Crispy Baked Chicken Wings

I would absolutely make this again. The wings were crispy. Made a few alterations. Because everyone said it was too salty, I doubled the coating ingredients except for the salt and it still was too salty, but it was a nice contrast to the heat of the chili flakes. I baked for 25 mins, then turned and baked for another 10 to get both sides crispy.

• HiloHulagirl

• San Francisco, CA

• 5/6/2021

Avidfan from Atlanta - interestigly, the parchment paper at Sam's Club is labeled as "Non-stick" - I'd never noticed that before :)

• mendy

• 9/6/2019

UPDATE: I found Donna Hay's original recipe which calls for 1 tablespoon of sea salt flakes, not sea salt. That explains it.

• avidfan

• atlanta

• 4/29/2017

WARNING!!! The recipe calls for 1 tablespoon of salt. Way, way, way, way too much. As I was preparing the wings, I paused before using so much salt, but I chose to follow the recipe, thinking that maybe that much salt was necessary to achieve the crispness I sought. No. Further, I have never in my life seen "non-stick parchment" as the recipe calls for. I used regular parchment and the wings stuck. I recommend spraying the parchment (which does a good job absorbing the grease from the wings) with cooking spray. The wings were crispy, and many were eaten at my party. If I make them again with less salt and with sprayed parchment, they would be great.

• avidfan

• Atlanta

• 4/29/2017

This is the only way I will make wing from now on - my family LOVED them. Instead of the 5 spice I used a dry BBQ seasoning and then brushed BBQ sauce on the wings in the last 10 minutes of cooking.

• Anonymous

• Pasadena, CA

• 2/12/2017

Nothing but rave reviews for this recipe. The corn starch creates a great crunch and the Chinese Five Spice is the perfect flavoring for these wings. I added a bit more spice for my liking and our guests seemed to agree...200 wings gone as soon as I could cook them.

• ChubblesTheGrump

• Central Mass

• 10/28/2016

A really nice crunch and a great alternative to frying!

• cmata1

• Los Angeles

• 7/5/2016

My go-to recipe. Loved by all. I reduce the 5 spice by half, and, as we are not too spice tolerant, either leave out the chillies or substitute a bit of hot paprika. I also may add a bit more oil depending on the number of wings purchased. I have learned that baking them on parchment paper results in no sticking and easier clean-up .

• charmianentine

• Niagara-on-the-Lake, ON

• 6/5/2016

Absolutely the ONLY way we'll be doing wings ever again...!

• drbrianj

• SLC, UT

• 3/14/2016

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!

• denniscapani

• Italy

• 2/13/2016

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.

• nmiccoli

• Monterey, CA

• 2/7/2016

So easy! I added salt and poultry seasoning to the cornstarch. Will make it for next sports gathering.

• thietmiche

• San Antonio, Tx

• 2/7/2016

Made as written but used tapioca flour as that was what I had on hand. I agree with Snazzygirl that there is a bit too much Chinese five spice powder for my taste (and perhaps a little heavy on the salt.) I also let the wings dry in the fridge as suggested by Toronto. The wings were nice and crispy. 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.

• Anonymous

• Arlington, VA

• 2/7/2016

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.

• Anonymous

• Toronto, On

• 2/7/2016

The end result tasted fantastic, but there is far too much Chinese 5 spice in the ingredients. I threw out the mixed oil, red pepper, 5 spice, and salt and started over, using less than 1/4 teaspoon of 5 spice and substituting Aleppo pepper (1/2 teaspoon) as well, and adding an extra tablespoon of oil. After these changes, the final result was delicious, extremely crispy, and not oily at all. Aside from messing with the spice mix, it was very easy to make. I also baked it an extra 5 minutes to get it golden brown.

• snazzygirl

• Chicago, IL

• 11/16/2015