Ingredients
1kg chicken wings with the tips removed
1 medium red capsicum
½ red onion
1 tbsp paprika
1 tsp chilli powder or gochujang/sriracha
Salt and pepper
Vegetable oil
Method
Preheat the oven to 180-200ºc.
Dice the capsicum and onion in similar sizes, place in a large bowl. Add spices and enough oil to very lightly coat the chicken - remember, the chicken will render its own fat out during baking, too much oil and it will be more of a confit than a crispy bake. Add the chicken wings and massage the seasoning into the wings.
Line a large baking tray with baking paper and arrange the chicken on the tray evenly, it’s ok if they touch. Place leftover capsicum and onion around the tray without covering the chicken too much. Season with salt and pepper.
Bake in the oven until chicken is golden and crispy, roughly 25-35 mins. Serve over rice or as finger food.