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
Directions
- 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.
