These are cooked to crispy first, then smothered (or not). See our other recipe for Buffalo Wings for an alternative. For 1Kg of wings:
- 2 tbs of baking powder
- Salt
- Pepper
- 1/2 tsp onion or garlic powder
Take a large plastic bag and put the baking powder in it. Pimp it up with the seasonings – you can play around and experiment with what you add at this point.
- 1 kg chicken wings (£2.49 from Tesco)
Cut away wing tips and feed to the dog (they can eat raw chicken bones). Cut through the joint to make two sections per wing. Dry on kitchen paper. Toss in the bag to coat with the seasoned baking powder.
Turn the oven up to 200C (fan). Place the coated winglets on an oiled grill rack placed over a drip tray. You could probably use a cake cooling rack for this. Bake for 50 minutes turning once at mid-point. You might think this is a long time – it is, they will be cooked long before this but it makes them extra crispy. Just watch they don’t burn.
You could use them at this point to dip into sauces but if you want to make fiery finger food, carry on:
- 1 tbs hot sauce (or more)
- 1 tbs honey
- 1 tbs melted butter
Mix, then paint all over the wings, or pour over and toss the wings about to coat.
Now get dipping with spicy wings!