10Chicken Wingssegmented into tips, 'wing', and drumettes (total 30 pieces).
2tspBaking Powderpowder, not soda
1tspBlack Pepperfreshly cracked (optional)
After breaking down your chicken wings, put all the segments into a bowl. Add the baking powder and salt and give everything a good mix with your hands. You don't need the baking powder to coat every piece, but you want it evenly spread around all the pieces.
Preheat your oven to 120 Celsius or 250 Fahrenheit. Place the segments onto a baking rack not touching each other.
Place the tray into the oven and put another tray beneath it to catch the drippings. Bake for 30 minutes.
Raise the heat to 220 Celsius or 425 Fahrenheit and bake for another 40 minutes.
Remove the wings, sprinkle with pepper if you want, and serve hot.
These wings will hold for a week in the fridge, but may lose some of their crispiness because of moisture buildup.