Serve these chicken wing dippers with sauces for easy buffet or party food. Try our moreish teriyaki and sweet curry sauces below, they work really well
- 1 kg chicken wings, wing tips removed and wings split into two pieces
- 1 tsp cornflour
- 1 tsp baking powder
- 1 tsp sunflower oil
- STEP 1
Put the wings in a large bowl and toss with 1 tsp salt, the cornflour and baking powder – this will help the skin go crispy when baking. Chill, covered, for at least 1 hr, or ideally overnight.
- STEP 2
Heat the oven to 220C/200C fan/gas 7. Toss the wings with the oil, then arrange in a single layer on a wire rack set over a baking tray. Bake for 25-30 mins until golden, then turn the wings over and bake for 25-30 mins more until crisp. Transfer to a platter with sauces for dipping (see tips below), or put a large bowl on the table next to each sauce and toss the wings in the sauces.