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1
Dry the Wings:
2
(Crucial step) Pat the wings extremely dry with paper towels. Place on a paper towel lined plate uncovered in the fridge for 2–24 hours for maximum crispiness.
3
Oven Prep:
4
Preheat your oven to 220°C / 430°F / Gas mark 8.
5
Coat with Baking Powder:
6
Add the now dry wings to a large bowl, mix in the baking powder and salt, toss the wings in this until evenly coated.
7
Setup and Bake:
8
Line a baking tray with foil and place a wire rack on top, arrange the wings on the rack, skin side up, ensuring they are not touching.
9
Bake:
10
Bake for 40 minutes, but turn after 20 minutes, see below.
11
Homemade Buffalo Sauce:
12
Melt the butter in a small bowl, add the spices to the bowl and mix, squeeze in the lime or lemon juice, add a little salt to taste, set it aside for now.
13
Turn the Wings:
14
After 20 minutes take the wings out of the oven and flip them over to skin side down, get them back in the oven and bake for the last 20 minutes (do this step as quickly and as safely as possible).
15
The 5-Minute Trick:
16
Turn the oven off, crack the door open, and leave the wings inside for 5 minutes.
17
Sauce and Serve:
18
Toss in your homemade or favourite Buffalo sauce and serve immediately.
19
Enjoy.
Method
Ingredients
1kg / 2.3lb Two Joint Chicken Wings
20g / 1½tbls Baking Powder
2g / ¼tsp Salt
My Buffalo Sauce:
50g / 2oz Butter (salted)
2g / 1tsp Paprika
1g / ½tsp Garlic Powder
1g / ½tsp Onion Powder
1g / ½tsp Hot Chilli/Cayenne Powder
2g / ¼tsp Salt
Lime Juice
Chopped Coriander
Heavy duty, carbon steel, non-stick, baking tray
Blue Nitrile, Food grade, 100 disposable Gloves
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Mini Magic Whisk
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