Earthy cumin coats whole wings that are grilled and then brushed with a spicy soy glaze to create a multi-layered, uniquely flavored wing.
- For the Chicken:
- 2 tablespoons ground cumin
- 1 tablespoon baking powder
- 2 teaspoons ground szechuan peppercorns
- 2 teaspoons kosher salt
- 3 pounds chicken wings
- For the Sauce:
- 2 tablespoons canola or vegetable oil
- 1 tablespoon freshly minced garlic, about 3 medium cloves
- 2 teaspoons crushed red pepper flakes
- 1/2 cup soy sauce
- 1/4 cup dry sherry
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
For the chicken: In a small bowl, mix together cumin, baking powder, ground szechuan peppercorns, and salt. Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle with cumin mixture, tossing to coat evenly. Arrange wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours.
To make the sauce: Heat oil in medium saucepan over medium heat. Add in garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in soy sauce, sherry, vinegar, and sesame oil. Bring to a boil and let simmer until sauce has thickened into a thin glaze, about 10 minutes. Set sauce aside.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wings, skin side up, over cool side of grill, cover, and cook until skins are crisp and are starting to brown, about 40 minutes. If wings have not browned, transfer to hot side of grill and cook until browned, 30-60 seconds per side; move wings back to cool side of grill. Brush wings all over with glaze. Transfer wings to a platter and serve immediately.