CHONGQING CHICKEN WINGS

CHONGQING CHICKEN WINGS image

Categories Chicken

Yield 4 servings

Number Of Ingredients 14

Oil, for frying
3 pounds mid-joint all-natural, organic chicken wings
Kosher salt
Spice kit, recipe follows
12 ounces dried Tianjin chiles*
4 fresh jalapeno peppers, diced
Fresh cilantro, leaves picked and chopped for serving
Fresh ginger, peeled and minced, for serving
*Can be found at specialty Asian markets
SPICE KIT:
1/4 cup whole cumin
1 cup dried chile flakes
10 star anise pods
1/4 cup Szechuan peppercorn

Steps:

In deep fryer or large, heavy-bottomed pot, heat oil to 300 degrees F. Working in small batches, fry the chicken wings for 5 minutes. Toss wings together in large mixing bowl with generous amounts of salt. Spread into single layer on a baking sheet and freeze. Heat oil to 350 degrees F. Working in small batches, fry frozen wings for 5 minutes. Cook's Note: Fry times may vary. Let wings drain for 1 minute for crispy skin. Toss the hot wings together in a large mixing bowl with desired amount of spice mix. Heat pan or wok and toast Tianjin chiles and jalapenos until fragrant. Cover wings with blanket of peppers to perfume the wings. Sprinkle with cilantro and ginger, as desired. Spice Kit: Heat the oven to 400 degrees F. Toast the cumin, chile flakes, anise, and peppercorn on baking sheet and bake for 5 minutes. Grind the spices in coffee grinder and reserve.