Ingredients

The following ingredients have 4 Servings
  • 2.2 lbs (1 kg) chicken wings
  • 2 level tbsp aluminium-free baking powder (It has to be baking powder (NOT baking soda - see further notes on baking powder below)
  • ½ tsp salt (make sure it's regular table salt)
  • ½ tsp pepper
  • 1 1/4 cups (300g) tomato ketchup
  • 4 tbsp white wine vinegar
  • 5 tbsp dark brown sugar
  • 2 tbsp black treacle or molasses
  • 3 tbsp honey
  • 2 tbsp vegetable oil
  • 1 tbsp Worcestershire Sauce
  • 1/2 tsp mustard powder ( - or 1 tsp English mustard)
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp black pepper

Instruction

  • Preheat the oven to 120C/250F and place a rack on a large baking tray.
  • Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.
  • Place in a single layer on the rack. It's fine for them to be touching slightly. Place on the lower shelf of the oven for 30 minutes.
  • After 30 minutes, turn the oven up to 220C/425F and rotate the tray for even cooking. Cook for a further 45-50 minutes until the wings are lightly golden and crispy (if your wings aren't particularly meaty, cook for 10 minutes less). Take out of the oven.
  • Whilst the wings are baking, make the barbecue sauce. Place all of the ingredients in a saucepan and mix together.
  • Heat over a medium-high heat, until boiling, then simmer for 5 minutes. Turn off the heat.
  • Toss the barbecue sauce with the wings and serve straightaway.