Oven Crispy Chicken Wings

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Here’s a genius trick for oven crispy chicken wings that doesn’t involve any deep frying, plus a delicious dipping sauce which you can use with a lot of other things too! The secret is to rub the wings with 3 ingredients: egg whites, bicarbonate of soda and salt, and then leave in the fridge overnight to dry out. This will create a platter of blistering, toffee skinned chicken wings that you’ll find irresistible.

Serves 2

What you need
8 chicken wings (about 1 kg)
2 egg whites
2 tsp salt
2 tsp bicarbonate of soda

dipping sauce
3 tb soy sauce
1 tb rice wine vinegar
1 tb honey
1 tb sesame oil
1 tb sesame seeds
1 tb chilli flakes
1/2 tsp minced ginger
1/2 tsp garlic salt or 1 minced garlic clove
1 spring onion, sliced

What to do

Get a rack and place it on a lined oven tray. Mix the egg whites, bicarbonate of soda and salt in a bowl until the bicarbonate of soda and salt have dissolved. Dip each chicken wing in, then brush off the excess marinade and place on the rack. Place the entire tray into the fridge, uncovered, overnight.

The next day take the tray out, and preheat the oven to 235°C.  Pop the tray of chicken wings into the oven for 15 minutes, then flip the wings over for a further 10 minutes, and then flip again for another 10 minutes or until deep golden brown with crackling skin.

Meanwhile in a small bowl, combine the dipping sauce ingredients. Place the wings on a big platter with a bowl of dipping sauce on the side.

This will be a big party hit!

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