Eating In

The secret to crispy wings is to get them as dry as possible before you start baking them. So first of all, dry them as well as you can on kitchen paper. Preheat the oven to 120C/250F and place a wire rack on a large baking tray. If you like, cut each wing at the joint and place in a large bowl. Add 2 level tablespoons of baking powder, a teaspoon of salt and ½ teaspoon of pepper. (The baking powder has to be aluminium free as aluminium sulphate; an ingredient of some baking powders can have a bitter flavour). Toss to combine. If the wings are really dry, they should only get a light coating. The point of the baking powder is to dry the wings out further. Discard any excess coating after they have been tossed together.

Place in a single layer on the rack, skin side up. It’s fine for them to be touching. Place on the lower shelf of the oven for 30 minutes. After 30 minutes, turn the oven up to 220c (425f), rotate the tray and place on a higher shelf (higher middle) in the oven for 45-50 minutes until the wings are golden and crispy. While the wings are crisping up make a sticky sauce from:
1 tsp cooking oil
1-inch fresh ginger grated
2 cloves of garlic minced
1 tbsp sweet chilli sauce
2 tbsp honey
5 tbsp soy sauce
Put all these ingredients in a pan and bring to the boil. Simmer for 5 minutes and allow to cool. When the wings have crisped up take them out of the oven to cool slightly. To serve, drizzle over the sauce and some chopped spring onions.

Alternatively, it is quite common to serve the wings with a blue cheese dip. Mix the following ingredients together:
1 cup blue cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 tbsp buttermilk or milk 
1 tbsp freshly squeezed lemon juice
1/4 tsp salt
1/8 tsp pepper