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
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.
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.