Step 1

Preheat the oven to its lowest setting - this is for keeping the wings warm, as you’ll need to cook in two batches.

Step 2

Cut each wing at the joint so you have a mini wing and a drumette.

Step 3

Mix the cornflour, baking powder, garlic salt, pepper, and paprika together in a large bowl.

Step 4

Place the chicken wings in the bowl and toss to coat them evenly in the coating. Remove the wings from the bowl and place on a plate.

Step 5

Heat the oil in a large frying pan over a medium-high heat - ready for frying the wings.

Step 6

Add the flour, Chinese five spice, rice vinegar, and water to the remaining cornflour that’s left in the bowl and mix, using a balloon whisk until combined. This gives is the second coating for the chicken.

Step 7

Dip a chicken wing in the wet batter and turn to coat. Allow any excess batter to drip off and carefully add the chicken wing to the hot oil to deep fry.

Step 8

Repeat with the remaining wings. You should be able to cook up to 10 chicken wings at a time if your pan is large enough.

Step 9

Cook for 6-8 minutes, moving the chicken around in the pan a couple of times, with a set of tongs, to prevent it from sticking together.

Step 10

Place the first batch of wings on a tray and place in the oven to keep warm, while you cook the second batch.

Step 11

Repeat with the remaining wings.

Step 12

While the wings are cooking, make the topping.

Step 13

Add the oil to a small frying pan and heat over a medium heat.

Step 14

Add the spring onions, chillies, salt, and garlic into the hot pan. Cook for 1-2 minutes, stirring often, until fragrant. Turn off the heat.

Step 15

Once the wings are ready, transfer to a serving plate and spoon over the chilli topping, then serve.