Crispy Baked Chicken Wings

1. 1Dry the wings properly with kitchen paper — go over them twice. Every bit of surface water is skin that steams instead of crisping.
2. 2Toss them with the baking powder and salt only, then spread them on a rack set over a tray and refrigerate uncovered for at least 4 hours, ideally overnight. The fridge is a dehumidifier, and the baking powder raises the skin's pH so it browns faster and blisters.
3. 3Make sure it is baking powder and not bicarbonate of soda. Bicarb in this quantity tastes of soap and there is no rescuing it.
4. 4Heat the oven to 120°C fan. Bake the wings on the rack for 30 minutes. This low stage renders the fat out from under the skin without colouring anything.
5. 5Turn the oven up to 220°C fan and bake for a further 35–45 minutes, turning once halfway. They are ready when deeply golden and audibly crisp when tapped with tongs.
6. 6Mix the paprika, garlic powder, onion powder, cayenne, sugar and black pepper in a large bowl while they cook.
7. 7Tip the hot wings straight into the bowl and toss hard. Seasoning them out of the oven rather than before means the spices stay bright instead of scorching over 75 minutes.

Tap a step to cross it off. Your place is saved on this device.