5.0 from 9 votes
Chinese Chicken Wings
These oven-baked Chinese Chicken Wings are baked until crispy and then tossed with a spicy, smoky dry rub.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
6 hrs
Total Time
1 hr
Servings: 4 servings (8 wings each)
Calories: 607 kcal
Course:
Appetizer
Cuisine:
Chinese
Ingredients
- 4 pounds chicken wings cut into drumettes and flats (see note 1)
- 1 tablespoon baking powder (see note 2)
- 1 tablespoon salt or to taste, divided
- 1 tablespoon cumin seeds
- 1 teaspoon whole fennel seed or anise seed
- 1 tablespoon red chili flakes
- 1 tablespoon Whole Sichuan peppercorns (see note 3)
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 cup cilantro loosely chopped, for garnish (optional)
Instructions
- Arrange two oven racks in the upper middle and lower middle positions. Preheat oven to 250 degrees. Line a baking sheet with foil and place a wire rack on top. Coat rack with nonstick spray.
- Pat wings dry with paper towels. In a large zipper-top plastic bag, add baking powder, 3/4 teaspoon salt, and wings and toss to coat.
- Arrange coated wings skin-side up on rack. Transfer baking sheet to lower-middle oven rack and bake for 30 minutes.
- Meanwhile, combine cumin, fennel seeds, peppers, and Szechuan peppercorns in a small skillet and toast over medium-high heat until fragrant, about 1-2 minutes. Transfer to a spice grinder, add the sugar and the remaining salt and grind into a rough powder (or use mortar and pestle).
- Increase oven temperature to 425 degrees. Transfer baking sheet to upper middle rack and bake until the wings are golden and crispy, about 45 to 50 minutes longer, flipping after 20 minutes.
- In a large bowl, add oil and half the spice blend and toss to coat. Taste one wing and add more spice blend to taste, if desired. Garnish with cilantro.
Cup of Yum
Notes
- Chicken wings: Flats and wings; wing tips removed. The tips tend to overcook and don’t have much meat on them anyway, so remove them yourself or ask your butcher to tackle the task for you. Most supermarkets sell chicken wings with the tips already removed, so you may not even need to ask.
- Baking powder: This baking staple, sprinkled onto very dry chicken wing meat, is the secret ingredient for the crunchy texture, no deep-frying required.
- Sichuan peppercorns: Also called Szechwan or Szechuan peppercorns, this spice is the pink-red dried outer husk of the prickly ash shrub. Not only is it incredibly aromatic and flavorful, but it has a numbing property, which in China is known as "ma", which produces a light tingling sensation in the mouth. Buy Sichuan peppercorns online, in Asian markets, or in your local grocery store (I found them in my local Ralph's, a Kroger store).
- Yield: This recipe makes about 32 wings (depending on the size of actual chicken wings), enough for 4 entree-sized servings (8 wings each) or 8 appetizer-sized servings (4 wings each).
- Storage: Store leftovers covered in the refrigerator for up to 4 days. I love to reheat chicken wings in my air fryer.
- Make ahead: The wings can be coated with baking powder and stored uncovered, in the refrigerator, a day in advance (this will actually lead to even crispier skin).
Nutrition Information
Serving
8wings
Calories
607kcal
(30%)
Carbohydrates
7g
(2%)
Protein
46g
(92%)
Fat
43g
(66%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
10g
Monounsaturated Fat
17g
Trans Fat
0.5g
Cholesterol
189mg
(63%)
Sodium
2280mg
(95%)
Potassium
515mg
(15%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1256IU
(25%)
Vitamin C
3mg
(3%)
Calcium
250mg
(25%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings (8 wings each)
Amount Per Serving
Calories 607
% Daily Value*
| Serving | 8wings | |
| Calories | 607kcal | 30% |
| Carbohydrates | 7g | 2% |
| Protein | 46g | 92% |
| Fat | 43g | 66% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 189mg | 63% |
| Sodium | 2280mg | 95% |
| Potassium | 515mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1256IU | 25% |
| Vitamin C | 3mg | 3% |
| Calcium | 250mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.