Crispy Five Spice Chicken Wings
A spicy, satisfying, Asian style chicken wing.
- 1 Tbsp cumin or black cumin, ground
- 1½ tsp of Aleppo pepper or Korean pepper
- 1 tsp Chinese five-spice, ground
- 1 tsp sea salt
- ¼ cup all purpose flour
- 8-10 chicken wings split into "wingettes"
- 2 Tbsp coconut oil, melted
- Cilantro, chopped
- Scallions, finely sliced
Preheat oven to 425°F and line a large baking tray with parchment paper.
In a large bowl, combine cumin, chili flakes, five-spice, salt and flour.
On a clean work surface, coat the wings with melted coconut oil, rubbing to coat evenly. Add the chicken to the spice/flour mix, toss and coat completely. Arrange chicken wings on baking tray and brush with more coconut oil if desired.
Roast in the centre of the oven until deeply browned and crispy, turning once or twice (about 30-40 minutes).
Place wings on kitchen towels to drain excess grease.
Serve with sweet and sour sauce or chutney of your choice.