Ingredients

Chicken wing

• 1kg chicken wings (2.2lb)
• 2.5 tsp baking powder
• 1/4 tsp salt

Sauce

• 2 tbsp unsalted butter, melted
• 1/4 cup Frank’s Original Red Hot Sauce (4 tbsp)
• 1/2 tbsp brown sugar (or any other sugar you have on hand)
• 1/8 tsp salt

Serve

• Ranch or blue cheese dip
• Celery sticks

Method

1. Lay the wings on a rack and let them dry uncovered in the fridge overnight if time allows. Alternatively, pat them dry with paper towels.
2. Preheat the oven to 120°C (250°F).
3. Place the wings in a large bowl. Sprinkle over baking powder and salt. Use hands to toss well.
4. Spray/ brush the oven rack with oil.
5. Place the wings skin side up on the rack (ok if tight, they shrink). Bake on the lower shelf of the oven for 30 minutes.
6. Then move the tray up to the highest shelf (in the top quarter of the oven) and turn the oven up to 220°C (425°F). Bake for a further 30 to 50 minutes (depending on quantity and size of wings, for small wings 30min is sufficient, monitor). Rotate the tray halfway through. The wings do not need to be turned over. The wings are ready when they are golden brown and the skin is crispy.
7. Meanwhile make the sauce: whisk together the sauce ingredients. Keep warm or reheat just prior to using.
8. Once ready toss the wings in the sauce to coat well.
9. Enjoy!