Spicy Cumin Wings

Ingredients

• 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

Directions

1. For the chicken, combine the cumin, baking powder, ground szechuan peppercorns, and salt in a small bowl. Blot the chicken wings thoroughly with paper towels, then put them in a large bowl. Scatter the cumin mixture over the wings and toss until they are evenly coated. Set the wings in a single layer on a wire rack fitted over a baking sheet, then refrigerate them uncovered for at least 8 hours.
2. For the sauce, warm the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes, and cook just until aromatic, about 30 seconds. Stir in the soy sauce, sherry, vinegar, and sesame oil. Bring the mixture to a boil, then simmer until it reduces to a thin glaze, about 10 minutes. Put the sauce aside.
3. Light one chimney full of charcoal. Once the charcoal is fully lit and coated in gray ash, pour it out and pile the coals on one side of the charcoal grate. Put the cooking grate in place, cover the grill, and let it heat for 5 minutes. Clean the grilling grate and oil it. Arrange the wings, skin side up, on the cooler side of the grill, cover, and cook until the skin is crisp and beginning to brown, about 40 minutes. If the wings still need more color, move them to the hot side and cook until browned, 30-60 seconds per side, then return them to the cooler side. Brush the glaze over the wings on all sides. Move the wings to a platter and serve right away.