Baked Salt And Pepper Wings

1. 1

   Prepare the chicken wings by trimming the tips and removing excess skin and fat.

2. 2

   Tip the flour into a box with an air-tight lid, and add the salt and pepper. Stir well to mix.

3. 3

   Put the chicken wings into the box, and put the lid on. Give the box a good shake, rattle and/or roll to thoroughly coat the wings with the seasoned flour. There will seem to be a lot of excess; this is OK.

4. 4

   Refrigerate the wings overnight.

5. 5

   When you're ready to cook, heat the oven to 400F/200C. Take the box out of the fridge and give another shake to loosen things up. Take the wings out and layer on a wire rack with a tray underneath. You'll find that the wings have stuck together and that the flour coating is now more of a thick batter - this is perfect, but be sure to separate them before cooking.

6. 6

   Put the wings in the oven for 25 minutes. Turn them over once, halfway through the cooking time.

7. 7

   While the wings are cooking, thinly slice the bell pepper, diagonally slice the spring onion and slice the chili into rings, removing or leaving the seeds as you prefer.

8. 8

   When the wings are ready, put them in a serving bowl and toss with the bell pepper, spring onion and chili.

* Per serving · 4 servings · Values may vary.

No additional tips available.