cookware
- Pot for deep frying
- small sauce pan
- spice grinder
| For the Wings | |
1 | If you are using whole chicken wings, remove the tips (discard or save for another use) and separate the flats from the drums. Rinse well, then drain and pat dry thoroughly with paper towels. Toss to coat evenly with the salt and let sit while making spice mix. |
| For the Spice Mix | |
2 | In a dry sauté pan over medium-high heat, toast the whole spices until fragrant - take care not to burn them. Grind to a fine powder using a spice grinder. Pass ground spices through a mesh sieve to remove any large pieces. Add sugar and kosher salt to taste |
| For the Sauce | |
3 | Add all ingredients into a small saucepan and bring to boil. Reduce heat and gently simmer for about 5 minutes or until slightly thickened. |
| For cooking the Wings | |
4 | Using a deep-fryer or large pot, heat rice bran oil to 375F. Fry chicken in small batches until skin is deeply golden brown, about 5 minutes (times will vary depending on the size of chicken wings). Fry until the meat is just cooked through - they will cook a bit further while resting. Remove from the oil onto a sheet tray lined with a rack, and immediately season both sides liberally with the spice mix. Add salt to taste. |
5 | Keep finished batches of chicken warm in a 250F oven until ready to serve. |
| To Serve | |
6 | Quickly sauté the whole dried chilies in a teaspoon of rice bran oil for a few seconds, tossing constantly until shiny (take care not to blacken them). You can serve the sauce on the side or toss it with the chicken in a bowl until all the pieces are coated (leave the peppers separate). Turn onto a warm platter and garnish with peppers and cilantro sprigs. |
