Lucky Rice Cookbook's Sichuanese Chicken Wings
This take on an American finger food favorite gets its spice from Sichuanese pepper and is stir-fried with aggressive amounts of chiles.
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Cooking tools:
- Baking sheet
- Aluminum foil
- Oven
- Cast iron skillet
- Mixing bowl
- Spice grinder
- Mortar and pestle
- Serving bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
- Spoon
- Kitchen scale
Ingredients
- 3 pounds chicken wings, split in half, wing tips removed (optional)
- Kosher salt
- 2 tablespoons crushed red chile flakes
- 2 teaspoons whole cumin seeds
- 1 teaspoon Sichuanese peppercorns
- 1 star anise pod
- 1 cup dried red Chinese chiles
- 1 1-inch knob fresh ginger, julienned
- ¼ cup chopped fresh cilantro leaves
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