Best Chicken Wings in the U.S.
Chongqing Chicken Wings
“When they’re first put down in front of you they look unassuming, like really crispy wings with little flecks of red chile,” says F&W’s restaurant editor, Kate Krader, about chef Danny Bowien’s incendiary wings. “But they have that kind of a dry, slow heat that’s just magnificent. They’re searing hot in a way that makes your mouth happy.” Instead of creating a crispy crust with flour, Bowien lightly poaches the wings then freezes them (which makes the skin expand) and deep-fries the frozen wings with beef tripe. He tosses the wings in a spice blend of Sichuan peppercorns, fennel, cumin and coriander, and serves them with dried red chiles, cilantro, scallions and sesame seeds. missionchinesefood.com