What’s your favourite kitchen appliance? Mine is the oven…it literally does all the cooking for you, heat it up, pop in the dish and roast, bake, slow cook or braise away. This is the simplest chicken wing dish ever, 4 ingredients including the chicken! The skin goes all crispy and there is nothing to overpower the chicken deliciousness… serve it with a simple salad, or some steamed greens and rice, and you have an easy mid week meal, or canapé for Friday night drinks. The chicken wing consists of three parts, the drumette, the winglette or flats and the tip. Usually I chop the tips off when roasting chicken wings, and save them wrapped in plastic in the freezer for stocks or to enhance my sauces or soups. But if you love the crunchy crisp tips then leave them on while roasting. Whats your favourite piece of the chicken? I love the flats especially cooked this way, as they are so crisp and crunchy, and you get lots of chicken skin.
Easy crispy chicken wings
Prep time 5 minutes
Cooking time- 45-50 minutes
1 kg chicken wings
1 Tbsp olive oil
2 tsps sea salt
1 tsp ground black pepper
1 Preheat oven to 180c. Line an oven tray with baking paper. Cut the wings into two, between the drumette and the winglette. Use a small sharp knife and cut each wing into two pieces.
2 Place into a bowl and drizzle in oil, sprinkle over sea salt and pepper, and massage the seasonings into the skin till all coated.
3 Lay out on the tray in a single layer and roast for 44-50 minutes till golden brown and skin is crisp.Turn once during cooking.
sizzle tip- these chicken wings go with almost anything try them with my tomato concasse which is also perfect with home made sausages rolls. To ensure the skin is crispy on all sides, don’t overcrowd the tray, lay flat in a single layer, and turn once during cooking.