Free Range Chicken Wings | ±500g

Free Range Chicken Wings - Oven or Barbecue

±500g, 6 wings. Serves 2 to 3. Defrost 10–12 hours. Around 45 minutes in the oven.

1. Defrost
Move the pack from freezer to fridge. Leave it in its packaging, on a plate. Allow 10 to 12 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Dry them properly
Pat every wing completely dry and leave them uncovered on a rack in the fridge for a few hours. Crisp wings come from dry skin, and nothing else you do will make up for skipping this.

3. Season, and add baking powder
Salt, pepper, and half a teaspoon of baking powder tossed through 500g of wings. Not baking soda. It raises the skin's pH and gives a crispness the oven alone will not.

4. Roast on a rack
Oven at 200°C, spread out on a rack over a tray so the air circulates underneath. 40 to 45 minutes, turning once. Crowding them is what makes wings soggy.

5. On the barbecue
Two zones. 25 minutes on the cool side with the lid down, then 5 minutes over direct heat, turning often.

6. Sauce at the very end
Toss them in your sauce after they come off the heat, not before. Sauce applied early steams the skin you have just spent 45 minutes crisping.

7. Cook to 75°C
Chicken is cooked through, never pink. Wings are small and forgiving, so cook them until the skin is properly crisp rather than watching the clock.

Delivered frozen. Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 10–12 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0–4°C and cook within 2 days.
Do not refreeze once thawed.