super crunchy roast chicken wings

As I said in a previous post, I always buy a whole chicken and cut it myself. Which means I tend to cook my favourite parts and end up with lots of chicken wings in my freezer. I've tried loads of different ways of preparing it but the reception was always lukewarm. Until I decided to roast them as I describe below, which hit a spot here in my house. Ever since then, we look forward to have enough chicken wings to prepare this.

At least 8 chicken wings
soy sauce
1 lime or lemon (I prefer lime)
rock salt

This is as easy as it gets:

Defrost the chicken wings over night and before preparation (while you get the other things in the cupboards), spray them with a lime (or half a lemon). This is to dehidrate the skin and make it crunchier. Put them on a roasting tray and put some soy sauce on them. The sauce is NOT for flavour but to give them a brown irresistible look when roasted. I use one drop on each wing and spread it on the top surface.
Sprinkle them with rock salt.
Roast for 45 min in 180C.

That's it. It should be so crunchy that you can actually eat the tips of the wings, the bones just fall apart.

It's finger food and kids love it (and it's healthier than the fried version). I generally serve it with coleslaw, salad, bread... things like that