Slow Baked Crispy Chicken Legs or Wings

October 8, 2020 • 0 comments

Slow Baked Crispy Chicken Legs or Wings
This is a game changer for either Chicken legs or wings. Starting the chicken at the lower oven temp and then increasing it helps to dry the skin out and give it a texture more like frying. I highly recommend the dry brining for a few days but at least for a few hours. Make sure the chicken has been thoroughly dried prior to coating with the baking POWDER (not baking soda). Before the final25 minutes of baking time brush the chicken with olive oil to coat.
  • Prep Time:
  • Cook Time:
  • Servings: 3


  • Choice of Dry Rub Herbs
  • (5 teaspoons) Baking POWDER
  • (3/4 teaspoon) Salt
  • (1/4 teaspoon) Black Pepper
  • (2 Tablespoons) Olive Oil
  • (3 lbs) Chicken Wings or legs


If you plan ahead, coat the chicken with your choice of dry brining herbs. My choices include oregano, rosemary, sage, garlic powder, salt and pepper. I do this a few days ahead but at least do it a couple of hours before baking. Refrigerate the chicken.

 Remove chicken an hour before baking and use paper towel to pat the pieces dry.

Preheat oven to 250F/120C Line a baking tray with foil, then place an oiled rack on the tray.Place the dry chicken in a large bowl and sprinkle with baking POWDER (not soda). Using your hands massage the chicken to coat.Place the chicken on the baking tray/rack and bake for 30 minutes. After the initial 30 minutes Increase the oven temperature to 425F/220C. Bake for 25 minutes, rotate the pain and bake for another 25 minutes or until the chicken is crispy. 

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