crispy chicken wings
- 1kg chicken wings
- ¼ cup (35g) cornflour (cornstarch)
- 2 tablespoons vegetable oil
- 1 tablespoon sea salt flakes
- ½ teaspoon Chinese five-spice
- 1 teaspooon dried chilli flakes
- hot chilli sauce, pickled chilli, thinly sliced fresh chilli and chilli mayonnaise (optional), to serve
- Preheat oven to 220°C (425°F). Using kitchen scissors, trim the tips from the wings and discard. Cut the wings in half to the joint and place in a plastic bag with the cornflour. Shake to coat, dusting off any excess cornflour.
- Place the oil, salt, five-spice and dried chilli in a large bowl. Add the wings and toss to coat.
- Place on a baking tray lined with non-stick baking paper and roast for 25–30 minutes or until crisp. Serve with chilli sauce, chillies and chilli mayonnaise. Serves 4
Cooked this last night, wow, what a quick, easy and soooo tasty midweek quick bite to have. Absolutely delish, Donna, thanks.
This is the most incredible (and easy) chicken recipe ever! I made it last night, using 4 drumsticks instead of the wings, and it turned out far better than I could have hoped for. My fiance wanted to go to the supermarket and buy more chicken so we could make another batch. I served the crispy chicken with a simple green salad with a sesame-miso dressing, and also popped in some new season Marlborough asparagus into the oven for the last 12 minutes, which soaked up the chicken coating and crisped up perfectly. A dream meal for a mid-week meal in a hurry.