Back to 4 servings Wings 3 pounds chicken wings, mid-joints or whole wings 0.25 cup kosher salt, plus more as needed 0.5 cup vegetable or peanut oil, for tossing the wings 8 cups vegetable or peanut oil, 8 to 10 cups, for deep-frying 0.5 pound honeycomb tripe, optional 0.5 cup cornstarch, for dredging the tripe 4 cups dried Tianjin chiles, or other medium-hot red chiles, such as chiles japones; not eaten Chongqing wing spice mix 2 tablespoons whole Sichuan peppercorns 2 tablespoons cumin seeds 2 teaspoons fennel seeds 2 star anise 2 black cardamom pods 1.5 teaspoons whole cloves 2.5 tablespoons sugar, about 2 tablespoons plus 2 teaspoons 1 tablespoon kosher salt 2.5 tablespoons mushroom powder, about 2 tablespoons plus 2 teaspoons; see method 2 tablespoons cayenne pepper Mushroom powder 1 square dashi kombu, 1-inch square, for the mushroom powder 0.5 ounce stemmed dried shiitake mushrooms, for the mushroom powder
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1 Step 1: To make the mushroom powder, snap the kombu into small pieces and blitz them with the dried shiitakes in a grinder until the mixture is a fine powder. Keep it in an airtight container at room temperature.2 Step 2: Put the Sichuan peppercorns, cumin seeds, fennel seeds, star anise, black cardamom pods, and cloves into a dry skillet set over medium heat. Stir now and then for 2 to 3 minutes, until the spices give off a strong, nutty aroma.3 Step 3: While the spices are still warm, add the sugar, salt, mushroom powder, and cayenne. Grind everything together in a spice grinder until fine, then transfer to an airtight container. Use within about a week, as the flavor weakens after that.4 Step 4: Heat the oven to 350°F (175°C). Coat the wings with the 1/4 cup salt and 1/2 cup oil, arrange them on a wire rack set over a baking sheet, and bake 15 minutes. The skin should be set but not browned at this point; the wings finish cooking in the fryer, where they must reach an internal temperature of 165°F (74°C).5 Step 5: Let the parbaked wings cool, then arrange them in one layer and freeze them uncovered overnight.6 Step 6: The next day, scrub the tripe well, submerge it in salted water, and bring to a boil for 10 minutes. Turn the heat down so the water barely bubbles and keep cooking for 2 to 3 hours, until the tripe is completely tender. Drain it, rinse with cold water, and let it cool.7 Step 7: Leave the wings out at room temperature to thaw for 1 to 2 hours. Slice the cooled tripe into strips roughly 1/2 inch wide and 2 inches long.8 Step 8: Pour about 4 inches of oil into a deep pot or wok and heat it to 350°F (175°C). Blot the tripe dry, coat it in cornstarch, and knock off any extra.9 Step 9: Fry the wings and tripe in batches for 4 to 6 minutes, until deep golden and crisp. Check that the thickest part of each wing reads 165°F (74°C) on an instant-read thermometer and the juices run clear. Lift out and drain on paper towels.10 Step 10: Set a dry wok over high heat and toast the dried chiles for about 1 minute, stirring nonstop, until they smell fragrant. Remove from the heat and set aside.11 Step 11: Pile the drained wings and tripe into a large bowl, sprinkle generously with the spice mix, and toss to coat. Add the toasted chiles and toss once more.12 Step 12: Pile everything onto a platter, chiles and all, and serve right away. The chiles are there to flavor the dish, not to be eaten.getsaucepan.com/r/181aa829-4ffc-5dfa-bff6-3b2019821930
Cook this in Saucepan Chongqing Chicken Wings as one big step at a time. Hands free, with timers that ring.
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