Lunch: Crispy Chicken Wings
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
Instructions
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.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
