Recipe: Spicy Chicken Wings (with Asian spices, light batter)

SPICY CHICKEN WINGS

"Chicken wings are the all-American appetizer, but here they are made distinctive with Asian spicing in this two-peppercorn, light batter mixture. People shy away from making chicken wings at home because of the deep-frying, but they are delicious and fairly easy, especially if you have a fryer. However, a pot of oil on the stove works well and you can strain the oil and keep it in the refrigerator for quite some time. In my view, the only bad wing is an underdone wing, so test the first one to make sure it is cooked through and crispy on the outside. Buy small wings. Roaster wings are too big for even cooking and not appropriate for an appetizer. Serve these before Pad Thai."

2 1/2 pounds chicken wings
2 teaspoons Szechuan peppercorns
1 teaspoon black peppercorns
1 dried red chile
1/2 teaspoon kosher salt
1/4 cup soy sauce
1/4 cup rice wine
1/4 cup flour
2 tablespoons cornstarch
Canola oil for deep-frying
Lemon wedges (for garnish)
Sriracha chili sauce (for serving)

Cut off the wing tips and then cut each wing into two pieces at the joint. Put them in a large bowl.

Toast the Szechuan peppercorns in a dry frying pan over medium-high heat until fragrant and just starting to smoke, 3 to 5 minutes. Grind them with the black peppercorns and red chile in a clean coffee grinder or mortar.

Combine the pepper mixture with the salt, soy sauce, rice wine, flour, and cornstarch in a small bowl. Stir until there are no lumps. Add this mixture to the wings and make sure each wing is well coated.

Heat 4 cups of oil over medium-high heat in a saucepan or preheat a deep-fryer and fry the wings (three to five at a time) until well browned and floating on the surface.

Arrange the wings on a serving platter and garnish with lemon wedges. Have a bottle of sriracha chili sauce on the side.

Makes 4 servings
Source: Everyday Asian by Marnie Henricksson