Claire’s Co-Worker’s Sichuan Chicken Wings
Ingredients:
For the wings:
2 tablespoons ground cumin
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon Chinese 5-spice powder 2 teaspoons kosher salt
1/4 cup all-purpose flour
8 large chicken wings (about 3 pounds), split into wingettes and drumettes
1 1/2tablespoons canola oil, plus more for brushing
Sliced scallions, for garnish Fresh cilantro leaves, for garnish
For the Duck-Like Sauce:
2 tablespoons soy sauce
1/2 cup apricot preserves
1 1/2 teaspoons minced fresh, peeled ginger
Directions:
Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
In a large bowl, combine the cumin, red pepper flakes, 5-spice powder, salt, and flour.
On a work surface, coat the chicken with the 1 1/2 tablespoons of oil, rubbing to coat completely. Add the chicken to the spice- and-flour blend and toss to coat completely. Arrange the chicken on the baking sheet and brush lightly with oil.
Roast in the center of the oven until deeply browned and crispy, turning once or twice, about 50 minutes. Blot on paper towels to remove the excess fat.
Meanwhile, make the Duck-Like Sauce: In a food processor, combine the soy sauce, apricot preserves, and ginger with 1/4 cup of water and puree until smooth. Transfer to a small saucepan and simmer on low heat until reduced to about 1/2 cup, 5 to 6 minutes. Pour the sauce into a small dipping bowl.
Arrange the wings on a platter, garnish with the scallions and cilantro, and serve with the sauce.
Excerpted from The Portlandia Cookbook by Fred Armisen and Carrie Brownstein. Reprinted with permission. All rights reserved.
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