Realising I can get super crispy chicken wings in the oven without any oil is a game changer! It’s all down to one extra ingredient – baking powder. Everyone in our house loves eating messy finger food. There’s something about lots of finger-lickin’ and sharing that’s great fun. I’m doing a demo at the Rhubarb Festival in Wakefield and my rhubarb, ginger and chilli sauce is the BEST glaze for these crispy chicken wings.

You can add all sorts of dry flavours to your baking powder rub:
Try garlic powder, paprika or taco seasoning

INGREDIENTS
1kg Chicken Wings
1 tbsp baking powder
1/2 tsp salt

• Pre-heat the oven to 200°C Fan
• Joint the chicken wings into the drumstick, wing and cut away the tip (it will only burn). Dry thoroughly then tip into a large bowl.
• Sprinkle over the baking powder and salt then toss with your hand until the chicken is completely covered.
• Place the wings onto a grill rack over a baking tray then slide into the oven on a high shelf and bake for 40 minutes. Turn the wings after 20 minutes for an even colour.
• Toss the cooked wings in a sauce of your choice or leave them dry with a little extra salt and pepper .