Directions

1. Use paper towels to dry chicken wings. Marinate the wings with 1 tsp of sugar, 1 tsp of salt, 1 tbsp of soy sauce, 1 tbsp of Chinese cooking wine, 1/2 inch of ginger (grated), and 4 cloves of garlic (grated). Mix everything until well combined. Then, massage the wings for a few minutes. Let the wings sit in the fridge for at least one hour. If you have plenty of time, overnight is even better.

   
2. While waiting for the wings, we will move on to the Jianyan seasoning, which is the part that confuses most people because Jiaoyan translates as salt and pepper, but it is not the regular salt and pepper condiment. Instead, the name refers to Sichuan peppercorns. This is the ingredient that determines the authenticity of this dish. It is not spicy at all but it has a strong citrus aroma that dominates the Jiao Yan flavor. It also has a unique tingling effect, which numbs your lip and tongue slightly and makes your taste buds more sensitive to flavors. That’s why these wings are so addictive. You can click here to purchase the Sichuan peppercorns.
   
3. Add the Sichuan peppercorns, salt, white, and black pepper in a wok and stir over low heat for 2-3 minutes. Remove everything from the wok and let them cool on the side.
   
4. Transfer the salt and peppercorns into a spice grinder and blend into a fine powder. Then mix it with 1/2 tbsp of red chili powder to add a different spicy kick. By the way, they do have pre-made Jiaoyan seasoning for sale in Asian markets. When purchasing, please check the production date. You want to buy the newest possible because the Sichuan peppercorn aroma fades away in a few months once grind into powder.
   
5. This Jiaoyan seasoning we made is more than what we need for this recipe. You can store the extra in a sealed container in the fridge for up to 5 months. This seasoning is so versatile. You can turn any crispy foods into Jiaoyan-style dishes by simply sprinkling it on top.
   
6. By now, the chicken wings should be done marinading. Take them out of the fridge, and we will coat them.
   
7. Combine 2/3 cup of all-purpose flour, 2/3 cup of cornstarch, and 1 tsp of baking powder in a mixing bowl and stir well. Please remember that whenever you are making a coating or a batter, cornstarch doesn’t contain any gluten, and less gluten equals a crispier texture. I know some of you will ask, why don’t I use 100% cornstarch? What is the point of adding all-purpose flour? Well, gluten helps to bind all the starch together; without it, the coating will be crispier, but it will also fall off easily. So you want a balanced ratio in between.
   
8. Spread a layer of flour mixture at the bottom of a big container. Place the chicken wings into the container one by one and cover them with another layer of flour. Put on the lid and shake really well. Open it and shake the chicken wings to get rid of the excess flour. Set the wings aside for 15 minutes. You may need to do this in a few batches, depending on the size of your container. You can also use a big plastic bag, but I decided to reduce the use of plastic from now on so it is your choice.
   
9. Heat 2.5 cups of oil to 320F. Add the chicken wings one by one and fry for 5-6 minutes. Here is another rule that will improve your cooking skill. When deep frying, cook smaller items at higher temperatures and larger items at lower temperatures. Why? Because smaller ingredients cook faster, if frying at low temperature, it will not become crispy in short time. As opposed, bigger ingredients take longer to cook, if you fry them at high heat, the outside will burn before the inside gets cooked through.
   
10. You may need to fry the wings in 2-3 batches, depending on the size of your wok. Use a sieve to eliminate the crumbs from the oil before you fry the next batch. Otherwise, they will burn and bring a bad taste. Once the chicken is done frying, they will not be golden brown. The color is very light. Don’t worry; remove the chicken wings and let them sit for 15 minutes. We will fry them again.
    
11. After the wings are rested for 15 minutes, increase the oil’s temperature to 380F and fry the wings for 3 minutes or until golden brown. The first frying is to cook the wings. The second frying is to reinforce the crust.
    
12. Remove the chicken wings from the oil and set them aside. Pour out most of the frying oil from the wok, but leave 2 tsp behind. Add the garlic, ginger, red, and green chili slices. Stir over medium heat for a minute or until fragrant. Add the wings back into the wok along with the diced scallions. Sprinkle 1/2 tsp of Jiaoyan seasoning and toss thoroughly. Honestly, you can totally eat the wings without this step, but the final stirring with these aromatics adds extra fragrance, flavors, and a touch of fiery spice, making the dish truly phenomenal.