Hot & Numbing Sichuan-Style MAK-Fried Chicken Wings

[GrantAshton]

I hadn't done chicken wings on the MAK so I put it to the test with our favorite chicken wings recipe.

Serious Eats: Hot & Numbing Xi'an-Style Oven-Fried Chicken Wings Recipe

After drying the wings and tossing them with salt & baking powder, they spent the day on a rack in the fridge.

Off to the MAK for 45 minutes at 450 and they're ready to pull.

Ready to toss with the spice mix, cilantro, & scallions.

A dinner plate. Broccoli was steamed/sauted then tossed with Lao Gan Ma Chili Crisp Sauce.

I couldn't detect a noticeable difference between the kitchen oven method & the MAK method. Verdict: TIE.

 

[Stingerhook]

Great meal Grant.

 

[ssv3]

Oh my!

Absolutely amazing!

 

[ShadowDriver]

Hell, yes! That's a great dinner... and something we need to try out here.
Appreciate the recipe, too.

I couldn't detect a noticeable difference between the kitchen oven method & the MAK method.

Verdict: MAK Wins! You didn't heat up the kitchen/house for these babies!

 

[Crispy Bacon]

You had me @ Hot & Numbing!

 

[SMetroHawkeye]

Looks delicious Grant - love me some Hot and Numbing wings!

 

[GrantAshton]

Hell, yes! That's a great dinner... and something we need to try out here. Appreciate the recipe, too.

Verdict: MAK Wins! You didn't heat up the kitchen/house for these babies!

The nice thing about the recipe is you can go in a different direction as all the seasonings are added at the end. We love these seasonings though. Fresh Sichuan peppercorns are a must. I get mine (as well as my other spices and related items) from The Spice House in Chicago. Highly recommended shop.

Good point about not heating up the kitchen. By decision: MAK by an edge. :clap:

 

[Titch]

Looks very good ,

 

[KevinJ]

Wings look mighty tasty Grant.

 

[rwalters]

Man, those look soooooo good, Grant!!