You can use either, but I prefer to use baking powder as it produces a crispier chicken wing when baked in the oven. We're not using much, just 2 teaspoons for 2 pounds of chicken wings.

garlic powder, salt, and pepper in a large, resealable bag; seal and shake to combine. 3. Add the chicken wings; reseal and shake to coat. Arrange the chicken wings on a baking sheet. 4. Cook the ...

Begin by portioning the chicken ... Put the wings into a large bowl and add the baking soda and potato starch or cornflour. Toss the wings to coat them thoroughly in the baking powder and starch ...

Then, toss with a bit of baking powder before baking ... until evenly coated. Return chicken to reserved baking sheets, arranging the wings in a single layer. Bake, basting wings occasionally ...

2. Crush these spices into a powder and keep aside. 3. Take the chicken wings and add 1 Tsp of salt, ½ Tsp Cumin, the spice blend from the previous step, Kashmiri red chilli powder, coriander powder, ...