Chinese Chicken Wings
Ingredients
The wings
The dry rub
-
1
tablespoon
baking powder
-
1
tablespoon
salt
-
1
tablespoon
cumin seeds
-
1
teaspoon
whole fennel seed
-
1
tablespoon
red chili flakes
-
1
tablespoon
whole Sichuan peppercorns
-
1
tablespoon
brown sugar
For coating
-
1
tablespoon
vegetable oil
-
1
cup
cilantro
Instructions
- Preheat the oven to 250°F and prepare a baking sheet with foil and a wire rack.
- Pat the chicken wings dry and coat them with baking powder and salt in a plastic bag.
- Arrange the wings on the rack skin-side up and bake for 30 minutes.
- Toast cumin, fennel seeds, red chili flakes, and Sichuan peppercorns in a skillet until fragrant.
- Grind the toasted spices with sugar and remaining salt into a rough powder.
- Increase the oven temperature to 425°F and bake the wings for an additional 45 to 50 minutes, flipping halfway.
- Toss the wings with oil and half of the spice blend, adjusting seasoning to taste, and garnish with cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
607
Total fat
43g
Total carbohydrates
7g
Total protein
46g
Sodium
2280mg
Cholesterol
189mg
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