Chicken wings done well are one of the cheapest joys in British home cooking. £5 of wings feeds 4 people. The difference between flabby supermarket-style wings and crispy crackling-skin restaurant wings comes down to two things: drying the skin properly, and seasoning with a blend built for high-heat cooking. This recipe uses Costack Meat Seasoning & BBQ Rub, the heavy smoked-paprika-and-herb blend made for proper crust formation.
Ingredients (serves 4)
1kg chicken wings (separated into wingettes and drumettes, tips discarded)
Baking powder is the difference between flabby wings and crackling-crispy wings. The alkaline reaction raises the pH of the skin, breaks down proteins, and helps the skin dry out faster in the oven. Don't skip it. Don't substitute with baking soda (that tastes metallic).
Method
Pat the wings completely dry with kitchen paper. The drier the skin, the crispier the result.
In a bowl, toss the wings with 2 tbsp Costack Meat Seasoning, 1 tbsp baking powder, 1 tsp Costack Garlic Granules, and 1 tbsp oil. Coat every piece.
Place wings skin-up on a wire rack over a baking tray. Refrigerate uncovered for 4 hours minimum, ideally overnight. This air-dries the skin.
Heat oven to 220C.
Roast wings at 220C for 35-40 minutes, flipping once at the 25-minute mark.
Wings are done when the skin is dark golden brown and crackling-crisp.
Rest 5 minutes. Sprinkle with chives. Serve with blue cheese dressing or ranch on the side.
5 mistakes that ruin wings
Cooking damp wings. Dry the skin properly with paper, then air-dry in the fridge.
Crowding the tray. Wings need air space. Use a wire rack with a tray below.
Skipping the baking powder. This is the difference between good and great.
Under-seasoning. 2 tbsp per kg is the right ratio. Wings are mostly skin and bone, you need bold seasoning to penetrate.
Saucing too early. If using sauce, brush in the final 5 minutes only. Sauce too early steams the skin soft.
35-40 minutes at 220C on a wire rack. Always check internal temperature reaches 75C and skin is dark golden.
Can I cook these in an air fryer?
Yes. Same prep. Air fry at 200C for 20-25 minutes, shaking the basket once at the halfway mark.
Can I prep wings ahead?
Yes. Season and rest in the fridge uncovered up to 24 hours ahead. The longer they air-dry, the crispier they get.
Where do I buy Costack Meat Seasoning?
Online at www.costack.uk. £8.50 per jar. Free UK delivery on orders over £35. 2-3 working days from Manchester to London, Glasgow, Cardiff, and every UK postcode.
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