Crispy oven baked Chicken wings with Korean dipping sauce.
A healthier way to enjoy crispy wings? Yes! Try these crispy oven baked chicken wings without all the oil and frying. Easy to prepare and serve with your Basketcase dressing. Baked to perfection, and then tossed in a delicious sweet and spicy Korean dressing. A perfect accompaniment to afternoon drinks, or served along side hot chips for a easy weekend dinner.
Serves: 4
Effort: Moderate
Prep: 10mins
Cook: 50mins
Ingredients
2 kg Chicken wings
5 Tsp baking powder (Make sure it’s Baking Powder NOT Bi-carb)
3/4 Tsp salt
1/2 Tsp Garlic powder
1/2 Onion powder
Oil spray
Basketcase Korean dressing
1 Tsp Sesame seeds
2 Spring onions
Method
If you are organised enough, uncover the chicken wings and leave them in the fridge for a few hours (it can be up to 24hours) to dry out. Otherwise, use paper towel to pat them dry on both sides.
Preheat oven to 160c fan/ 180c/ 350fan.
Adjust your oven racks to upper-middle and lower-middle positions.
Line a baking tray with foil (this is a important step-trust me!), then place a rack (a cooling rack works well) on the foil. Spray the rack with oil spray.
Place wings in a large bowl. Add the baking powder salt, garlic & onion powder then toss to coat evenly.
Place the wings on baking trays skin side up. They should just fit nicely in one layer. They will shrink when cooked because the fat renders out so don't worry if they are packed tightly on the tray.
Place wings on the lower middle oven rack and bake for 35 minutes, rotating halfway through.
Move wings up to the upper middle rack and increase the oven temperature to 200c fan/ 220c/ 450f/. Bake for another 15mins, again rotating half way through.
Remove from the oven and let the wings stand for 5 minutes.
Toss the wings in your Basketcase dressing OR drizzle over the top OR serve on the side - you decide how saucy you want them to be! Sprinkle with spring onion and sesame seeds. Serve immediately.
Hints & Tips
There are 3 crucial steps to achieve these crispy wings.
Make sure you dry the chicken skin. The excess moisture will stop the skin from getting crispy.
Use Baking powder - Pleeeeeeeeeeeeeeeeease make sure it isn’t bi-carb as you will end up throwing the whole lot out.
Cooking: Firstly baking at a lower heat on a lower shelf melts the fat under the skin, then turning up the heat and placing on the higher shelf gives you the yummy crispy skin.
