These are not the wings you order to be polite. Baked until the skin shatters, then rolled through melted butter loaded with Extra Hot Chilli Crunch, which is exactly what it says it is. The ranch is not a garnish. It is a fire blanket. Make plenty.
55 mins. Serves 4.
Ingredients
- 1.5kg chicken wings, split
- 3 dessertspoons Plateit Extra Hot Chilli Crunch
- 1 tbsp baking powder
- 2 tsp salt
- 60g butter
- 1 tsp rice vinegar
- Sour cream + buttermilk ranch, to serve
- Celery sticks, to serve
Method
- Pat the wings bone dry. Toss with baking powder and salt.
- Onto a rack over a tray. Bake at 220C for 45 to 50 mins, turning once, until deep gold and crackling.
- Melt the butter in a big bowl over the last minutes. Whisk in the vinegar and 3 dessertspoons of Plateit Extra Hot Chilli Crunch.
- Wings straight from the oven into the bowl. Toss until every wing is coated and glistening.
- Pile up. Ranch and celery on the side. Warn nobody.
Swap it: Cooking for the cautious? Same method with Plateit Chilli Crunch keeps the crunch and drops the fire to a simmer.
