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Ingredients

Olive oil cooking spray
2kg chicken wings
2 tablespoons baking powder
3/4 teaspoon salt

Honey mustard dipping sauce

2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons whole-egg mayonnaise

Method

Step 1 Line a large baking tray with foil. Place a wire rack on tray. Spray rack generously with oil.
Step 2 Cut each chicken wing into 3 pieces at joints. Discard wing tips. Place wings, top-side up, on prepared tray (it’ll be a snug fit). Refrigerate for 4 hours or overnight, if time permits, to dry out (see notes).
Step 3 Adjust oven shelves to upper-middle and lower-middle positions. Preheat oven to 140C/120C fan-forced.
Step 4 Place wings in a large snap-lock bag. Add baking powder and salt. Twist bag to seal and shake well to coat chicken evenly. Return wings to rack over tray. Place tray on the lower-middle oven shelf. Bake for 30 minutes.
Step 5 Transfer tray to the upper-middle shelf. Increase oven temperature to 240C/220C fan-forced. Bake for 40 to 50 minutes or until the wings are deep golden and crispy.
Step 6 Meanwhile, make honey mustard dipping sauce. Combine honey, mustard and mayonnaise in a bowl. Season.
Step 7 Serve wings with dipping sauce.

Truly crispy baked wings with honey mustard sauce

How to make Truly crispy baked wings with honey mustard sauce

Ingredients

Honey mustard dipping sauce

Method