Directions
- 1Preheat the oven to 120°C (250°F, fan-assisted).
- 2Place a wire rack on top of a large baking tray to allow airflow for even crisping.
- 3If using whole wings, separate them at the joint into drumettes and wingettes.
- 4Pat the wings dry thoroughly with paper towels to remove excess moisture.
- 5In a large bowl, combine the wings with baking powder, salt, and pepper.
- 6Toss until the wings are evenly coated.
- 7Discard any excess coating.
- 8Arrange the wings in a single layer, skin side up, on the prepared rack.
- 9Bake on the lower rack of the oven for 30 minutes.
- 10After 30 minutes, increase the oven temperature to 220°C (425°F, fan-assisted).
- 11Rotate the tray and continue baking for 45-50 minutes until the wings turn golden brown and crispy.
- 12Remove from the oven and let them cool slightly.
- 13While the wings are baking, make the sauce.
- 14In a small saucepan over medium-high heat, combine hot sauce, butter, cider vinegar, Worcestershire sauce, minced garlic, honey, and salt.
- 15Stir occasionally and bring to a gentle simmer.
- 16Once combined, turn off the heat and set aside.
- 17Toss the wings in the prepared sauce until evenly coated.
- 18Serve immediately with blue cheese sauce, along with carrot and celery sticks for dipping.
Ingredients
- 500 g chicken wings
- 1 tbsp aluminium-free baking powder (must be baking powder, not baking soda)
- 0.25 tsp salt (regular table salt)
- 0.25 tsp pepper
- 0.25 tsp garlic powder
- 0.5 tsp paprika
- 2 tbsp flour
- 75 ml Frank’s hot sauce
- 60 g unsalted butter
- 0.5 tbsp cider vinegar
- 0.5 tsp Worcestershire sauce
- 1 clove garlic, minced
- 0.5 tbsp honey
- 0.125 tsp salt
Equipment
wire racklarge baking traylarge bowlpaper towelssmall saucepan
Tips
- Use aluminum-free baking powder for maximum crispiness without a metallic aftertaste.
- Pat the wings thoroughly dry to help achieve maximum crispiness.
- For the best taste, use freshly ground black pepper.
- You can use smoked paprika for a deeper, more complex taste.
- Use unsalted butter in the sauce to control the salt level.
- Serve with blue cheese sauce, carrot, and celery sticks.
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