Crispy smoked paprika chicken wingettes with aioli

This recipe is featured on Masterchef Food Hub

I asked for advice from many people and did a lot of internet research to find out how to make my chicken wings super crunchy. And let me tell you, there is a lot of information out there. Overall, it seems to boil down to three main aspects:

1. Removing moisture from the wings prior to cooking
2. Using some kind of baking powder in the dry rub
3. Roasting over a rack in a hot oven

So, here is my version of crispy wings, using these three key elements. I used 1.5kg wings per batch, with the tip removed and cut into two (as in my honey soy chicken wingettes).

Mut jup mun gai yik (a.k.a. honey soy chicken wings) and a lovely riesling

These sticky wings are absolutely divine and incredibly popular with young and old alike. According to my parents, this has been my favourite food since before I could talk!