Crispy, juicy, hot, and mouth-numbing.
The concept of a hot and numbing crisply fried chicken wing was inspired by the ridiculously tastyin San Francisco and New York. As anyone in Sichuan or Chongqing can tell you, crisply fried chicken, hot chilies, and numbing Sichuan peppercorns go together like cereal and milk. Really hot milk that will burn your face off in the most pleasurable way imaginable., where warm spices take over for more typical Chinese flavors. The result is a crisp chicken wing with a full-on assault of flavors.
As you bite your way through them, the first sense you get is the sweet, warm spices with just a hint of heat. But it's a slow-smoldering heat that grows and grows, eventually supplanting the other flavors until your mouth is nearly to the point of crying out for water. It's then that the numbing Sichuan peppercorns finally kick in, offering a bit of reprieve and giving you that distinctive lip-tingle.
In my experience, most ground spices are made from lower quality spices and have inferior flavor to begin with. : start by tossing the chicken wings in salt and baking powder, then let them rest uncovered in the fridge overnight. The overnight rest allows the skins to dry out a bit so that they crisp up much more efficiently in the oven. That way you can get them crisp before the meat underneath has a chance to dry out. Meanwhile, the baking powder slightly raises the pH of the wings, improving browning, while also creating teeny tiny micro-blisters that add surface area and crunch to the wings.
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