Chicken wing dippers

• Chicken wings↗1 kg kg

  wing tips removed and wings split into two parts

• Corn starch1 tsp tsp
• Baking powder↗1 tsp tsp
• Sunflower oil↗1 tsp tsp

Step-by-step instructions

1. 1

   Place the wings in a large bowl and toss them with 1 tsp salt, corn starch and baking powder – this will help the skin become crispy during baking. Chill, covered, for at least 1 hour, or preferably overnight.

2. 2

   Preheat the oven to 220°C/200°C fan/gas 7. Toss the wings with the oil, then spread them in a single layer on a rack placed over a tray. Bake for 25–30 minutes until golden, then flip the wings and bake another 25–30 minutes until crispy. Transfer to a serving platter with dipping sauces (see tips below) or place a large bowl on the table next to each sauce and toss the wings in the sauces.