Crispy Baked Chicken Wing Dippers
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.
Servings6 Portions
Prep Time20 Mins
Cook Time50 Mins
Difficulty
Easy
Ingredients
6
- chicken wings, wing tips removed and split1 kg
- salt1 tsp
- cornflour1 tsp
- baking powder1 tsp
- sunflower oil1 tsp
Step-by-Step Instructions
01
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.
02
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.
Chef's Tips
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.
