CHICKEN WINGS (makes 20) Ingredients 900g chicken wings (drumettes and flats) 2 teaspoons baking powder 1 teaspoon fine salt 1 teaspoon freshly ground black pepper or mixed peppercorns 1/2 teaspoon garlic powder Lemon wedges, for serving
THE BEST CHICKEN WINGS WITH SAUCES TO MATCH
SERVED whole or cut into sections; deep-fried (battered or naked), airfried, baked or grilled; flavoured with any of myriad sauces and/or spice blends – chicken wings have range. For all of the non-meat-eaters of the world, you can experiment with cauliflower florets, tofu or plantbased nuggets instead. However you choose to cook and flavour your wings, just make sure to serve them hot and fresh for maximum enjoyment. A container of ranch or blue cheese dressing on the side for dipping is always welcome, and throw in a few celery sticks or carrots to make it a meal.
Bake Low in effort but requiring an investment in time, baking can give you crispy wings with the help of a little science and baking powder. Deep-fry Though it’s perhaps considered blasphemous when it comes to wings, if you're going to deep-fry chicken, it should be breaded. Air-fry People really love them for ease and convenience. And chicken wings are at the top of the list of dishes to make. It’s quicker than baking and neater than deep-frying – a win-win.
Method Make the wings: Line a large, rimmed baking sheet with parchment paper or aluminium foil and place a wire rack inside. Add the wings to a large bowl and pat dry with paper towels. Sprinkle with the baking powder, salt, pepper and garlic powder and toss until the wings are evenly coated. Let sit for 1 hour at room temperature or refrigerate uncovered – ideally on the bottom shelf, for food safety purposes – up to overnight. (A longer refrigeration leads to crispier wings. If refrigerating the wings, bring to room temperature before cooking.) Position a rack in the middle of the oven and preheat to 230ºC. Roast the wings for 20 minutes. Flip the wings and continue to roast for 20 to 30 minutes more, until crisp and golden brown. Remove from the oven and let sit while you make the lemon pepper sauce.
