Dry them, a pinch of baking powder, 220°C for about 25 minutes or 20 minutes in the air fryer. Sauce at the very end.
The crisp bit
Dry them properly with kitchen paper. Toss with a little oil, salt and a teaspoon of baking powder (not bicarbonate of soda), which helps the skin blister. Roast at 220°C for about 25 minutes, turning once, or 20 minutes in an air fryer at 200°C, shaking halfway. Toss them in the sauce while they're hot.
From the counterLeave the wings uncovered in the fridge for a few hours before cooking. The skin dries out and crisps far better.
Whole or split
A wing has three parts: the drumette, the flat and the tip. Split into flats and drums, they cook more evenly and they're easier to eat, the way takeaway wings are done. Whole wings are fine for roasting and the BBQ.
Sauces
Peri peri, buffalo, honey garlic, tandoori, lemon pepper: wings take almost anything. Marinades need at least an hour. Some days there are marinated wings at the counter too, so ask what's in.
Wing recipes
Want them split? Just say at the counter. Find us on Kilmarnock Road.