Serves 6
75 min
Crispy Baked Chicken Wing Dippers
Recipe GLPR056af75cb332f3
Golden, crispy chicken wings baked until they develop a delightfully crunchy exterior while staying juicy inside. A simple seasoning technique using cornflour and baking powder creates the signature crispy texture. Perfect for serving with your favorite dipping sauces as an appetizer or main course.
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Ingredients
1 kg Chicken wings, tips removed and split into two pieces
1 tsp Cornflour
1 tsp Baking powder
1 tsp Salt
1 tsp Sunflower oil
Directions
Place the chicken wings in a large bowl. Add the salt, cornflour, and baking powder. Toss everything together until the wings are evenly coated with the dry mixture. This coating will help create a crispy skin during baking. Cover the bowl and refrigerate for at least 1 hour, preferably overnight.
Preheat your oven to 220°C (200°C fan/gas mark 7). Remove the wings from the refrigerator and drizzle with the sunflower oil. Toss to coat evenly.
Arrange the wings in a single layer on a wire rack set over a baking tray. This allows air to circulate around the wings for even browning. Bake for 25–30 minutes until the top sides are golden brown.
Turn the wings over and bake for an additional 25–30 minutes until the other side is also golden and crispy. The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer at the thickest part.
Transfer the finished wings to a serving platter and serve alongside your favorite dipping sauces, or toss the wings directly in the sauces before serving.
