Ingredients:

  • 3 lbs chicken wings, split into flats and drumettes
  • 1 tbsp aluminum-free baking powder
  • 1 tbsp cornstarch
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper, freshly ground
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder

Instructions:

  1. Pat the chicken wings with paper towels until they are completely dry to the touch.
  2. In a small bowl, whisk together the baking powder, cornstarch, salt, pepper, garlic powder, paprika, and onion powder.
  3. Toss the wings in a large bowl with the powder mixture until they are evenly and lightly dusted.
  4. Place a wire rack over a rimmed baking sheet and lightly grease it with a quick spray of oil.
  5. Place the wings on the rack in a single layer, ensuring they aren't touching.
  6. Place in a preheated 120°C oven for 15 minutes.
  7. Increase the oven temperature to 220°C and bake for another 30 minutes until the skin is dark golden and crackling.
  8. Carefully turn the wings over at the 15 minute mark of the over high heat stage.
  9. Ensure the internal temperature has reached at least 74°C until the juices run clear.
  10. Let the wings sit on the rack for 5 minutes until the crust sets and becomes firm.