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']
Preheat oven 425°F. 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.
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.
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