Crispy baked chicken wings

Section the chicken wings and cut off the tips, which burn easily (save them for stock or bake separately).

Rinse the wings thoroughly and pat dry with a paper towel.

Season the wings with the spices, add cornstarch and olive oil, and mix thoroughly; set aside.

Line a baking pan with foil to catch the drippings and set a wire rack over it; arrange the wings on the rack.

Bake in a preheated 425-degree oven for about 40 to 45 minutes in all.

After 30 minutes flip the wings so they bake evenly, then bake about 10 to 15 minutes more, until crispy outside and juicy inside.

Serve as they are or toss in barbecue sauce or any mild or spicy sauce.