Crispy Baked Chicken Wings

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.