Ingredients:

  • 900g (2 lbs) Chicken Wings (flats and drumettes separated)
  • 15g (1 tbsp) Aluminum-free Baking Powder
  • 6g (1 tsp) Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 1 tsp Garlic Powder
  • 60g (4 tbsp) Unsalted Butter (cold, cubed)
  • 4 Cloves Fresh Garlic (finely minced)
  • 30ml (2 tbsp) Fresh Lemon Juice
  • 1 tsp Fresh Lemon Zest
  • 1/2 tsp Red Pepper Flakes
  • 1 tbsp Fresh Parsley (finely chopped)

Instructions:

  1. Dry the wings. Pat every single wing with paper towels until they feel tacky. Note: Moisture is the enemy of the crunch.
  2. Mix the rub. Combine the baking powder, salt, pepper, and garlic powder in a small bowl.
  3. Coat the poultry. Toss the wings in the dry mix until every crevice is lightly dusted.
  4. Arrange the tray. Place wings on a wire rack over a baking sheet, leaving space between each piece.
  5. Roast the wings. Bake at 200°C (400°F) for 45 minutes until golden and sizzling.
  6. Sauté the garlic. While wings bake, melt 1 tbsp of butter and sizzle the minced garlic for 1 minute.
  7. Build the sauce. Remove from heat and whisk in the remaining cold butter, lemon juice, zest, and pepper flakes.
  8. Toss and coat. Throw the hot wings into a bowl, pour the sauce over, and shake until the sauce looks velvety.
  9. Garnish and serve. Sprinkle with parsley and serve immediately while they still crackle.