whites and seasoning gives the wings more than enough flavor and crispiness. However, if you have time and want to deepen the flavor, you can season the wings and refrigerate them uncovered for a few hours or overnight before baking. This also helps dry the skin further.

3. Can I make the wings ahead of time?

Yes, and there are two ways to go about it. You can season and coat the raw wings a few hours ahead and refrigerate until you’re ready to bake, or you can fully bake them, cool them, and reheat just before serving. They reheat wonderfully in the oven or air fryer.

4. What’s the best way to get crispy wings without a wire rack?

If you don’t have a rack, make sure you flip the wings every 20 minutes so both sides get browned. You can also place them on a bed of crumpled foil to elevate them slightly off the pan.

5. What sauces go best with these wings?

The beauty of this recipe is its versatility. These wings work with almost any sauce—buffalo, honey garlic, teriyaki, lemon pepper, garlic parmesan, sweet chili, and more. Feel free to divide your batch and try a few.

6. Can I make this crispy baked chicken wings recipe gluten-free?

Yes! Just be sure your sauce and seasoning ingredients are certified gluten-free. Most of the spices in this recipe are naturally gluten-free, but double-check any store-bought wing sauces or dressings.

7. Can I skip the sauce entirely?

Of course. These wings are incredibly flavorful on their own. If you’re looking to reduce sugar or carbs, feel free to serve them dry-rubbed with a side of lemon wedges or yogurt-based dip.

8. How long do leftovers last in the fridge?

Cooked wings will stay fresh in the refrigerator for up to 3 days. Make sure to store them in an airtight container to maintain moisture and flavor.

9. Can I freeze the wings after baking?

Yes. Cool the wings completely, freeze on a baking sheet, then transfer to a freezer-safe container. They’ll keep well for up to 3 months and can be reheated in the oven or air fryer.

10. Do I have to beat the egg whites until stiff peaks form?

No need for stiff peaks. Just beat the egg whites until frothy—think bubbly and foamy, not thick. This light coating is what helps the skin crisp up in the oven.

These FAQs cover the most important questions home cooks tend to have. Still wondering about something? Feel free to reach out or leave a comment—I love helping fellow foodies perfect their wings.

Conclusion & Call to Action

So there you have it—crispy, oven-baked chicken wings that are big on flavor, simple to make, and endlessly versatile. Whether you’re a wing connoisseur or a kitchen newbie, this recipe is the kind of foolproof crowd-pleaser that you’ll find yourself coming back to again and again. With that irresistible golden crunch, juicy interior, and customizable sauces, these wings are the ultimate blank canvas for your favorite flavors.

More than just a snack or party appetizer, these wings can hold their own as the star of any meal. They’re easy enough for a weeknight dinner, yet impressive enough for your next get-together. And because they’re baked, not fried, you can feel a little better about indulging. From the egg white crisping technique to the punchy seasoning blend, every step is designed to make the most of each bite.

If you’re feeling inspired, I encourage you to make this recipe your own. Experiment with new seasoning blends, try out different sauces, or switch up your sides to fit the occasion. This isn’t just a one-hit wonder—it’s a recipe you can build on, personalize, and truly make part of your go-to rotation.

Now it’s your turn. Head to your kitchen, grab those wings, and get baking. Once you try this method, I think you’ll be hooked. And when you do, I’d love to hear about it. Leave a comment below, tell me how yours turned out, or share your own favorite sauce combo. Better yet, snap a photo and tag me on social media—I always love seeing your creations and hearing your tweaks.

Ready to dive in? Let the crispy wing magic begin.

Print