How to get the BEST Crispy Chicken Wings! | Oven Baked Chicken Wings Recipe

I'm going to show you the trick for making the crispiest chicken wings baked in the oven. I'm Nicky, welcome back to our kitchen where we show you how to make delicious family-friendly recipes. Chicken wings are the perfect appetizer and I absolutely love them crispy, I'm going to show you how. I've got one kilo which is a little under two and a quarter pounds of chicken wings and we're going to cut each wing at the joint so you have a mini wing and a drumette. You should be able to feel the joint in between and that's where you need to cut. We want to dry the chicken wings with paper towels and then place them in a large bowl. Add two level tablespoons of aluminium free baking powder and half a teaspoon each of salt and pepper, it's really important to dry the wings first so they only get a light coating. It's also really important to use baking powder and not baking soda, baking powder helps to draw the moisture out of the skin of the chicken whereas baking soda just won't work. Also have a look on the side of the packet and try to go for aluminium free baking powder, some people can detect a slightly bitter taste with baking powder that's got aluminium in it. Mix together and then place on a wire rack over a baking tray and discard any remaining coating. They're going to go on a low shelf in the oven for 30 minutes. After 30 minutes turn the oven up to 220 c or 425 f and then you want to rotate the tray and move the tray up towards the middle of the oven. Now we're going to cook for another 40 to 45 minutes until those wings are nice and crispy, if your wings aren't particularly meaty then just cook for about 5 or 10 minutes less. And there you go, they're my delicious oven-baked chicken wings, perfectly golden and crispy, you can serve them just as they are or you can smother them in a lovely sauce. Hope you've enjoyed the recipe, see you next time.