Chongqing Wings
Chongqing Chicken Wings by Danny Bowien, served at his Mission Chinese Food restaurants, are one of my favorite dishes.
Ingredients
- 12 chicken wings
- peanut oil, for frying
Spice Mix
- 1 tbsp salt
- 1 tbsp sugar
- 1 tbsp cayenne
- 1 1/2 tsp ground Sichuan peppercorns
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground cloves
- 1 1/2 tsp ground fennel
- 1 1/2 tsp ground star anise
Garnish
- 10 whole dried red chilies
- chopped scallion
- sesame seeds
Instructions
- Preheat oven to 350°F. Pat the chicken wings dry and place them on a baking sheet in an even layer. Bake them for 12 to 15 minutes or until they are barely baked through (they will be very pale). Cool the wings to room temperature and then transfer them to the freezer.
- Once your wings are frozen solid, heat the oil in a pot until it reaches 350°F. While you wait for the oil to heat, mix all of the ingredients for the spice mix together in a bowl.
- Once the oil is at temperature, fry the wings in small batches for 6 to 8 minutes, or until they are browned and crispy. Drain the wings on paper towels and then place them in a large bowl. Toss the wings with the spice mix until they are evenly coated.
- To garnish, first fry the chilies for 30 to 40 seconds. Transfer the chilies to the bowl with the wings and toss them with the spice mix. Transfer the chilies and wings to a serving plate and top with the chopped scallion and sesame seeds.
Notes
Recipe source: Mission Chinese Food
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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