Crispy Baked Chicken Wings

Name: Crispy Baked Chicken Wings
Yield: 4 servings
Ingredients: 2¼ pounds chicken wings; ¼ cup cornstarch; 2 Tbsp. vegetable oil; 1 Tbsp. flaky sea salt; ½ tsp. Chinese five-spice powder; 1 tsp. crushed red pepper flakes; Hot chili sauce, pickled chiles, thinly sliced fresh chiles, and chile mayonnaise (optional), to serve

Donna Hay4 servingsSource

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Ingredients

2¼ pounds chicken wings

¼ cup cornstarch

2 Tbsp. vegetable oil

1 Tbsp. flaky sea salt

½ tsp. Chinese five-spice powder

1 tsp. crushed red pepper flakes

Hot chili sauce, pickled chiles, thinly sliced fresh chiles, and chile mayonnaise (optional), to serve

Method

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.

Place the oil, salt, five-spice, and red pepper 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, chiles, and chile mayonnaise.