The first time I had crispy chicken wings was at a Chinese restaurant that closed shortly after discovering it. It was a sad day.  Had to find a recipe to fill my craving for crispy potato chip like chicken skins.  There are many recipes that seem too chefy complicated and I tweaked this version with togarashi and French fry seasoning to keep it simple blending the Japanese and Mexican spices!  It even works in an air fryer if you can find the right pan size to fit for smaller batches.

Ingredients

• Chicken skins - I get it from a local butcher shop
• Ichimi Togarashi
• French Fry seasoning 
• 2 large cookie sheet pans
• Parchment paper

Directions

1. Heat oven to 425 F.
2. Lay parchment on a large baking sheet pan or silicon baking sheet.
3. Dry chicken skin with paper towel on both sides to remove moisture.
4. Season both sides with the togarashi and French fry seasoning.
5. Lay the skin flat without any folds.
6. Cover with parchment paper and lay another cookie sheet pan on top of it to hold its shape during baking.
7. Bake 15 minutes, remove the top sheet to allow moisture to escape.
8. If the skins are browning unevenly, reposition and cover with parchment and top baking sheet pan, return to oven for 8-10 minutes.
9. It takes about 25 minutes total for brown crispy happiness, remove and rest on a cooling rack.
10. I like the seasoning without any dipping sauce.  If I had to make a sauce, mix equal parts mayonnaise and sriracha.