Chongqing Chicken Wings

• 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

1. In deep fryer or large, heavy-bottomed pot, heat oil to 300 degrees F.
2. 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.
3. Heat oil to 350 degrees F. Working in small batches, fry frozen wings for 5 minutes. Cook's Note: Fry times may vary.
4. 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.
5. 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.
6. 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.

natural, kosher salt, spice kit, tianjin chiles, jalapeno peppers, fresh cilantro, fresh ginger, markets, spice kit, whole cumin, chile flakes, anise pods, szechuan peppercorn

Taken from www.epicurious.com/recipes/member/views/chongqing-chicken-wings-52355701 (may not work)