Golden brown and crispy chicken wings, no deep-frying required.
Made this twice and it is, without a doubt, the BEST wings recipe i've ever made! Crispy on the outside, moist and tender inside!! Thanks for the post!Just made this and ate it. YUM! I made my own 5 spice - and only added 1/4 tsp. Also added a pinch of cayene to the mix. These wings were amazing!!! My son and husband loved them and they were gone in minutes. Will make again, may even make another batch for dinner.So easy! I added salt and poultry seasoning to the cornstarch.
As for Toronto's comment about baking powder, there is none in the recipe. The recipe uses cornstarch. I can image that baking powder would have been unpleasant.If you dry the wings well and leave them in the fridge for about an hour then toss in a bit of oil, you will get crispy wings. The baking powder resulted in a slimy texture and an off-putting taste. I would pass on this idea.The end result tasted fantastic, but there is far too much Chinese 5 spice in the ingredients.
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