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

If using frozen wings, thaw completely (1-2 days in the fridge) and use paper towels to pay dry thoroughly so there is no remaining moisture.
If you are buying fresh chicken wings, look for packages labeled “party wings” or if you have to cut your fresh wings, halve at joints and discard wingtips.
Cooking your wings on the metal cooling rack is so you don’t have to flip the wings while they cook. If you don’t have a metal rack, just arrange the wings on the foil-lined pan, and turn them over every 20 minutes.
These crispy baked wings are good on their own simply served with ranch or blue cheese dressing.
Keep warm: you can leave the baked wings in a warm oven (170° F) for up to one hour.
Use your favorite or make your own buffalo chicken wing sauce – we love Sybergs Famous Wing Sauce or Sweet Baby Rays Buffalo Wing Sauce.

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: 1
Amount Per Serving: Calories: 802Total Fat: 60gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 32gCholesterol: 199mgSodium: 1482mgCarbohydrates: 25gFiber: 2gSugar: 1gProtein: 40g