Eddie Huang's Szechuan Lemon Pepper Wings

Ingredients

5-6 pieces red chilies dried, for toasting

1 tbsp Szechuan peppercorn for toasting

1 tbsp whole cumin seed for toasting

1 tbsp salt to taste

2 tbsp minced garlic from a jar, for pungent flavor

1 tsp Maggie seasoning for seasoning blend

500 ml coconut oil or as needed, for frying

1 kg chicken wings drumsticks and flats

1 piece lemon freshly squeezed

4 tbsp butter for wet sauce

2 tbsp soy sauce for wet sauce

2 tbsp agave for wet sauce

servings: 4.0

per serving:

0.00g protein

0.00g fat

0.00g carbs

Equipment

frying pan

mixing bowl

juicer

measuring spoons

Directions

Toast dry red chilies, Szechuan peppercorn, and whole cumin seed in a pan, then let them cool down.

Mix the toasted spices with salt.

Crush the toasted spices and salt mixture to form a seasoning blend.

Use minced garlic from a jar for a more pungent flavor.

Mix the minced garlic with the seasoning blend.

Add a small amount of Maggie seasoning to the blend.

Heat coconut oil in a frying pan.

Place chicken drums in the pan as they take longer to cook.

Add the chicken flats to the pan.

Ensure the wings are fried crispy, monitoring them closely.

Juice one lemon.

Create the wet sauce by mixing lemon juice, butter, soy sauce, and agave in a pan until melted.

Continue frying the wings without any sugar to avoid burning.

Marinate the chicken wings in the seasoning blend for at least 30 minutes to an hour.

When wings are done frying, transfer them to a plate.

Toss the fried wings in the crushed seasoning blend for dry wings.

For wet wings, toss them in the lemon butter sauce.