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Make Danny Bowien's Chonqing Chicken Wings for this Sunday's Niners Game

Katherine Guzman | January 7, 2014 | Story Restaurants

Here's a riddle: What's better than chicken wings? Mission Chinese's Danny Bowien's chicken wings. And what's better than making them yourself? Making them yourself and then watching the Niners play the Seahawks this Sunday.

Last week we posted a cocktail from the Arts & Eats cookbook, a nonprofit collaboration between Creativity Explored and various Mission area restaurants benefiting Creative Rescue. Today, we're sharing a recipe from the same book, this time from Mission Chinese. So here you have it, Danny Bowien's Chongqing Chicken Wings to add to your Sunday line-up. (And by the way, we know chicken wings and the 49ers are the perfect pairing, but we'd like to think these would make a great addition to your Sunday-night Downton-fest too.)

Chongqing Chicken Wings
Serves 4


4 lbs. chicken wings, preferably mid-joint
3 tbsp kosher salt
4 quarts of oil for frying

Spice Rub:
1 tbsp kosher salt
1 tbsp sugar
1 tbsp cayenne powder
2 tsp fennel
1 tsp Szechuan peppercorn
1/2 tsp star anise
1/2 tsp cardamom
1/2 tsp cumin
1/2 tsp clove

1 qt. dry Tianjin Chiles

Salt the chicken wings heavily, by tossing in a mixing bowl with about 3 tbsp kosher salt. Refrigerate the salted wings overnight.

Heat oil to 325° F and fry the wings for 6-7 minutes, working in batches if necessary. Remove and allow to cool thoroughly. Place in freezer, uncovered, overnight.

The freezing causes the moisture in the skin to crystallize and rupture, resulting in a crisper wing upon frying the second time.

Toast and grind the spices.

To serve, heat the oil to 350° F. Deep-fry the wings for 4-6 minutes or until golden slightly crispy. Transfer the wings to a mixing bowl and dust them with the spice mix. The wings will crisp as they cool.

While frying the wings, heat the dry Tianjin chiles in a wok, pan or oven at 350° F. Transfer the chiles to a mixing bowl with the wings and toss. The goal is to create an aromatic accompaniment that perfumes the dish. To serve, transfer all of the wings and aromatic chillies to a serving platter.

Reprinted with permission from Arts & Eats Cookbook.

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