Wash and dry the chicken wings if desired. Cut the chicken wings into pieces at each segment discarding the wing tips if you don’t want them. Hint-dislocate the joint to find the right place to cut through. Alternatively buy wings already cut.
Place chicken wings into a plastic bag and add the dry ingredients. Shake the wings in the bag till the spice mix has evenly coated the wings. Add the Tamari and the fish sauce. Allow the wings to marinate for a few hours or overnight if possible.
Cook the Chicken Wings
Preheat oven to 130 C/260 F fan forced
Line a large shallow baking tray with foil. Place a large baking rack in the baking dish and wipe or spray the rack with oil of choice.
Lay the chicken pieces on top of the cooking rack so they aren’t touching each other and cook in the oven at 130 C/260 F fan forced for 15-20 minutes. You may need to use to more than 1 pan to fit all of the chicken pieces.
Keep the chicken in the oven and increase the oven temperature to 210 C/410 F fan forced
Continue cooking the chicken for a further 25-35 minutes, or until the chicken is crispy. If you use 2 pans, rotate them half way through cooking. There is no need to turn the chicken.
To serve the chicken wings, sprinkle with fresh chopped coriander and chopped fresh red chili for a bit more heat.
Eat as a snack or serve with Low Carb Asian Slaw with Konjac Noodles.