Prep 20 mins
Cook 25 mins
Chef Dave Lieberman of the Food Network says of this recipe: "As much as I love the classic, tangy wings, I have to say these are right up there with them. These couldn't get much easier either. All I do is rub the wings all over with a hot Chinese five spice rub and bake them in a really hot oven."
- 40 chicken wings or 20 whole chicken wings
- 2 tablespoons Chinese five spice powder
- 3 teaspoons cayenne pepper
- kosher salt
- fresh ground black pepper
Creamy Cilantro Dipping Sauce
- 1⁄3 cup chopped fresh cilantro leaves
- 1⁄4 cup light sour cream
- 1⁄4 cup mayonnaise
- 1⁄4 cup yogurt
- 1⁄2 lemon, juice of
- kosher salt & freshly ground black pepper
- Preheat your oven to 500 degrees F.
- If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time.
- Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands.
- Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
- Sauce: Combine sauce ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.
Really tasty and easy. The only problem I had was that they tended to smoke badly in the oven. Worth trying, though!