Crispy Szechuan Peppercorn Chicken Wings

Ingredients

• 2 lbs Chicken Wings
• 2 tbsp Szechuan Peppercorns
• 10 pieces Dried Red Chilies
• 1 tbsp Baking Powder
• 4 cloves Garlic
• 1 inch Ginger
• 1 tsp Salt

Instructions

1. 1

   Toss wings with baking powder and salt; air-dry in the fridge for 4 hours for maximum crispiness.

2. 2

   Toast Szechuan peppercorns in a dry pan until fragrant, then grind into a coarse powder.

3. 3

   Fry wings at 300F for 10 minutes, remove and let rest.

4. 4

   Increase oil heat to 400F and fry again for 5 minutes until golden brown and extremely crispy.

5. 5

   In a separate wok, flash-fry garlic, ginger, and dried chilies.

6. 6

   Toss the hot wings in the wok with the aromatics and the ground peppercorn powder.

7. 7

   Serve immediately while sizzling.