Ingredients
- For the five-spice wings:
- 40 chicken wing pieces, or 20 whole chicken wings
- 2 tablespoons Chinese five-spice powder
- 1 tablespoon cayenne pepper
- Kosher salt and freshly ground black pepper
- For the creamy cilantro dipping sauce
- 1/3 to 1/2 cup chopped fresh cilantro leaves
- 1/4 cup light or regular sour cream
- 1/4 cup mayonnaise
- 1/4 cup plain yogurt
- Juice 1/2 lemon (or why not try lime?)
- Kosher salt and freshly ground black pepper
Preparation
Step 1
Make the five-spice wings
1. Preheat oven to 500°F (260°C).
2. If you have whole chicken wings, cut off the wing tips and cut the wings in half at the joint. Discard the wing tips or freeze them for making stock.
3. Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a generous pinch or two of salt, and about 15 grinds of black pepper. Rub the mixture into all the wings until all the rub clings to the chicken.
4. Line the wing pieces up on a rimmed baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned, and crisp, about 25 minutes. (If you prefer a wing that’s every iota as crisp underneath as on top, bake the wings on a wire rack situated on the baking sheet. If you prefer a wing that has one side smudged with a sort of gooey crispness from sitting in a teensy puddle of its juices during roasting, leave the wings on the baking sheet.)
Make the creamy cilantro dipping sauce
5. Pulse the cilantro, sour cream, mayo, yogurt, and lemon or lime juice in a food processor. (Or, lacking a processor, whisk them together.) Taste and add a judicious amount of salt and black pepper and pulse again. Cover and toss it in the fridge while the wings do their thing in the oven.
Serve the wings
6. Pile the wings on a platter and serve ‘em hot along with the cold creamy cilantro dipping sauce on the side.