Salt and pepper chicken wings recipe

Method

1. Use a sharp knife to remove the wing tips. To do this, hold the wing in your non-dominant hand and look for the small boney part at the smallest end of the wing, place the knife at the top of this joint and firmly cut down (keep these in a freezer bag in the freezer for making stock or soup). Next, separate the drumette and the flat. The drumette is the larger drumstick part and the flat is the smaller flatter part that was attached to the wing tip. Firmly cut down though the joint just like when you removed the wing tip. Pat the wings completely dry with kitchen paper.
2. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the dried wings with the baking powder and salt in a large bowl. Put the wings skin side up on an oiled wire rack set inside a baking tray. Roast for 30 minutes, turning them halfway through.
3. Once the wings have had 30 minutes, remove from the oven and lift the grill rack off the baking tray. Scatter the onion, peppers, chillis and garlic into the tray, stirring to coat in the chicken juices and scraping up any bits stuck to the base of the tray. Sit the rack back on top and roast for another 15 minutes, until the wings are golden and crisp.
4. Combine the seasoning dust ingredients in a small bowl then tip half into a large bowl. Add the crispy wings and roasted vegetables to the large bowl. Toss well to ensure everything is evenly coated, then serve immediately. Store the rest of the seasoning dust in an airtight jar and use within 3 months.

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