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Crispy Five-Spiced Chicken Wings

Calling all wings lovers!

We promise you’ll love these 🙂 Like all the best wings, they have a super crispy, flavour-packed skin that parcels up the juicy flesh inside, and one is never enough. If you fancy yourself a bit of a chopstick pro then see if you can work the meat off with just teeth and chopsticks (stabbing is cheating!).

Serves
4, as a starter
Ingredients

500g chicken wings, tips removed, separated into drumettes and flats
½ tbsp vegetable oil
¼ tbsp salt
1 tsp five-spice powder

We promise you’ll love these 🙂 Like all the best wings, they have a super crispy, flavour-packed skin that parcels up the juicy flesh inside, and one is never enough. If you fancy yourself a bit of a chopstick pro then see if you can work the meat off with just teeth and chopsticks (stabbing is cheating!).

GET THE METHOD →

OUR
TIP!
The drumettes are the first section of the chicken wing between the shoulder and elbow while the flats or mid-section is the section between the elbow and the tip.
Preheat the oven to 200°C/400°F/Gas mark 6. Line a baking sheet with foil and set a wire rack on top. Toss the wings in the oil and salt, making sure to evenly distribute the salt over the surface of the skin. Spread the wings out on the rack making sure that they don’t touch.
Bake for 45–50 minutes until cooked through and crispy, turning halfway through.
Immediately transfer to a large bowl and sprinkle in the five-spice powder. Toss to coat evenly. The skins will crisp up further as the wings cool.
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