Chongqing Chicken WingsRecipe By: The Mission Chinese Food Cookbook
Note: You need to parcook the wings a day ahead, so don’t start this recipe on Sunday morning thinking you’ll have wings in time for football.
- 3 lbs chicken wings (either mid-joints or whole wings)
- ¼ cup kosher salt, plus more as needed
- ½ cup vegetable or peanut oil, plus 8 to 10 cups for deep frying
- ½ lb honeycomb tripe
- ½ cup cornstarch, for dredging
- 4 cups dried Tianjin chiles or other medium-hot red chiles, like chiles Japones
- About ¾ cup Chongqing Wing Spice Mix (recipe follows)
Chongqinq Wing Spice Mix
- 2 tbsp whole Sichuan peppercorns
- 2 tbsp cumin seeds
- 2 tsp fennel seeds
- 2 star anise
- 2 black cardamom pods
- 1½ tsp whole cloves
- 2 tbsp plus 2 teaspoons sugar
- 1 tbsp kosher salt
- 2 tbsp plus 2 tsp Mushroom Powder
- 2 tbsp cayenne pepper
Directions Yield: Serves 4 as part of larger meal
- Preheat the oven to 350°F.
- In a large bowl, toss the wings with the salt and ½ cup oil. Spread the wings out on a wire rack set over a baking sheet. Bake the wings for 15 minutes, or just until the skin appears cooked but not browned. Let the parbaked wings cool to room temperature, then lay them in a single layer on a baking sheet and freeze, uncovered, overnight.
- The next day, clean the tripe thoroughly under cold running water, scrubbing vigorously to remove any grit. Put in a pot, cover with cold salty water by 2″, and bring to a boil over high heat. Boil for 10 minutes, partially covered, then reduce the heat to a simmer and cook for 2 to 3 hours, until the tripe is very tender. Drain in a colander, rinse under cold water, and cool completely.
- Meanwhile, retrieve the wings from the freezer and allow them to thaw at room temperature for 1 to 2 hours.
- Slice the cooked tripe into strips about ½” wide and 2″ long. Set aside.
- In a deep pot or a wok, heat about 4″ of oil to 350°F in a deep pot or a wok, or use a deep-fryer. Meanwhile, pat the tripe strips dry with paper towels, then dredge them in the cornstarch, shaking off any excess. Working in batches, if necessary, deep-fry the wings and tripe for 4 to 6 minutes, or until golden and crispy. They should cook in about the same amount of time.
Chongqing Wing Spice Mix
- Toast the Sichuan peppercorns, cumin seeds, fennel seeds, star anise, cardamom, and cloves in a dry skillet over medium heat, stirring continuously until fragrant. In a small bowl, combine the toasted spices with the sugar, salt, mushroom powder, and cayenne.
- In a spice or coffee grinder, grind the spice mix to a powder, working in batches if necessary. The spice mix will keep in an airtight container for about a week before losing much of its potency.