Baking powder on the skin sounds like a trick and it is, but it is the good kind. It raises the pH, the skin dries out and blisters, and the wing comes out of the oven sounding like it came out of a fryer. Season half before and half after, so it goes into the skin and sits on it.
1 hr. Serves 4.
Ingredients
- 1.2kg Chicken wings, split
- 3 tsp Plateit Salt n' Pepper Seasoning
- 2 tsp Baking powder (not soda)
- 1 tbsp Neutral oil
- 3 Spring onion, sliced
- 1 Lime, wedged
Method
- Pat the wings bone dry. Toss with the baking powder, the oil and 1.5 tsp of Plateit Salt n' Pepper Seasoning.
- Lay them on a rack over a tray, skin side up, not touching. Fridge uncovered for 30 mins if you have it.
- Oven to 120C. Bake 20 mins on the low shelf to render the fat out.
- Crank to 220C and give them another 25 to 30 mins until blistered and dark gold.
- Into a bowl with the remaining 1.5 tsp of seasoning, toss, spring onion over, lime on the side.
Make ahead: The uncovered fridge stage can run overnight. Drier skin, better blister, no extra work.
