Baked Chicken Wings
Crisp without deep frying. Fifteen minutes of work, the oven does the rest.
Ingredients
- 1kg chicken wings
- 1 tbsp baking powder (not soda)
- 1 tsp garlic powder
- 1 tsp paprika
- For the sauce: 60g butter, 1/3 cup hot sauce, 1 tbsp honey, 1 tsp vinegar
Method
- Dry the wings thoroughly with a cloth. Water is the enemy of crisp skin.
- Toss with baking powder, garlic powder, paprika, salt and pepper. The baking powder raises the skin's pH so it browns and crisps — it is the whole trick, and it must be powder, not soda.
- Lay on a rack over a tray so air circulates underneath.
- 220°C for 40 minutes, turning once. They should be deep golden and rattle on the rack.
- Sauce: melt butter with hot sauce, honey and vinegar.
- Toss the wings in the sauce right before serving, not before.