[ Prep Time: 12 hr | Cooking Time: 20 min | Serving: 3 ]
Baking crispy, tender and juicy salt and pepper chicken wings at home are very simple! By adding baking powder to the marinade, it can accelerate the dehydration process of the chicken skin and promote the Maillard reaction during roasting to crisp up the skin very quickly!
500 g Chicken Wings
1 Tsp Salt
¼ Tsp Baking Powder
½ Tsp White Pepper
¼ Tsp Garlic Powder
1. Marinade the chicken wings (500 g) with salt (1 tsp), baking powder (¼ tsp), white pepper (½ tsp), and garlic powder (¼ tsp).
2. Rub the seasonings on both sides of the chicken wings. Refrigerate them uncovered overnight on the bottom shelf in the fridge for at least 12 hr.
3. Place the chicken wings on a baking tray, let it warm up to room temperature and then bake at 220 °C / 430°F for 20 min.
A rub containing salt and baking powder is crucial to achieving super crisp skin in roast chicken wings.
The baking powder acts as a mild alkali to break down some of the proteins and fat in the chicken as well as speeding up dehydration of the skin while marinating it overnight.
Baking powder also makes the chicken more alkaline and therefore enhancing the Maillard reaction during roasting for super juicy and crisper roast chicken wings.