Crispy Chicken Wings
Crispy baked chicken wings coated in cornstarch and seasoned with Chinese five-spice, sea salt, and chili flakes. Served with various chili condiments for an extra kick of heat.
4 servings
40 min
Ingredients
- •2¼ pounds chicken wings
- •¼ cup cornstarch
- •2 tablespoons vegetable oil
- •1 tablespoon sea salt
- •½ teaspoon Chinese five-spice powder
- •1 teaspoon dried chili flakes
- •1 serving Hot chili sauce
- •1 serving pickled chili
- •1 serving thinly sliced fresh chili and chili mayonnaise
- •to serve
Cooking Instructions
- 1.
Preheat oven 425°F. Using kitchen scissors, trim the tips from the wings and discard. Cut the wings in half at the joint and place in a plastic bag with the cornstarch. Shake to coat, dusting off any excess cornstarch.
10 min
- 2.
Place the oil, salt, five-spice and dried chili flakes in a large bowl. Add the wings and toss to coat. Place on a baking sheet lined with non-stick parchment paper and roast for 25-30 minutes or until crisp. Serve with chili sauce, chilies and chili mayonnaise.
30 min
