The best oven baked chicken wings. First things first – these sweet, sticky salty chicken wings are the ultimate comfort food.
To make the seasoning is fairly simple – sprinkle over dried rosemary, sea salt and black pepper (I like to use this Cornish Sea Salt blend for the latter) and then coat with cornflour.
Place the chicken wings onto a very hot baking tray and then an equally hot oven to get lovely crispy – all without frying.
If you dislike deep frying then this recipe for oven baked chicken wings is perfect for you.
Now the burnt lime butter sauce is flavoursome, fresh and zesty. Immediately after the wings come out of the oven brush over the sauce (don’t skip this step!) and then use any extra for dipping.
When barbecue season hits they will be absolutely perfect, I’m thinking you could serve this up with my watermelon salad and some crispy corn ribs.
Serves 4
Prep 10 mins
Cook 40 mins
Total 50 mins
Ingredients
1kg chicken wings, cut into two and wing tips removed
1 tsp dried rosemary
1 tsp sea salt
1/2 tsp fresh ground black pepper
4 tbsp cornflour
1-2 tbsp sunflower oil, for brushing
For the sauce
3 limes, halved
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp demerara sugar
1 tbsp clear honey
2 garlic cloves, crushed
20g unsalted butter
Method
First, preheat the oven to 230C / gas mark 8 / 450F. Put a large baking tray in the oven to heat up. Put the chicken wings in a bowl and season with the dried rosemary, salt and pepper, then coat in the cornflour.
Carefully line the hot baking tray with greaseproof paper. Put the chicken wings on the top; brush with sunflower oil.
Reduce the heat to 220C / gas mark 7 and cook for 40 minutes ensuring to turn the chicken halfway through and until the skin is golden and crispy (the meat is cooked through when the juices run clear).
Meanwhile, scorch the lime halves by placing them on a hot griddle pan, cut-side down, for 2-3 minutes. Take off the heat and juice two halves.
When the chicken wings are almost cooked, put the soy sauce, rice vinegar, sugar, honey and crushed garlic in a saucepan with 100 ml. Bring to the boil and cook until the sugar has dissolved and the sauce has thickened slightly (5-6 minutes).
Add the lime juice then take off the heat and stir in the butter. Brush the soy and lime butter all over the crispy chicken wings and serve with the remaining scorched lime halves on the side. Enjoy!
