crispy five-spiced chicken wings
1 min readThese wings delight all five senses. They taste incredibly moreish, entice you with their cook-ing aroma, encourage you to tuck in with your fingers, look crispy before your teeth confirm that is the case and treat you to a cacophony of bubbling sounds as they crisp up in the oven. If you fancy yourself a bit of a chopstick pro then see if you can work the meat off withjust teeth and chopsticks-stabbing is cheating!
Serves 500g chicken wings, tips removed, separated into drumettes and flats (see tip) 12 tbsp vegetable oil 14 tbsp salt 1 tsp five-spice powder 1 Preheat the oven to 200C/400F/Gas mark 6. Line a baking sheet with foil and set a wire rack on top. Toss the chicken in the oil and salt, making sure to evenly distribute the salt over the surface of the skin. Spread the chicken out onto the rack, making sure that they don’t touch.
2 Bake for 45-50 minutes until cooked through and crispy, turning halfway through.
3 Immediately transfer to a large bowl and sprinkle over the five-spice powder. Toss to coat evenly.
The skins will crisp up further as the wings cool.
The drumette’ is the first section of the chicken wing between the shoulder and elbow while the flat’is the section between the elbow and the tip.
