Mission Chinese Wings

mission chinese wings Chonqing Chicken Wings

We love Mission Chinese’s wings and we’re so excited to see that the Chonqing Chicken Wings are included in the new Mission Chinese Cookbook! They’re made with Szechuan peppercorns that give your tongue a tingly numbing sensation. We first tried Szechuan peppercorns on squab from Next in Chicago, so we were excited to try these chicken wings.

To make the process a little quicker, we like to double fry our wings immediately.To grind the spices, you can use a mortar and pestle or try a pepper grinder. If you use the pepper grinder, make sure to break up everything into small pieces. If you don’t have the capacity or energy to fry wings, you could make the spice and put it on plain fried chicken – however, if you make the effort you will be greatly rewarded. We made these for friends and they were quickly gobbled up! If you live in San Francisco or New York you may even be able to get them delivered. Check out what we like to get from Mission Chinese here.

Mission Chinese Chongqing Chicken Wings
  • 2 lbs. chicken wings
  • kosher salt
  • 2 quarts of oil
  • 1 tbsp kosher salt
  • 1 tbsp sugar
  • 1 tbsp cayenne powder
  • 2 tsp fennel
  • 1 tsp Szechuan peppercorn
  • ½ tsp star anise
  • ½ tsp cardamom
  • ½ tsp cumin
  • ½ tsp ground cloves
  • chiles
  • green onions, sliced
  1. Salt wings and allow them to sit.
  2. Grind the salt, sugar, cayenne, fennel, Szechuan peppercorns, star anise, cardamom, cumin, and cloves.
  3. Heat oil to about 350F and fry the wings. Drain on a paper towel and allow to dry.
  4. Re-fry wings a second time.
  5. Immediately sprinkle them with the spice mixture so it will stick. Toss in a bowl with more spice if you'd like.
  6. Warm the chilies in a pan and serve along side with green onions.

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