Crispy oven-baked chicken wings

This is a very simple recipe for oven-baked chicken wings with very crispy skin. It uses baking soda (or baking powder) to help dry the skin out, to help make it crispy. And it cooks them first at a lower temperature, and then at a higher-temperature, which also helps make them crispy.

Ingredients

• chicken wings or chicken wing nibbles, 1kg
• the recipe can easily be adjusted for different quantities - you just need to modify the amount of baking soda used (and you don't need to be too precise)
• I prefer to use packaged chicken wing 'nibbles' (where the wings have been segmented into three parts, and it includes the two main segments but not the tips). If whole wings are being used, I prefer to slice through the 'webbing' connecting the segments, so the wings sit flatter during cooking.
• baking soda (or baking powder), ~2 tsp
• use a bit more if using baking powder, which also has something like rice flour mixed in with the baking soda
• salt

Preheat oven to 120 C.

Pat the wing pieces dry with paper towels.

For each segment, cut two slices across the top side, and one across the bottom side. (This is because the skin becomes quite crispy after cooking, and if you don't cut those slices across it, then when eating the wings it's easy to bite off the entire piece of skin on one side in one go).

Put the pieces in a bowl large enough to fit them. 

Sprinkle 2 tsp baking soda and some salt on chicken, and mix it up to evenly coat the pieces.

Ideally, put the pieces on a wire rack (to get airflow underneath them), and sit that on a tray lined with baking paper or aluminium foil (fat will drip from the chicken). If you don't have a rack, just put the pieces on a lined tray.

Cook chicken for 30 mins at 120 C.

Turn the heat up to 220 C (or 210 C fan forced), and cook the chicken for a further 45 mins.