You probably want to eat these wings straight out of the oven because they are so crispy and smell so good! Finish with a jalapeño and garlic mixing, these crispy oven-baked wings are absolutely irresistible!
- 1.5 Pound Chicken Wingettes
- 2.5 Tablespoons All Purpose Flour
- 1/4 Teaspoon Baking Powder
- 1/4 Teaspoon Sea Salt
- 1/8 to 1/4 Teaspoon Five Spice Powder
- 1/4 Teaspoon White Pepper
- A Dash of Garlilc Powder, Optional
- A Dash of Cayenne Pepper, Optional
For the Mixing:
- One Diced Jalepeno Pepper
- Two Chopped Garlic Cloves
- A Small Amount of Oil
- A Dash of Sea Salt
To prepare the flour mix, combine flour, baking powder, sea salt, five spice powder, white pepper, garlic powder and cayenne pepper. Add more five spice powder if you like a stronger flavor, but not too much because it can taste bitter when you add too much. Coat chicken wings with the flour mix. Be sure the wings are pat dry before coating them with the flour.
Place a baking rack on a cookie sheet or tray. A tray lined with foil can also be used if you don’t have a baking rack. Spray or lightly brush oil on the rack. This will prevent the wings from sticking. Be sure not to overcrowd the wings on the rack. Bake at 450°F for 40 to 50 minutes depending on the size of the wings. You could turn the wings halfway through. However, I find that you can get away with not turning them if you are using a baking rack since baking on the rack provides a better heat circulation and the wings are more evenly cooked throughout the cooking process.
To prepare the mixing, heat up a small amount of oil and sauté the jalapeños until it starts to dry up a bit. Add garlic and cook until it turns golden. Watch the garlic carefully so it doesn’t burn.
Once the chicken wings are done, toss them in the jalapeño and garlic. Sprinkle some chili flakes on top if you want some extra heat. Enjoy!