How to get the BEST Crispy Chicken Wings!

Ingredients

• 1 kilogram Chicken Wings (fresh or thawed, skin on; includes both flats and drumettes)
• 2 tablespoons Aluminium-Free Baking Powder (level tablespoons; draws moisture from the skin for crispness)
• 0.5 teaspoon Salt (fine sea salt)
• 0.5 teaspoon Black Pepper (freshly ground)

Instructions

1. Cut Wings at the Joint

   Place each wing on a cutting board and feel for the natural joint between the drumette and the flat; cut through the joint with a sharp knife to separate them into two pieces.

   Time: PT5M

2. Dry the Wings

   Pat the wing pieces thoroughly with paper towels until no surface moisture remains.

   Time: PT3M

3. Season with Baking Powder, Salt, and Pepper

   In a large mixing bowl combine the dried wings with 2 level tablespoons of aluminium‑free baking powder, ½ teaspoon salt, and ½ teaspoon black pepper. Toss gently until each piece is lightly coated.

   Time: PT4M

4. Arrange on Wire Rack

   Place a wire rack on a baking tray and spread the wings in a single layer, ensuring they do not touch. Discard any remaining coating that falls off.

   Time: PT2M

5. First Low‑Heat Bake

   Put the tray on a low shelf of the pre‑heated oven and bake for 30 minutes.

   Time: PT30M

   Temperature: 150°C

6. High‑Heat Finish for Crispness

   Increase the oven temperature to 220°C (425°F), rotate the tray, move it to the middle rack, and bake an additional 40‑45 minutes until the wings are deep golden and crispy. If the wings are small or very meaty, reduce the time by 5‑10 minutes.

   Time: PT42M

   Temperature: 220°C

7. Serve

   Remove the tray using oven mitts, let the wings rest for 2 minutes, then serve as‑is or toss with your favorite sauce.

   Time: PT2M

Nutrition Facts

Calories

500

Protein

30g

Carbohydrates

2g

Fat

35g

Fiber

0g