Ingredients:

  • 1.36 kg party-style chicken wings, patted bone-dry
  • 15 g aluminum-free baking powder
  • 5 g kosher salt
  • 2 g freshly cracked black pepper
  • 3 g garlic powder
  • 60 g unsalted butter or ghee
  • 4 cloves fresh garlic, finely minced
  • 12 g lemon zest from 2 large lemons
  • 30 ml fresh lemon juice
  • 10 g fresh parsley, finely chopped

Instructions:

  1. Use paper towels to pat the chicken wings until they are bone-dry to ensure maximum crispness.
  2. In a large mixing bowl, toss the wings with baking powder, salt, pepper, and garlic powder until evenly coated.
  3. Arrange wings on a wire rack set over a foil lined baking sheet, skin side up.
  4. Place in a cold oven and set it to 120°C (250°F) for 15 minutes. This helps render the fat slowly before the high heat hits.
  5. Increase the oven temperature to 220°C (425°F) and bake for 30 minutes until the skin is golden and audibly crunchy.
  6. While wings bake, melt the 60 g butter in a small pan. Add the 4 cloves of minced garlic and cook for 2 minutes until fragrant but not browned.
  7. Remove from heat and stir in the 30 ml lemon juice and 12 g lemon zest.
  8. Place the hot wings in a large clean bowl, pour the garlic lemon butter over them, and add the 10 g chopped parsley.
  9. Shake the bowl until every wing is glistening and coated in the citrus garlic infusion.