Chennai Chicken Wings

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Combine cornstarch and rice flour in a bowl. Add cayenne pepper, paprika, cumin, garam masala, turmeric, black pepper, and salt. Whisk the spicy chicken coating until nicely blended. Set aside.

Step 3

Pour rice vinegar into another bowl. Add red onion and sliced ginger. Toss in chives, sambal, and red pepper flakes. Stir the vinegar sauce until well combined.

Step 4

Add wings to the spice coating in batches. Flip bowl repeatedly to toss the wings until thoroughly coated. Transfer wings onto nonstick baking sheets. Drizzle vegetable oil on top.

Step 5

Bake in the center of the preheated oven for 15 minutes.

Step 6

Meanwhile, mix grated ginger and 2 tablespoons oil together. Turn wings over and brush the ginger oil on top.

Step 7

Continue baking until dry and browned, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Step 8

Flip wings over into the oils and let rest for 3 to 4 minutes. Scrape a fork over the wings to test for crunchiness.

Step 9

To enjoy the wings 'wet,' place a portion of the wings into a bowl and spoon in some of the vinegar sauce. Toss until coated. For 'dry'-style, plate the dry wings and simply dip into the sauce.