Crispy Chicken Wings

chinese chicken appetizer bake quick & easy hot pepper super bowl sugar conscious dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Donna Hay

4 Servings

Source

Ingredients

2 1/4 pounds chicken wings

1/4 cup cornstarch

2 tablespoons vegetable oil

1 tablespoon sea salt

1/2 teaspoon Chinese five-spice powder

1 teaspoon dried chili flakes

Hot chili sauce, pickled chili, thinly sliced fresh chili and chili 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 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.