In deep fryer or large, heavy-bottomed pot, heat oil to 300 degrees F.
Working in small batches, fry the chicken wings for 5 minutes. Toss wings together in large mixing bowl with generous amounts of salt. Spread into single layer on a baking sheet and freeze.
Heat oil to 350 degrees F. Working in small batches, fry frozen wings for 5 minutes. Cook's Note: Fry
times may vary.
Let wings drain
for 1 minute for crispy skin. Toss the hot wings together in a large mixing bowl with desired amount of spice mix.
Heat pan or wok
and toast Tianjin chiles and jalapenos until fragrant. Cover wings with blanket of peppers to perfume the wings. Sprinkle with cilantro
and ginger, as desired.