Umami Crispy Wings

Name: Umami Crispy Wings
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 2 servings
Ingredients: 2 pound Chicken Wings; 3 tablespoon Baking Powder; 2 teaspoon ground Black Peppercorn; 1 teaspoon Onion Powder; 1 teaspoon Garlic Powder; 1 tablespoon Chinese Dried Shrimp; 1 tablespoon brown sugar; 1 tablespoon Cumin, whole; 1 teaspoon sichuan chili flakes; 1 teaspoon chicken bouillon powder; 0.25 teaspoon garlic powder; 1 teaspoon Cumin, ground

This recipe combined my own crispy wing recipe with a dry-rub inspired by Sam Low’s umami wing recipe.

Allen_Lee

Prep10 min

Cook1 hr 5 min

Total1 hr 15 min

Servings2

Difficultyeasy

AmericanChineseDinner / Supper

Ingredients

2 poundChicken Wings
3 tablespoonBaking Powder
2 teaspoonground Black Peppercorn
1 teaspoonOnion Powder
1 teaspoonGarlic Powder

1 tablespoonChinese Dried Shrimp
1 tablespoonbrown sugar
1 tablespoonCumin, whole
1 teaspoonsichuan chili flakes
1 teaspoonchicken bouillon powder
0.25 teaspoongarlic powder
1 teaspoonCumin, ground

Instructions

1
Preheat oven to 425 degrees. Line a large baking sheet with parchment.
2
Make sure you dry the wings really well because it is crucial to having crispy wings!
3
Mix dry ingredients for the wings in a big bowl, along with the dried wings. I recommend massaging the dried spices into the wings.
4
Bake for 1 hour at 425 degrees and flip the wings every 20 min or so.
5
While the wings are in the oven, make the dry rub. Start by heating up a pan to toast the whole cumin seeds, dry shrimp and chili flakes, about 3 minutes or until fragrant.
6
Note that in the picture, we used a mortar and pestle but the coarse grind had a hard time sticking to the wings at the end. Instead, grind it up in a spice grinder and mix with the rest of the dry rub ingredients. We found that it is easier for finer grinds to attach to wings.
7
Toss with the wings when done!