Oven "fried" chicken

I think I've finally cracked it. After much experimentation and combinations of various recipes, this seems to work best. A thought stuck me when I was warming up frozen fish fingers (ok, they were more like cutlets) and noticed that there seemed to be oil oozing from under the bread crumb layer. There obviously is oil involved underneath! Fish isn't really that oil, so where did the oil come from?

I scoured the Internet and voila, came across a recipe where instead of using egg (the most usual thing used to 'stick' the breadcrumb mixture onto the chicken skin), the recipe called for butter. Amazing! So with a few tweaks to the my previous attempts, e.g. instead of using a baking sheet and a wax paper, I decided to use a wire rack (suggested by another recipe) so that the air gets underneath as well to ensure an all over crisp, with the added advantage of not needing to turn halfway!


Ingredients
1kg chicken wings, cleaned (remove stray feathers). I used the 3 jointed wings with tips attached.
1 tsp five spice (you can use any dried herbs you like)
1 tsp salt
pinch of pepper
4 tbsp corn flour
1 cup panko breadcrumbs
50g butter, melted

Method
1) Place wings in a bowl and pat dry with kitchen towels as much as you can. Add the salt, pepper and five spice and mix well. Leave in the fridge to dry and marinate, preferably overnight.
2) Add the corn flour and stir to ensure even coverage.
3) In a microwaveable bowl, melt the butter. This usually takes about 1 minute on low, but stop after 30 seconds and stir. Be careful not to burn the butter.
4) Coat each chicken wing with the melted butter.
5) In a bag, pour in the panko bread crumbs. Toss in the chicken wings and toss everything about to ensure even coating.
6) Remove each wing and it on top of the wire rack which has been placed it in a baking tray to catch all the oil.
7) Bake in a pre-heated oven at 220 deg C for 25 minutes, then turn down to 180 deg C for another 20 minutes or until golden brown. Serve immediately.