Spicy Cumin Wings

Name: Spicy Cumin Wings
Prep time: 5 min
Cook time: 60 min
Total time: 545 min
Yield: Serves 6
Cuisine: asian
Ingredients: 2 tablespoons ground cumin; 1 tablespoon baking powder; 2 teaspoons ground Szechuan peppercorns; 2 teaspoons kosher salt; 3 pounds chicken wings; 2 tablespoons canola or vegetable oil; 1 tablespoon freshly minced garlic, about 3 medium cloves; 2 teaspoons crushed red pepper flakes; 1/2 cup soy sauce; 1/4 cup dry sherry; 2 tablespoons rice vinegar; 1 teaspoon sesame oil

⏱ 545 mins 🍽 Serves 6 🌶 asian 🏷 Snack

These wings are marinated in a dry rub of cumin, Szechuan pepper and salt, then grilled until crisp. They are finished with a glossy, spicy glaze made from soy sauce, sherry and garlic. The process creates deep, multi-layered flavours perfect for sharing. This recipe serves 6 and requires just over 9 hours, including marinating time.

Ingredients

2 tablespoons ground cumin
1 tablespoon baking powder
2 teaspoons ground Szechuan peppercorns
2 teaspoons kosher salt
3 pounds chicken wings
2 tablespoons canola or vegetable oil
1 tablespoon freshly minced garlic, about 3 medium cloves
2 teaspoons crushed red pepper flakes
1/2 cup soy sauce
1/4 cup dry sherry
2 tablespoons rice vinegar
1 teaspoon sesame oil

Method

Prepare the chicken by combining the cumin, baking powder, ground szechuan peppercorns, and salt in a small bowl. Use paper towels to pat the chicken wings dry. Place the wings in a large bowl, sprinkle the spice mix over them and toss to coat fully. Arrange the coated wings in one layer on a wire rack set over a baking sheet. Place them uncovered in the refrigerator for at least 8 hours.
Create the sauce by heating the oil in a medium saucepan. Add the garlic and red pepper flakes, cooking until fragrant for about 30 seconds. Stir in the soy sauce, sherry, vinegar, and sesame oil. Bring the mixture to a boil, then let it simmer until it thickens to a thin glaze, roughly 10 minutes. Set the prepared sauce aside.
Light a full chimney of charcoal. Once the charcoal is lit and covered with grey ash, pour it out and arrange the coals on one side of the charcoal grate. Set the cooking grate in place, cover the grill and let it preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until the skins are crisp and beginning to brown, about 40 minutes. If browning hasn't occurred, move the wings to the hot side and cook for 30-60 seconds per side, then return them to the cool side. Brush the wings all over with the glaze. Transfer them to a platter and serve straight away.

Nutrition (per serving)

Sodium2787000 mg

Recipe details

CategorySnack

Cuisineasian

AuthorJoshua Bousel