September 18, 2015
Chongqing Chicken Wings
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.
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.