Crispy chicken wings

Give these grilled chicken wings an extra crunch by coating them in cornstarch before dipping them in a spicy spice blend.

Servings: 4

Material:

• 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
• Chili sauce, pickled chilies, thinly sliced ​​fresh chilies, and chili mayonnaise (optional)

Production steps:

1. Preheat oven to 425°F. Using kitchen shears, trim tips of chicken wings and discard. Cut the wings in half at the seam and place in a plastic bag along with the cornstarch. Shake the coat to dust off any excess cornstarch.
2. Combine oil, salt, five spice and dried chili flakes in a large bowl. Add chicken wings. Place on a baking sheet lined with nonstick parchment paper and bake for 25-30 minutes or until crisp. Serve with chili sauce, chilli and chili mayonnaise.