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Crispy Baked Chicken Wings
This recipe for baked chicken wings with sriracha mayo turns out an appetizer that’s as golden and crispy as can be, without the hassle of deep-frying.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min👤 Donna Hay📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
Preheat oven 425°F. Using kitchen scissors, trim the tips from the wings and discard. Cut the wings in half at the joint and place in a plastic bag with the cornstarch. Shake to coat, dusting off any excess cornstarch.
2
Place the oil, salt, five-spice, and red pepper flakes in a large bowl. Add the wings and toss to coat. Place on a baking sheet lined with non-stick parchment paper and roast for 25–⏱️ 30 minutes or until crisp. Serve with chili sauce, chiles, and chile mayonnaise. Editor’s note: This recipe first appeared on Epicurious in October 2015. More chicken wing recipes, right this way →
Hot chili sauce, pickled chiles, thinly sliced fresh chiles, and chile mayonnaise (optional), to serve
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