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
  • ½ tsp salt (make sure it's regular table salt)
  • ½ tsp 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.
  • Place in a single layer on the rack, skin side up. It's fine for them to be touching. Discard any remaining coating once tossed together.
  • 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.
  • Take out of the oven to cool slightly befor serving.