Crispy Chicken Wings

• 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
• Hot chili sauce, pickled chili, thinly sliced fresh chili and chili mayonnaise (optional), to serve

1. Preheat oven 425u0b0F. 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 dried chili 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, chilies and chili mayonnaise.

chicken, cornstarch, vegetable oil, salt, dried chili flakes, chili sauce

Taken from www.epicurious.com/recipes/food/views/crispy-chicken-wings-56390078 (may not work)