American · serves 2

Baked Chicken Wings

Crisp without deep frying. Fifteen minutes of work, the oven does the rest.

55 min Easy Non-vegetarian

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

  1. Dry the wings thoroughly with a cloth. Water is the enemy of crisp skin.
  2. 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.
  3. Lay on a rack over a tray so air circulates underneath.
  4. 220°C for 40 minutes, turning once. They should be deep golden and rattle on the rack.
  5. Sauce: melt butter with hot sauce, honey and vinegar.
  6. Toss the wings in the sauce right before serving, not before.

Questions people ask about Baked Chicken Wings

How long does Baked Chicken Wings take?

About 55 minutes from starting to sitting down, and it is straightforward. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Baked Chicken Wings?

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.

What can I use instead of chicken in Baked Chicken Wings?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Baked Chicken Wings ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Baked Chicken Wings vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

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