Crispy Baked Chicken Wings with Spices

Name: Crispy Baked Chicken Wings with Spices
Cook time: 50 min
Yield: 4 servings
Ingredients: 10 ml Neutral oil for brushing the rack; 12 g Baking powder aluminum-free if possible; 10 g Fine salt; 2 g Black pepper freshly ground; 6 g Paprika; 4 g Garlic powder; 4 g Onion powder; 1 g Cayenne pepper; 1200 g Chicken wings, split at joints with tips removed patted very dry; 180 g Plain yogurt; 30 g Mayonnaise; 15 ml Lemon juice freshly squeezed; 6 g Fresh dill finely chopped; 6 g Fresh chives finely chopped; 180 g Celery sticks cut into batons

These wings are coated in a dry spice blend with baking powder for crisping, then baked on a rack so the skin renders and browns evenly. A simple yogurt-herb dipping sauce is included so the centerpiece and serving description match, with celery on the side for crunch.

By Julienne

Cook time: 50 minutes

Servings: 4

Ingredients

10 ml Neutral oil for brushing the rack
12 g Baking powder aluminum-free if possible
10 g Fine salt
2 g Black pepper freshly ground
6 g Paprika
4 g Garlic powder
4 g Onion powder
1 g Cayenne pepper
1200 g Chicken wings, split at joints with tips removed patted very dry
180 g Plain yogurt
30 g Mayonnaise
15 ml Lemon juice freshly squeezed
6 g Fresh dill finely chopped
6 g Fresh chives finely chopped
180 g Celery sticks cut into batons

Instructions

Heat the oven to 220°C. Set a wire rack on a rimmed baking sheet and brush the rack with the neutral oil so the wings release cleanly. Oven is fully preheated and the rack is lightly oiled.
In a large bowl, combine the baking powder, fine salt, black pepper, paprika, garlic powder, onion powder, and cayenne. Add the chicken wings and toss until every piece is evenly coated. The wings look evenly coated with no wet patches or clumps of seasoning.
Arrange the wings in a single layer on the rack with space between them. Bake for 25 minutes, then flip each wing and bake 20 to 25 minutes more, until the skin is deeply browned and crisp. Wings are browned, crisp at the edges, and release easily from the rack.
While the wings bake, make the dipping sauce in a small bowl by stirring together the plain yogurt, mayonnaise, lemon juice, dill, and chives. Season the sauce to taste with a small pinch of salt if needed; if you do this, take the pinch from the total salt already listed for the recipe. Sauce is smooth, spoonable, and lightly herb-speckled.
Check the wings with an instant-read thermometer inserted into the thickest part near the bone; they should reach at least 74°C. Rest the wings for 3 minutes, then serve with the yogurt-herb dipping sauce and celery sticks, if using. Wings are hot, crisp, and register at least 74°C; sauce is ready for dipping.