Crispy Chicken Wings
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1020 g
Chicken Wing1 cup
Cornstarch2 tbsps
Vegetable Oil1 tbsp
Sea Salt1 tsp
Chili Flakes (dried)Directions:
1
Preheat oven 425°F
2
Using kitchen scissors, trim the tips from the wings and discard
3
Cut the wings in half at the joint and place in a plastic bag with the cornstarch
4
Shake to coat, dusting off any excess cornstarch
5
Place the oil, salt, five-spice and dried chili flakes in a large bowl
6
Add the wings and toss to coat
7
Place on a baking sheet lined with non-stick parchment paper and roast for 25–30 minutes or until crisp
8
Serve with chili sauce, chilies and chili mayonnaise
9
Preheat oven 425°F
10
Using kitchen scissors, trim the tips from the wings and discard
11
Cut the wings in half at the joint and place in a plastic bag with the cornstarch
12
Shake to coat, dusting off any excess cornstarch
13
Place the oil, salt, five-spice and dried chili flakes in a large bowl
14
Add the wings and toss to coat
15
Place on a baking sheet lined with non-stick parchment paper and roast for 25–30 minutes or until crisp
16
Serve with chili sauce, chilies and chili mayonnaise