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
© DONNA HAY GROUP
