Serves 1
Directions
- 1Split chicken wings into drumette and flat, and remove the tips.
- 2Pat the chicken wings dry until fully dry; moisture causes steam, which prevents crisping.
- 3Mix salt, pepper, paprika, garlic, and a pinch of baking powder for crisp skin.
- 4Coat the chicken wings evenly with the seasoning mixture, avoiding thick flour breading.
- 5Let the wings sit in the fridge for 30-60 minutes, uncovered or on a rack, to further dry the skin.
- 6Preheat the oven to a high temperature (around 200–220°C / 400–425°F).
- 7Place the chicken wings on a rack over a tray to allow air to flow underneath; do not pile them up.
- 8Bake the wings until the skin is golden and crispy and the internal temperature reaches about 75°C (165°F). Turn them partway through cooking to ensure even browning.
- 9While the wings bake, prepare the sauce separately using butter, hot sauce, garlic, and a touch of honey for a classic flavor, or soy, ginger, and lime for an Asian variation; keep the sauce thick.
- 10Once baked, pull the wings out of the oven, toss them quickly in the sauce.
- 11Return the sauced wings to the oven for 5 to 10 minutes to allow the glaze to set. Apply one thin coat, then another thin coat for better adhesion.
Ingredients
- chicken wings
- salt
- pepper
- paprika
- garlic
- 1 pinch baking powder
- butter
- hot sauce
- touch honey
- soy
- ginger
- lime
Equipment
ovenracktray
Tips
- Pat the chicken wings dry until fully dry to prevent steaming and achieve crispiness.
- Use a pinch of baking powder for crispier skin.
- Let the seasoned wings sit in the fridge for 30-60 minutes uncovered or on a rack to further dry the skin.
- Roast wings on a rack over a tray to allow air circulation.
- Do not brush sauce on early, as sugar burns.
- Make the sauce separately and keep it thick.
- Toss wings quickly in sauce after baking, then return to the oven for 5 to 10 minutes to set the glaze.
- Apply one thin coat of sauce, then another thin coat.
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