Spicy Chinese Five-Spice-Rubbed Chicken Wings with Creamy Cilantro Dipping Sauce
I know it's a mouth full - but these are the coolest take on buffalo wings!! It's really hard to get wings crispy when you're baking them, but this recipe does. So delicious!!
40 chicken wing pieces or 20 whole chicken wings
2 tablespoons Chinese five-spice powder
1 tablespoon cayenne pepper
1. Preheat oven to 500 degrees. If you have whole chicken wings, cut off wing tips and cut the wings in half at the joint. Discard wing tips or freeze to make stock. Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings; add generous pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains.
2. 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 Dipping Sauce.
Creamy Cilantro Dipping Sauce
1/3 cup chopped fresh cilantro leaves
1/4 cup light sour cream
1/4 cup mayonnaise
1/4 cup plain yogurt
Juice of 1/2 lemon
Combine all sauce ingredients through the lemon juice in a mixing bowl. Whisk to incorporate fully and season with salt and black pepper to taste.