[https://www.kitchensanctuary.com/wp-content/uploads/2020/10/Crispy-Chicken-Wings-tall-FS-73.jpg](https://www.kitchensanctuary.com/wp-content/uploads/2020/10/Crispy-Chicken-Wings-tall-FS-73.jpg)
Saw a post yesterday about crispy wings that had 20 grams of carbs worth of corn starch in them. I’m guessing most people here know about this trick for wings but if not, they’re unbelievably good. My favourite way to eat them is tossed with clarified butter and lemon pepper seasoning, but you can easily swap that out for some clarified butter and Frank’s red hot for buffalo, or whatever else you prefer.
Recipe:
1. Preheat the oven to 120C/250F and place a rack on a large baking tray.
2. Cut each wing at the joint so you have a mini wing and a drumette.
3. Toss to combine. Note – it’s important to dry the wings first so they only get a light coating.
4. Make sure you wait at least 4 hours, ideally overnight for the baking powder and salt to dry the skin out and pull out all of the moisture.
5. Dry the wings with paper towels once they’ve marinated long enough.
6. Place in a single layer on the rack, skin side up. It’s fine for them to be touching. Discard any remaining coating once tossed together.
Place on the lower shelf of the oven for 30 minutes.
After 30 minutes, turn the oven up to 220C/425F and rotate the tray for even cooking. Cook for a further 45-50 minutes until the wings are lightly golden and crispy.
https://www.kitchensanctuary.com/crispy-baked-chicken-wings/
Dining and Cooking