
These crispy baked chicken wings are coated with a simple mix of cornflour and baking powder for extra-crunchy skin without deep-frying. Serve them plain with your favorite dipping sauces, or toss them in sauce just before serving for an easy party snack or game-day appetizer.
Pat the chicken wings dry, then place them in a large bowl. Add the salt, cornflour, and baking powder, and toss until the wings are evenly coated. Cover and refrigerate for at least 1 hour, or overnight for the best texture.
Heat the oven to 220C / 200C fan / gas 7. Drizzle the wings with the sunflower oil and toss lightly. Arrange them in a single layer on a wire rack set over a baking tray. Bake for 25 to 30 minutes, turn the wings over, then bake for another 25 to 30 minutes until golden brown and crisp. Serve hot with dipping sauces, or toss in your preferred sauce just before serving.
For the crispiest results, dry the wings well before seasoning and avoid overcrowding the rack. You can chill the coated wings overnight to help the skin dry out further. Serve with barbecue sauce, ranch, hot sauce, or honey mustard. Leftovers keep well in the refrigerator for up to 3 days and can be reheated in a hot oven or air fryer to restore crispness.