Spicy Chinese Five-Spice-Rubbed Chicken Wings With Creamy Cilantro Dipping Sauce
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
48
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 500 degrees F
2
If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint
3
Discard wingtips or freeze to make stock
4
Place the wings in a large bowl
5
Sprinkle five-spice powder and cayenne on the wings; add generous pinches of salt and about 15 grinds of black pepper
6
Rub the mixture into all the wings until no more loose rub remains
7
Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up
8
Roast until cooked through, browned and crispy, about 25 minutes
9
Serve hot with Creamy Cilantro Dipping Sauce
10
Combine ingredients in mixing bowl
11
Whisk ingredients to incorporate them fully and season with salt and pepper, to taste