Okay, I try to stay humble but sometimes you just gotta give yourself some mad props and right now is the time… can I please have a round of applause for this wing recipe? Okay, I am done now.
One of my favorite things to do in the kitchen is recreate things I’ve eaten at restaurants and just loved. If you’ve been to Mission Chinese and had their Chonqing Chicken Wings, you know that it is one of those dishes you will never ever forget. (And if you’ve never been– next time you visit NYC or San Francisco, put it on your to-do list.) They are deep fried to perfection then coated with a spice combination that will blow your mind and leave your mouth wanting more and more and MORE! The star of the show are the Schezuan peppercorns in the spice mixture, which gives your tongue a bizarre yet incredible tingling sensation.
During football season, my husband asks for wings pretty much every single Sunday, so when I went to Mission Chinese and had these wings, I knew I had to get to the bottom of how to make these and how to make them Whole30 compliant. I always bake my wings until they are a deep golden color and extra crispy, so no deep frying here! Then, I tossed it in an incredible spice combination (sans sugar or junk) and boy, oh boy. You will think you’re eating the real deal! Trust me!
If you love spice and flavor bombs, than this is absolutely going to be your new favorite recipe ever. Do it! Your nose will be running and mouth tingling in the best way!
- 3 lbs. split chicken wings
- 3 tbsp. olive oil
- salt and pepper
- 1/2 cup dried whole red chiles
- 1 tbsp. coconut aminos
- 1.5 tsp. sichuan peppercorns
- 1 tbsp. kosher salt
- 1/2 tsp. cumin
- 1/2 tsp. cardamom
- 1/2 tsp. ground cloves
- 1 star anise pod
- 2 tsp. fennel seed
- 2 tsp. cayenne powder
- 1/2 cup cilantro, loosely chopped
- 1/4 cup sliced scallions
- a few wedges of lime
- Preheat oven to 400 degrees.
- In a spice grinder, coffee grinder or small food processor-- combine all of the "spice mixture" ingredients and blend/grind until it is all turned into a powder. Set aside.
- Combine the chicken wings and 2 tbsp. olive oil in a large bowl. Toss to coat evenly. Now season with salt and pepper.
- Arrange chicken wings (do not overcrowd) on 1-2 large baking sheets on top of a wire rack. Bake in oven at 400 until golden brown and crisp, about 35-45 minutes.
- Remove from oven and transfer to a large bowl.
- Heat a skillet over medium-high heat. Add 1 tbsp. olive oil and the dried chiles. Toss with the coconut aminos and just saute for about 3-4 minutes, or slightly softened.
- Pour the chiles into the bowl with the wings. Now, add 2 tbsp. of the spice mixture and toss to coat evenly. Taste and continue to add the spice mixture until it reaches the amount of flavor and heat you desire. It is SUPPOSED to be spicy, I did about 3/4 of the spice mixture, just fyi.
- Garnish with cilantro, scallions, and lime.
- Serve and enjoy!