Wings
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1kg @herbfed chicken wings
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1 teaspoon salt
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1 teaspoon black pepper
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1/2 teaspoon white pepper
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1 teaspoon garlic powder
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1 teaspoon chilli flakes
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1/2 teaspoon ginger powder
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1/2 teaspoon smoked paprika
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1 teaspoons dried rosemary
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1 teaspoon chicken seasoning (I use old bay seasoning but any will do)
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2 teaspoons baking powder
Hot Honey
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2 Chopped chilli’s or 1 teaspoons chilli flakes
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3 tablespoons honey
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Mix together and leave to stand while the wings cook.
Prepare the wings
If you stretch out the wing, you’ll see there are three parts to the wing. There is the wing tip, the middle part, and then the meatiest part When you make two cuts to the one wing, you will be left with three portions. The wing tip is not used in this, I like to save them for stock.
Stretch out the chicken on a board, now flip the wing over, so the inside portion of the wing faces up. It’s easy to see the joints when you position the wing this way. Place the knife at the high ridge on the joint between the two pieces and push your knife through. If you have a lot of resistance, wiggle the knife just a bit and when you feel less resistance push the knife down. You should have a clean cut. Now you have the pieces that are ready.
Instructions
Preheat the oven to 220c
Line a large baking tray /grill pan with racks.
Combine the dry ingredients together in a large bowl. Pat the chicken wings dry with paper towels, this is super important to dry them extremely well. Add the dry wings to the spice mixture tossing to evenly coat.
Arrange the wings onto the prepared rack. Bake for 1 hour at 220c flipping every 20 minutes. Then, keeping the chicken wings in the oven, increase the temperature to 240c and bake for an additional 5 minutes, flipping halfway through until the wings are crispy and browned. Remove from the oven and let cool for 5 minutes. I’ve served these with spring onions and chopped chilli’s, they’re delicious dipped into this hot honey.
