Empty My Fridge
Crispy Baked Chicken Wings
Ingredients
- Chicken wing1 kg
- Aluminium-free baking powder It has to be baking powder NOT baking soda2 tbsp
- Salt½ tsp
- Pepper½ tsp
Instructions
- Preheat the oven to 120°C (250°F) fan and place a rack on a large baking tray.
- Cut each wing at the joint into a mini wing and a drumette.
- Dry the wings with paper towels, then toss them in a large bowl with the baking powder, salt and pepper. Discard any leftover coating.
- Arrange the wings in a single layer on the rack, skin side up. They can touch.
- Place the tray on the lower shelf of the oven for 30 minutes.
- Turn the oven up to 220°C (425°F) fan and rotate the tray. Bake for a further 45 to 50 minutes, until the wings are lightly golden and crispy.
- Take the wings out and let them cool slightly before serving.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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