Kitchen recipes

Crispy Chicken Wings

Crispy chicken wings recipe

To celebrate the kitchen reveal this week, we’ve got some great recipes for you, thanks to Panasonic!

If you’re looking for a classic and simple chicken wings recipe, then look no further! These tasty and tender wings with a delightful crispy coating are great served with baked potatoes and greens. They are sure to be a massive hit with the whole family!


  • 4 lb/ 2 kg chicken wings, cut into wingettes and drumettes
  • 2 tbsp baking powder
  • ¾ tsp salt
  • Oil spray



  1. If you are organised enough, uncover the chicken wings and leave them in the fridge for a few hours to dry out. Otherwise, use a paper towel to pat the wings dry.
  2. Adjust oven racks to upper-middle and lower-middle positions.
  3. Preheat oven to 120C.
  4. Line a baking tray with foil, and then place a rack (like a cooling rack) on the foil. Spray the rack with oil spray.
  5. Place wings in a large bowl or in a zip lock bag. Add the baking powder and salt, and then toss to coat evenly.
  6. Place the wings on the baking tray in a single layer with the skin side up. They should just fit snugly (they will shrink when they cook so don’t worry if they look too snug).
  7. Place wings on the lower middle oven rack and bake for 30 minutes.
  8. Move wings up to the upper middle rack and increase the oven temperature to 220C. Bake for 40 – 50 minutes, rotating the tray halfway through.
  9. Remove baking tray from the oven and let it stand for 5 minutes.
  10. Toss wings in sauce of choice, we recommend Culley’s Chicken Wing Sauce, then serve.