Crispy Oven Baked Chicken Wings

Ingredients:
6 whole chicken wings

Marinade:
1 tsp. salt
1 tsp. onion powder
1/2 tsp. grounded white pepper
1/2 tsp. paprika
1/2 tsp. chili powder

Coating:
1/3 cup rice flour (sifted)
1 tbsp. cornflour (sifted)
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. grounded white pepper

Cooking oil - to spray

Methods:

1. Clean the wings and cut into 3 pieces through the joints.  Discard wing tips and place the rest in a bowl.
2. Mix the marinade ingredients in a small bowl and spread them evenly over the chicken wings, making sure the marinade covers the wings.
3. Transfer the wings into a zip lock bag, press the air out and seal tightly.  Let it marinate in the fridge overnight.  In between I give a light squash and turn over the zip lock bag to ensure the wings are evenly marinated.
4. Just before baking, in a shallow bowl combine rice flour, cornflour, paprika, salt and white pepper and mix well.  Coat each piece of the wings with the flour mixture.  Dust off excess flour.  Arrange the wings on an oiled rack place over a baking sheet.  Make sure each piece is not touching each other and has enough space around.
5. Lightly mist the coated chicken with oil spray.  Bake in a convention oven of 200 degree Celsius for about 45 minutes until the chicken has a golden brown colour.  Turn the wings over half way through the baking.
6. Take out of the oven and let it rest for 5 minutes before serving.  Serve with your favorite sauce.

I adapted this recipe from 'My Kitchen Snippets' with slight amendments.