Spicy Chinese Five-Spice Rubbed Chicken Wings

Spicy Chinese Five-Spice-Rubbed Chicken Wings
with Creamy Cilantro Dipping Sauce

Ivette Snyder

40 chicken wing pieces or 20 whole chicken wings
2 Tbs Chinese five-spice powder
1 Tbs cayenne pepper
Kosher salt and freshly ground black pepper
Yield: 40 wings

Creamy Cilantro Sauce 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
Kosher salt and freshly ground black pepper
Yield: about 1 cup

1. Preheat oven to 500 F. If you have whole chicken wings, cut off wing tips and cut the wings in half at the joint. Discard wing tips
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
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.