These delicious roasted wings are perfect for any party, casual or fancy...just don't forget the napkins
Preheat oven to 400 degrees
Pat the chicken dry with paper towels and toss in a mixing bowl with the Chinese 5 spice and corn starch (the corn starch makes them crisp) and drizzle with sesame oil and toss well
Place a cooling rack over a sheet pan and spray with cooking spray, place the chicken on the rack making sure that the chicken parts don't touch, this amount of wings will need two pans
Place in the oven and roast for 30 minutes, take out of oven and with tongs flip the chicken wings over and roast for another 20 minutes or until deep golden brown and crispy
While the chicken is roasting make the sauce by mixing together the hoisin sauce, chili garlic sauce, rice wine vinegar and apricot jam over medium heat in a medium sauce pan, whisking occasionally until sauce is smooth and bubbly, cover and turn off (may need to reheat again for a few minutes once the chicken is done)
Place the wings into a large bowl and toss with some of the warm sauce, this sauce goes far so use a small amount first, you can always serve extra sauce in a dip bowl for dipping, sprinkle with sesame seeds and green onions and serve. Serves 8 as an appetizer