Recipe courtesy of Danny Bowien

Chicken Wings with Explosive Chile Pepper

  • Level: Intermediate
  • Total: 4 hr 30 min
  • Prep: 15 min
  • Inactive: 4 hr
  • Cook: 15 min
  • Yield: 4 servings
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Oil, for frying

3 pounds mid-joint all-natural, organic chicken wings

Kosher salt

Spice kit, recipe follows

12 ounces dried Tianjin chiles*

4 fresh jalapeno peppers, diced

Fresh cilantro, leaves picked and chopped for serving

Fresh ginger, peeled and minced, for serving

Spice Kit:

1/4 cup whole cumin

1 cup dried chile flakes

10 star anise pods

1/4 cup Szechuan peppercorn


  1. In deep fryer or large, heavy-bottomed pot, heat oil to 300 degrees F. 
  2. 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. 
  3. Heat oil to 350 degrees F. Working in small batches, fry frozen wings for 5 minutes. 
  4. 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. 
  5. 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.

Spice Kit:

  1. Spice Kit: Heat the oven to 400 degrees F. Toast the cumin, chile flakes, anise, and peppercorn on baking sheet and bake for 5 minutes. Grind the spices in coffee grinder and reserve.

Cook’s Note

*Can be found at specialty Asian markets. Fry times may vary.