- 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.