Chicken Wings with Explosive Chile Recipe

• About 2 quarts canola oil
• 3 pounds chicken wings, separated into drumettes and midsections (or flats), wing tips discarded
• Kosher salt
• 1 star anise pod
• 2 tablespoons red pepper flakes
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons Sichuan peppercorns
• 1 cup dried red Chinese chiles or dried arbol chiles
• 1 (1/2-inch) piece fresh ginger, peeled, very thinly sliced, then thinly sliced into matchsticks
• 2 tablespoons coarsely chopped fresh cilantro

1. Pour 2 inches of the oil into a Dutch oven or a large, heavy-bottomed pot.
2. Heat over medium-high heat until the oil reaches 300 degrees F on a deep-frying/candy thermometer.
3. Working in batches of 6 to 7 pieces, fry the chicken wings in the oil, adjusting the heat as needed to maintain a temperature of 300 degrees F, until the skin is opaque but not browned, about 3 to 5 minutes (the wings will not be cooked through).
4. Using a slotted spoon, transfer the wings to a large bowl and toss with a generous amount of salt.
5. Place in a single layer on a baking sheet.
6. When all the wings are fried, let them cool completely.
7. Cover the baking sheet and place in the freezer for at least 3 hours or overnight.
8. Set the oil aside for use later.
9. Meanwhile, heat the oven to 400 degrees F and arrange a rack in the middle.
10. Place the star anise, red pepper flakes, cumin, and peppercorns in a single layer on a baking sheet and toast until fragrant, about 3 to 5 minutes.
11. Let cool completely.
12. Using a spice grinder or clean coffee grinder, grind into a fine powder; set aside.
13. Place the chiles in a single layer on a baking sheet and toast until slightly darkened and fragrant, about 3 to 5 minutes; set aside to cool.
14. When ready to serve, set the reserved frying oil over medium-high heat and bring to 350 degrees F on a deep-frying/candy thermometer.
15. Working in batches of 6 to 7 frozen wing pieces, fry, turning the wings occasionally and adjusting the heat as needed to maintain a temperature of 350 degrees F, until the wings are cooked through, golden brown, and crispy, about 6 minutes.
16. Immediately transfer each batch to a large bowl, season with salt and 1 teaspoon of the spice blend, and toss to coat.
17. Place on a serving dish and repeat with the remaining wings.
18. When all the wings are cooked, place the reserved chiles, ginger, 1 teaspoon of the spice blend, and 1 tablespoon of the cooking oil in the large bowl and toss to combine.
19. Scatter the mixture over the chicken wings and sprinkle with cilantro.
20. Serve immediately.

canola oil, chicken, kosher salt, anise pod, red pepper, ground cumin, peppercorns, red chinese, fresh ginger, fresh cilantro

Taken from www.chowhound.com/recipes/chicken-wings-with-explosive-chile-29103 (may not work)