2level tbspaluminium-free baking powder (It has to be baking powderNOT baking soda - see further notes on baking powder below
½tspsaltmake sure it's regular table salt
Preheat the oven to 120C/250F and place a rack on a large baking tray.
Cut each wing at the joint so you have a mini wing and a drumette.
Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating.
Place in a single layer on the rack, skin side up. It's fine for them to be touching. Discard any remaining coating once tossed together.
Place on the lower shelf of the oven for 30 minutes.
After 30 minutes, turn the oven up to 220C/425F and rotate the tray for even cooking. Cook for a further 45-50 minutes until the wings are lightly golden and crispy.
Take out of the oven to cool slightly befor serving.
Note on baking powder:I quite a few messages on my other crispy wings recipe - usually about how delicious the wings are, but also the occasional message that the wings taste bitter - despite assurances the recipe was followed to the letter and baking POWDER not baking soda was used. After doing a little research, it seems that some people can be sensitive to the taste of sodium aluminium sulfate - which can be an ingredient in some baking powders. People who are sensitive to it notice a bitter taste. If you are sensitive to it, you may have noticed certain cakes taste bitter. However, cakes contain a lot less baking powder then this recipe, so you may not have noticed it before and still been sensitive to it.My tips would be to:
Thoroughly dry the wings before dusting with the baking powder - so they only get a light coating.
Measure the amount of baking powder used exactly, and discard any excess left after tossing together with the wings.
Use aluminium-free baking powder - make sure it has no aluminum sulfate in it.
Can I make wings ahead?I prefer these wings fresh out of the oven, but you can make the wings ahead.Cook, then cool, cover and refrigerate for up to a day. Reheat them on a wire rack over a tray for about 5-6 minutes at 200C/400F until they're crisp again.Recipe Source:The crispy wing technique, comes from Nagi's recipe (from Recipe Tin Eats). I've made a couple of minor adjustments (baking powder and salt amount, addition of pepper), and they really are the best! She got the original recipe from Cook's Illustrated "Meat Book" cookbook (fyi - this is an affiliate link, and incidentally, I've got a copy of this book, and it's awesome - so much info on how to perfectly cook meat).Nutritional information is per wingette/drumette (approx 40 wings in this recipe)