seasoning of your choice (use salt and pepper, or ½-1 tsp of either smoky BBQ, ras-el-hanout, garlic granules, celery salt or garam masala)
dipping sauce, to serve (optional)
If you prefer to use sharp kitchen shears, cut each chicken wing in half at the joint, leaving the wing tips off. Place the chicken wings in the oven after coating them with oil and seasoning.
Change the oven's fried chicken setting (the french fry pattern flashes) Time the process for 20 minutes with the temperature set to 190 degrees. The skin ought to have been bubbling and crispy, and the chicken's extra fat ought to have dripped to the fryer's bottom (discard this). Avoid leaving the chicken in the fryer too long since the steam will re-soften the skin. Pour right away into dishes, then offer dipping sauce.