Photo: Roberto Caruso
Our secret lies in thoroughly patting the wings dry and tossing with baking powder before cooking. Coat with one of three lip-smacking sauces to finish.
1 kg chicken wings, wing tips removed and discarded
1 tbsp baking powder
1/4 tsp salt
1/3 cup Louisiana-style hot sauce
2 tbsp unsalted butter, melted
1 tbsp honey
2 tsp sesame oil
4 garlic cloves, minced
1 tbsp finely grated ginger
1/2 cup honey
1/4 cup water
4 tsp low-sodium soy sauce
1 tbsp toasted sesame seeds
1 cup pineapple juice
1/3 cup granulated sugar
1 tsp white vinegar
1/2 tsp sriracha
1/4 tsp ground cinnamon
1/4 tsp salt
Preheat oven to 400F. Line a large rimmed baking sheet with foil. Set a wire rack on prepared sheet. Spray rack with oil.
Pat wings very dry with paper towels, then transfer to a large bowl. Sprinkle baking powder and salt over wings. Toss to coat completely. Arrange wings, skin-side up, in a single layer on prepared rack.
Bake in centre of oven until golden and crispy, 40 min. Remove from oven and let stand until cool enough to touch, about 5 min.
Toss wings with sauce until coated. Serve immediately.
Calories 311, Protein 28g, Carbohydrates 1g, Fat 21g, Fibre 1g, Sodium 455mg.
Originally published in the Today’s Parent June 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
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