Chicken Wings (plain) Recipe

Preheat and prepare

Preheat your oven to 230°C (450°F). Line a rimmed baking sheet with foil and place a V‑rack or wire rack in the pan. This lets air circulate and ensures crisp skin.

Dry and season wings

Pat the chicken wings completely dry with paper towels. In a large bowl, combine the kosher salt, black pepper and baking powder. Add the wings to the bowl and toss thoroughly so each piece is evenly coated. The baking powder helps draw moisture from the skin and promotes browning and crispiness.

Arrange for cooking

Lightly brush or rub the 2 tablespoons of neutral oil over the rack or directly on the wings so they have a thin coating to encourage even browning. Arrange wings in a single layer on the wire rack, leaving small gaps between pieces for hot air circulation.

Roast until crisp

Place the baking sheet in the preheated oven and roast for 25 minutes. After 25 minutes, flip each wing and continue roasting for an additional 15–20 minutes, or until the skin is deep golden brown and an instant‑read thermometer inserted into the thickest part reads 74°C (165°F). Total time will be about 40–45 minutes depending on wing size and oven.

Optional broil

If you want extra blistered skin, switch the oven to broil on high for 2–4 minutes after roasting—watch carefully to avoid burning. Remove as soon as desired color is achieved.

Rest briefly

Remove the wings from the oven and let them rest on the rack for 3 minutes so juices settle and skin tightens slightly.

Herbs and sesame finish

While wings rest, combine the chopped mixed herbs and toasted sesame seeds. Sprinkle this herb–sesame mixture evenly over the hot wings so the seeds stick to the residual oil on the skin.

Serve

Transfer the wings to a serving platter. Serve immediately with lemon wedges on the side for squeezing over, if using. Provide napkins — these are best eaten hot and crisp.