Directions

Preparation: Dry and Season

1. Pat wings completely dry with kitchen paper. Moisture prevents crisping.

   

2. Toss wings in olive oil.

3. Sprinkle evenly with Wingman seasoning.

4. For extra crisp skin, lightly dust with baking powder and mix well.

Oven Method

1. Preheat oven to 200°C (fan 190°C).

2. Arrange wings on a wire rack over a tray. Do not overcrowd.

3. Roast for 40–45 minutes, turning halfway through.

Air Fryer Method

1. Preheat air fryer to 200°C.

2. Arrange wings in a single layer.

3. Cook for 18–22 minutes, turning halfway through.

BBQ Method

1. Preheat BBQ for indirect cooking at medium heat.

2. Place wings away from direct flames.

3. Cook 30–40 minutes with lid closed.

4. Finish briefly over direct heat to crisp skin.

What to Look For at the Finish

1. The skin should be golden brown and visibly crisp. When tapped, it should feel firm rather than soft. The juices should run clear and internal temperature should reach 75°C. The meat should remain juicy, not dry.

   

Serving Suggestions

1. Serve with blue cheese dip, ranch or hot sauce. Add celery sticks and a squeeze of lemon. Ideal for sharing boards or party platters.