525 minutes
Crispy and flavorful chicken wings coated with a spicy Sichuan seasoning mix.
Chicken Wings, cut into drumettes and flats
0 lb
tablespoons
Kosher Salt, divided
tablespoons
Cumin Seed, whole
tablespoons
Fennel Seed, whole
teaspoons
tablespoons
Sichuan Peppercorns, seeds removed
tablespoons
tablespoons
teaspoons
Fresh Cilantro Leaves And Stems, chopped
cups
Scallions, thinly sliced
each
1. Prepare Chicken Wings
Pat the chicken wings dry with paper towels to remove any excess moisture. Place one-third of the wings in a large bowl. Sprinkle with 1 teaspoon of baking powder and 1 teaspoon of kosher salt, then toss well to coat. Repeat this process with the remaining wings.
2. Refrigerate Wings
Arrange the coated wings on a rack set inside a rimmed baking sheet lined with aluminum foil. Place the baking sheet with the wings in the refrigerator for at least 8 hours and up to 18 hours to dry out the skin.
3. Bake Wings
Adjust the oven rack to the upper-middle position and preheat the oven to 450°F (230°C). Arrange the chicken wings on the baking sheet and bake for 20 minutes. Flip the wings and continue cooking until they are crisp and golden brown, about 15 to 25 minutes more.
4. Prepare Spice Mix
In a small skillet, combine the cumin seeds, fennel seeds, dried red pepper flakes, and Sichuan peppercorns. Toast over medium heat until fragrant, about 1 minute. Transfer to a mortar and pestle or spice grinder. Add the remaining 1/2 tablespoon of kosher salt and brown sugar, then grind to a rough powder.
5. Coat and Serve Wings
Transfer baked wings to a large bowl. Drizzle with vegetable oil and toss to coat. Add half of the spice powder, chopped cilantro, and sliced scallions. Toss everything together. Taste one wing and add more spice powder if desired. Serve immediately.
Experiment with different spice blends like Indian Spice Crust, Middle Eastern Spice Crust, Caribbean Jerk Crust, and Mediterranean Herb Crust to diversify the flavor profiles.
Apply the same Sichuan spice crust to different proteins like pork ribs, tofu or tempeh, fish fillets, and beef skewers for variety.
Add a teaspoon of ground dried shiitake mushrooms to the spice mix to enhance umami. Brush the wings with a light glaze of hoisin sauce mixed with a touch of soy sauce during the last few minutes of baking.
Pair the spiced protein with sauces like a Sichuan sauce or a cooling dip, and add sides like pickled vegetables for a complete meal experience.
Add a teaspoon of gochugaru (Korean red chili pepper flakes) to the spice mix. Make a glaze with gochujang (Korean fermented chili paste), honey, and a bit of rice vinegar, and brush it onto the wings before the final few minutes of cooking.
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