Ingredients
Equipment
Method
- Wash the chicken wings and allow them to partially dry. You can either leave them whole or break them down into drumettes and wingettes according to preference.
- Preheat your oven to 200°C (400°F).
- In a mixing bowl, combine the mixed poultry spice, cornflour, and plain flour until well integrated.
- Line a baking tray with baking paper to prevent sticking and make cleanup easier.
- Place the dry flour mixture into a paper bag or plastic shopping bag. Add the chicken wings, seal the bag, and shake vigorously until all wings are evenly coated.
- Arrange the coated wings on the prepared baking tray in a single layer, ensuring they don't touch. Allow them to rest for 10-15 minutes so the chicken juices can absorb into the flour coating.
- Bake in the preheated oven for 30-40 minutes, flipping the wings halfway through cooking time to ensure even crispiness.
- Wings are done when they're golden brown and crispy on the outside. Serve immediately with your favorite dipping sauces.
Nutrition
Notes
For a gluten-free version, substitute the plain flour with rice flour - the cornflour is already gluten-free. If you can't find the specific mixed spice blend, create your own with equal parts paprika, garlic powder, onion powder, and a pinch of cayenne pepper.
These wings pair perfectly with cooling dips like blue cheese or ranch dressing, plus fresh vegetable sticks for contrast. For a complete meal, serve alongside seasoned potato wedges or creamy coleslaw.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C oven for 10-15 minutes to restore crispiness.