Chilli chicken wings

Wings that actually crackle, with enough heat to notice and not so much that anyone stops eating.

Dry wings are crispy wings. That is the whole game. Pat them down properly, give them room on the tray, and do not touch them for the first twenty minutes.

Flavour: Chilli · Time: 45 minutes · Serves 4

What you need

• 1.5 kg chicken wings, split
• 1 tablespoon baking powder, not soda
• 2 tablespoons neutral oil
• Chik Chik Boom Chilli, a generous shake
• Natural yoghurt and lemon, to serve

How it goes

1. Heat the oven to 220C. Line a tray and sit a wire rack on top of it.
2. Pat the wings properly dry with paper towel. Toss them with the baking powder and the oil until every one is coated.
3. Lay them on the rack with space between them. Crowded wings steam instead of crisping.
4. Roast for 25 minutes, turn once, then another 15 to 20 minutes until the skin crackles when you tap it.
5. Shake the Chilli over them while they are still spitting hot, straight out of the oven.
6. Serve with yoghurt and a squeeze of lemon for anyone who needs a break from the heat.

From behind the counter

Baking powder is not a typo. It raises the skin pH and gets you a crackle you cannot get any other way.