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Recipe16 May 2026
Salt-and-pepper chicken wings (no pepper)
Bone-in chicken wings, just salt, hot oven. The hand-held carnivore food. The cheapest fancy-feeling protein at AUD 8 per kg.
- Variant
- strict
- Prep
- 5 min
- Cook
- 40 min
- Serves
- 2
Ingredients
- 011 kg chicken wings (whole or pre-cut into drumettes and flats)
- 02Salt, very generously
Method
Preheat the oven to 220C. Pat the wings completely dry with paper towel — wet wings will not crisp.
In a large bowl, toss the wings with the salt. Use about 1 tablespoon per kilo. Make sure every surface is coated.
Arrange the wings on a wire rack over a baking tray, spaced apart so air can circulate. The rack lets the fat drip away from the skin, which is what crisps it.
Roast for 30 minutes. Open the oven, flip each wing, and roast 10 more minutes on the other side.
The skin should be deeply golden and audibly crisp. The juices should run clear when pierced.
Rest 3 minutes. Eat with hands. The bone is the handle.