Chongqing Chicken Wings

• One 1-inch square of dashi kombu
• 1/2 ounce stemmed, dried shiitake mushrooms
• 2 tablespoons whole Sichuan peppercorns
• 2 tablespoons cumin seeds
• 2 teaspoons fennel seeds
• 2 star anise
• 2 black cardamom pods
• 1 1/2 teaspoons whole cloves
• 2 tablespoons plus 2 teaspoons sugar
• 1 tablespoon kosher salt
• 2 tablespoons cayenne pepper
• 3 pounds chicken wings (mid-joints or whole wings)
• 1/4 cup kosher salt, plus more as needed
• 10 1/2 cups vegetable or peanut oil, divided
• 8 oz honeycomb tripe
• 1/2 cup cornstarch
• 4 cups dried Tianjin chiles or other medium-hot red chiles
• 3/4 cup Chongqing Wing Spice Mix

1. Make the spice mix Use a pair of kitchen shears to cut the kombu into 4 or 5 smaller pieces.
2. Transfer to a spice grinder and grind to a fine powder.
3. Set aside kombu powder in a bowl.
4. Grind the mushrooms in the spice grinder and combine with kombu.
5. Set aside 2 tablespoons plus 2 teaspoons and store the rest in an airtight container at room temperature.
6. Remaining mushroom powder can be used in other recipes including Kung Pao Pastrami and Thrice-Cooked Bacon.
7. Toast the Sichuan peppercorns, cumin seeds, fennel seeds, star anise, cardamom and cloves in a dry skillet over medium heat, stirring continuously until fragrant.
8. In a small bowl, combine the toasted spices with the sugar, salt, reserved mushroom powder and cayenne.
9. In a spice or coffee grinder, grind the spice mix to a powder.
10. Note: The spice mix will keep in an airtight container for about a week.
11. Make the wings Preheat oven to 350 degrees .
12. In a large bowl, toss the wings with 1/4 cup salt and 1/2 cup oil.
13. Spread the wings out on a wire rack set over a baking sheet.
14. Bake until the skin just appears cooked but not browned, about 15 minutes.
15. Let the par-baked wings cool to room temperature, then lay them in a single layer on a baking sheet and freeze, uncovered, overnight.
16. The next day, clean the tripe thoroughly under cold running water, scrubbing to remove any grit.
17. Place in a pot, cover with cold salted water by 2 inches, and bring to a boil over high heat.
18. Boil for 10 minutes, partially covered.
19. Reduce the heat to a simmer and cook until very tender, about 2 to 3 hours.
20. Drain, rinse under cold water and cool completely.
21. Meanwhile, retrieve the wings from the freezer and allow them to thaw at room temperature for 1 to 2 hours.
22. Slice the cooked tripe into1/2-inch by 2-inch strips.
23. Set aside.
24. Fill a deep pot or wok with about 4 inches of the remaining oil, insert a deep fry thermometer and heat to 350 degrees .
25. Meanwhile, pat the tripe strips dry and place cornstarch in a wide shallow bowl.
26. Dredge tripe in cornstarch, shaking off any excess.
27. Work in batches, fry the wings and tripe until golden and crispy, about 5 minutes for both.
28. Meanwhile, in a hot dry wok or skillet over high heat, toast the Tianjin chiles for about a minute, stirring continuously so the chiles cook evenly.
29. Transfer to a plate.
30. Drain the fried wings and tripe, shaking off as much oil as possible, then transfer to a large bowl and dust them generously with the spice mix, tossing to coat.
31. Add the toasted chiles and toss well.
32. Note: The chiles will perfume the dish but are not meant to be eaten.
33. Transfer everything, including the chiles, to a platter and serve immediately.

shiitake mushrooms, whole sichuan peppercorns, cumin seeds, fennel seeds, anise, black cardamom pods, whole cloves, sugar, kosher salt, cayenne pepper, chicken, kosher salt, vegetable, honeycomb, cornstarch, tianjin chiles

Taken from www.foodandwine.com/recipes/chongqing-chicken-wings (may not work)