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Crispy Peppercorn Chicken Wings

Crispy Peppercorn Chicken Wings

These super-flavorful, no-fry chicken wings turn out best when they’re seasoned ahead of time. You can do this as little as 1 hour in advance, but letting them hang out with salt and those spices overnight is a complete game changer.

Steps

  1. Place peppercorns in the center of a large rimmed baking sheet. Crush peppercorns with bottom of a saucepan, working a few peppercorns at a time and pressing down firmly until you can hear and feel the crunch of peppercorns breaking apart. Transfer to a large bowl.

  2. Cover sheet you just used with a double layer of foil; set aside.

  3. Add salt, coriander, cumin, garam masala, baking soda, and sugar to bowl with peppercorns and mix with your hands to make sure all spices are intermingled.

  4. Add chicken wings and oil and toss with your hands until wings are evenly coated.

  5. Arrange wings on prepared sheet, spacing evenly apart. Chill, uncovered, at least 1 hour and up to 1 day.

  6. Remove wings from refrigerator and let sit until they’ve lost the chill of the fridge and are as close to room temperature as possible, at least 15 minutes. Meanwhile, place racks in the top third and center of oven; preheat to 425°. You’re going to bake and then broil the wings so they get extra crispy. If your broiler is in a drawer beneath your oven, ignore the part about the top rack.

  7. Bake wings on center rack, removing sheet halfway through and turning wings over with a pair of tongs, until browned and crisp in spots and cooked through, 30–40 minutes.

  8. Remove baking sheet from oven and turn on broiler; let heat at least 5 minutes. Broil wings on top rack (or in drawer) until browned and crisp all over and nubs on ends of drumettes are just a little charred, 3–4 minutes. Remove from oven and turn wings again.

  9. Broil until second side looks as crisp and lightly charred as the first, about 3 minutes. Let rest about 5 minutes.

  10. While the wings are resting, thinly slice scallions and cut lime into wedges.

  11. Arrange wings on a platter and scatter scallions over. Serve with lime wedges alongside.

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Peppercorn Chicken

Reviews SectionThis was a phenomenal spice blend! My boyfriend and I made these last night except instead of baking we used the BBQ. The spices were perfect and we can't stop talking about how these were quite possibly some of the best wings we've ever had. We were missing the ground coriander but it still tasted great. Definitely will make again!maggiemay_canadaToronto05/31/20This recipe was excellent on my kamado. I smoked the wings over pecan at 200°F for 50 minutes then raised the temperature to 350° for 45 minutes. Most of the latter time was spent in the low 300s and the grill didn't arrive at 350 until the last 10 minutes or so. They came out juicy with just the right crisp and the flavors were excellent. I only regret not having fresh limes and just dabbed the lime juice I had on hand at the end of the cook. Fresh limes would have been far better.I used a mortar and pestle for the peppercorns, which seemed like the easier approach and that worked perfect.SeaBrisketSeattle, WA 05/09/20Nothing special. Didn't get crispy skin even after 8 minutes under the broiler. The main flavor is back pepper.I loved these wings! They were super tender and the meat was practically falling off the bone. My only issue was with the crushed black peppercorns. Using a saucepan really hurt my hands, especially for that quantity. Is there no better way to do this, apart from a mortar and pestle?These are simply amazing. The baking soda is key to the crispness. And the spice mix is to die for. Anyone who has issues with it being too salty are most likely using table salt, not Kosher salt, which is much more voluminous and forgiving. Please read the ingredients and quantities carefully! You'll be glad you did!cookfromdcWashington, DC02/19/19These turned turned out really good but a bit salty. I would reduce the amount of salt. Maybe by a 1/4 and see how you like them.To the person asking about the Sichuan peppercorns, I have already been thinking all combinations spices I want try and the Sichuan peppers sounds great. If are worried about peppers burning, try soaking in liquid first, like rice wine vinegar infuse your oil them.OksalbrightOklahoma01/16/18Although this recipe takes a little time, it is REALLY worth it! Have served it twice now and everyone loves it. I can never cook enough!?! I didn't change the recipe at all. It's perfect as it is.AnonymousNew Zealand11/19/17These wings are AMAZING! My kids that claim they don't like spices were willing to make an exception and they absolutely love them. I bake them in a convection oven, so it is not necessary to broil them after. Very crispy and delicious. It is important to use Kosher salt, as directed, or yes, they will be too salty. They really need the baking soda to get them crispy, too.AnonymousWashington, Dc10/13/17I followed the recipe except I was on vacation and didn't have any baking soda so I left that out. I am a vegetarian so I didn't taste them but our guests loved them and they were gone in no time.whytehillScarsdale, NY09/30/17My husband made these wings exactly as the recipe was written. They were inedible due to the saltiness! Perhaps there was a typo and the recipe should have called for 2 teaspoons instead of 2 tablespoons of salt. The spices were flavorful and I could see how this would be a good recipe. I would perhaps try it again with a reasonable amount of salt.Catherine RepiceHuntington, NY09/13/17I made these for dinner tonight exactly how the recipe calls, used chinese five spice and let them sit in the fridge for around 4 hours. These were amazing! The seasoning and peppercorns are delicious. Definitely a crowd pleaser. My husband and I almost ate them all just the two of us. Really easy to make even for the beginner.AnonymousWashington08/16/17Could you make this recipe with chicken thighs as well? How would the cooking time, spice level change?Could I add Sichuan peppercorns also? Or do you think the paper would burn?

Air Fryer Lemon Pepper Wings (Easy & Crispy!)

Air Fryer Lemon Pepper Wings with a deliciously crispy outside and tender inside! This easy recipe is made with lemon pepper seasoning for that perfect zesty citrus and pepper flavor.

Heat up your air fryer and make these extra crispy chicken wings for an easy weeknight dinner or game day appetizer.

Air Fryer Lemon Pepper Chicken Wings

Air fryer chicken wings really do make the perfect appetizer! Serve them up with your favorite dipping sauce, celery sticks and baby carrots for game day parties. Ensure to make extra as everyone will gobble them up.

Don&rsquot forget, wings are great for everyday meals too. In our home, we&rsquoll easily make chicken wings several times a month.

We never get tired of making air fryer recipes because they&rsquore so dang easy. This air fryer lemon pepper wings recipe is exactly the kind of dinner you can make on a busy weeknight or on the weekends for an easy air fryer appetizer.



Crispy Thai Fried Chicken Wings

Who could resist a plate of crispy, juicy fried chicken wings? I know I can’t. I’m pretty sure I must’ve at least 5 different fried chicken wings recipes and this Crispy Thai Fried Wings is the latest installation for 2020.

When it comes to Thai cuisine, the holy trinity of meat marinade is garlic, peppercorn and coriander root. Coriander root is basically the root from coriander plant. It is usually attached to the bunch of coriander we purchase from supermarkets. Just like with shrimp heads, I love to collect and store cling-wrapped coriander roots in the freezer and take a few out whenever the recipe calls for it. However, if you have trouble finding it, just leave it out and your wings will still taste great. This marinade works well with other cuts of chicken i.e drumsticks, thighs, etc.

Ingredients:
6 pcs chicken wings (drumlettes and wings separated) – wash and pat dry
3 cloves garlic
¼ tsp white or black peppercorn (or ½ tsp ground white or black pepper)
3 pcs fresh coriander root (optional)
2 tbsp fish sauce
¼ tsp salt
2 tbsp sugar
1 tbsp soy sauce + 2 tbsp water
½ cup Gogi Tempura flour / rice flour
Cooking oil (I’m using rice bran)

Crush the garlic, peppercorn and coriander root into a paste.

Add in the rest of the wet ingredients except the flour.

Place chicken wings into a large bowl and pour in the marinade. Mix well.

Transfer into a large Ziploc bag and place in fridge and marinate for 1 hour or overnight.

Remove the wings from the fridge 30 mins prior to cooking. You’ll want them to be at room temperature before cooking to ensure even cooking inside out.

In a large Dutch oven or deep pot, add in enough oil so it covers about 3-inches from the base.

Heat oil over medium heat and test the temperature with a wooden chopstick. If you see tiny bubbles around the chopstick, the oil is ready.

Add tempura flour into the bag of wings, close the bag and squish them around so the flour coats each piece evenly.

You could use either the tempura flour or rice flour.

Carefully place wings into the hot oil and let them cook for about 2 mins before using a pair of wooden chopsticks to move them around to prevent sticking.

Turn heat down to medium low and fry for about 3 mins per side.
Remove and drain on paper towel before serving.


Crisp the Chicken With Baking Powder:

I added baking powder as a secret ingredient to achieve truly crispy and restaurant-style chicken wings without deep frying. It's the same baking powder that people us as a leavening agent in baked goods.

By combining baking powder and salt, it helps break down the protein and draws out the moisture in the wings' skin. As a result, the skin will be crispy while the meat remains moist. Please note, do not substitute baking powder with baking soda as it will make the chicken taste bad when used in excessive amounts or cooked too long at high temperatures.


Grilled Chicken With Peppercorn Cilantro Root Paste

Ingredients

For the chicken

  • ▢ 2 tablespoons cilantro root paste*
  • ▢ 2 to 3 tablespoons Thai fish sauce
  • ▢ 3 pounds bone-in chicken breasts or breasts and legs chopped into 10 to 12 pieces
  • ▢ Mild vegetable oil
  • ▢ Sticky rice to serve

For the hot and sweet dipping sauce

  • ▢ 1/2 cup rice or cider vinegar
  • ▢ 1/2 cup granulated sugar
  • ▢ 1 to 2 cloves garlic finely minced
  • ▢ 1/4 teaspoon salt
  • ▢ 1 1/2 teaspoons crushed red pepper flakes

Directions

Marinate the chicken

Make the hot and sweet dipping sauce

Finish the chicken

Notes

*What is cilantro root paste?

Show Nutrition

Recipe Testers' Reviews

Jack V.

This is a great back-pocket recipe because it marinates quickly, imparts a tremendous amount of flavor, and is made with pantry ingredients I always have on hand. My family did exile me outside while I made it, since banging and scraping of cast-iron isn't conducive to people having Zoom meetings, but I found I had the paste to a desirable consistency in 5 minutes.

While not everyone enjoyed the vinegar dipping sauce, I found it brought a delicious contrast to the chicken, reminding me of a thinner version of namchim kai (sweet chili sauce) I've bought bottles of for years (albeit with a stronger vinegar punch) and makes me want to dip spring rolls and chicken wings in it. I'm absolutely making this grilled chicken with peppercorn cilantro root paste again.

I used the lesser amount of the fish sauce in the marinade and it was easily salty enough, and next time I'll only make a half recipe of the dipping sauce.

Ilda Costa-Sarnicki

This review is for all three components to this recipe. Sure, the broiled chicken was easy to prepare! Sure, the timings were very approximate! Sure, the taste was fantastically delicious! Sure, the skin was crispy, and the chicken was tender, juicy, and flavorful.

I chose the broiler method. I had lots of cilantro roots. Sometimes these get wasted. I recently learned that you can freeze chopped cilantro roots and stems. This paste could have been made with frozen roots as well. All the ingredients were pantry staples. These are all pluses.

This chicken was meant to be served with cilantro paste and the hot and sweet dipping sauce. When recipe components are created in volumes that only contribute a small flavoring to the main recipe, then yes, they can be treated as accessories. In this case, both the paste and the dipping sauce were completely used in the chicken. These were the main players. This chicken depended on the cilantro paste and the dipping sauce.

Some recipes are meant to be used as guidelines, and some are meant to be followed in their entirety. This recipe, however, needs attention to every detail. The ingredient list should include all the ingredients to all of the components. This one is the type of recipe one follows, not only to enjoy a great food experience but also to interpret the goals of the recipe writer. Let’s face it, chicken pieces can be boring, but this combination of grilled chicken with peppercorn cilantro root paste is not! It was a joyous combination. It was a fun meal served family-style.

Go ahead, make all three recipes then let the party begin. 10 out of 10.

Linda Pacchiano

This recipe for grilled chicken with peppercorn cilantro root paste turned out perfectly and although I didn't have cilantro roots for the paste, I was able to use cilantro stems which I feel made little difference in the overall flavor profile of the dish. This is a versatile dish that would work well with chicken thighs or the breasts and legs specified in this recipe.

It was a cold, snowy night, so we opted to broil the chicken which worked well as a cold-weather alternative to grilling outdoors. The 3 pounds of breasts and legs were cut into 12 pieces which fit perfectly on a half sheet pan. The pieces were initially cooked for 8 minutes and then for 4 minutes after turning them over to get them to an internal temperature of 165°F degrees. Before broiling them, I marinated the pieces for 2 hours. The cilantro paste gave the chicken lovely pops of flavor from the herb, pepper, and garlic balanced out by the savory umami of the fish sauce. The dipping sauce brought in spicy/sweet to complement the flavors of the marinade.

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Crispy Chinese Black Pepper Chicken Wings

For those not aware of what this awesome dish entails – this is a stir fry dish that is loaded with boneless/skinless chicken, tons of black pepper, special sauce, and onions. The sauce has a soy sauce and wine vinegar base. This dish can be a tad bit spicy, but the heat level depends on the restaurant you decided to dine at…..

No matter what heat level you provide me with, I still have to have my black peppered chicken! That’s just how much I like it.

And of course because I love it just that much, I’m trying to make this dish at home (because who doesn’t love a good cooking challenge). But make it with a twist. Make it a fun finger food of sorts……

So lets make chicken wings that are crispy on the outside, and juicy & flavorful on the inside. Then top those bad boys with the classic black peppered sauce!

We start out by marinating wings in a marinade that includes fresh onions and garlic.

Chicken wings in the marinade. Next step – add the onions & garlic to finalize the marinade.

Then, we fry or bake the wings until we get to crispy heaven. After that, it’s up to you to choose your path. You can either coat your wings in the easy to make pepper sauce or use the pepper sauce as a dipping sauce. Totally up to you my dear. But whatever path you choose, this is damn near close to the real thing, until I can talk my local Chinese restaurant owner into giving me his recipe!

Use the Leftover Sauce to Make this Black Pepper Chicken and Asparagus Stir Fry Below

Meal Planning Tip: Pair these wings with my Hawaiian Island Style Fried Rice! Recipe located HERE.

If you are in need of more wing recipes, try these Spicy Pineapple and Mango Wings .

Or try my Crispy Oven Baked Honey Garlic Chipotle Wings . Get the Recipe HERE.


3 Delicious Bella Air Fryer Recipes

1. Bella Air Fryer Chicken Wings

Chicken wings are the best place to start, especially for those of us who’ve never used an air fryer before. The Bella Air Fryer makes chicken wings nice and tender inside and perfectly crisp and golden outside. They’re simply the crispiest and juiciest wings you’ll ever taste outside of an eatery.

Appliance: Bella Air Fryer

Ingredients:

  • 2 lb. chicken wings
  • 2 liters cold water
  • 2.5 tbsp kosher salt
  • Nonstick cooking spray
  • 1.2 tsp garlic powder
  • 2 tbsp peppercorns (white)
  • ½ tsp chili flakes
  • ½ cup rice floor or tapioca
  • 1 tbsp fennel seed
  • 3-4 fresh bay leaves (optional)
  • 1 tsp coriander seed
  • Green shallots
  • Dried whole chili
  1. Combine together cold water, chicken wings, bay leaves, peppercorn, and salt in a Bella Air Fryer basket. Make sure the wings are entirely submerged. Then, use a parchment paper to cover and bring to a boil.
  2. Allow it to simmer for 3-4 minutes. Switch off the heat, and let it cool in order for the wings to cook gently through.
  3. After it gets cool, take out of the pan and place it on a cake rack to dry. If possible, leave it to dry overnight for better results. Remember, the longer it stays, the more it will yield a drier and crispier skin when fried.
  4. Lightly coat the basket with Nonstick cooking spray. And then set and preheat your Air Convection Fryer at 374 degrees Fahrenheit
  5. While preheating, mince the coriander seed, tapioca, fennel seed, salt and chill flakes using a pestle and mortar or a spice grinder. Set aside ½ of the spice and reserve it for seasoning later.
  6. Mix the other ½ of the spice with rice flour or tapioca.
  7. Coat the wings with the spice mix and shake off any excess. Then toss it into your Bella Air Fryer basket.
  8. Cook for 5-8 minutes or until golden brown in color. Take it out of the air fryer and spread a little of the remaining spice mix over the cooked wings.
  9. Finally, garnish with dried chili, sliced green shallots and lemon (not necessary). Serve while still hot and enjoy.

2. Bella Air Fryer Turkey Breasts Recipe

With a flavor of an oven-roasted turkey, turkey breasts can become moist and juicy when cooked in an air fryer. It’s pretty simple to cook this recipe in much less time and without much fuss. You can either use bone-in or boneless turkey breast to cook this tasty golden roasted turkey in less than one hour.

Appliance: Bella Air Fryer

Ingredients:

  • 2-3 pounds skin-on, split-in turkey breast
  • ½ tsp salt to taste
  • 1 tsp finely minced fresh garlic
  • 1 tbsp finely chopped fresh rosemary
  • 2 tbsp cold unsalted butter
  • ¼ tsp ground black pepper
  1. Preheat your Bella Air Fryer to 350 degrees Fahrenheit or 175 degrees Celsius
  2. Lay garlic, chives, rosemary, and pepper on a chopping board. Chop the butter into thin slices over the herbs and seasonings. Mash until thoroughly blended.
  3. Pat-dry the turkey breast and coat the herbed butter on either side and under the skin.
  4. Put the turkey breast into the Bella Air Fryer basket, with skin side facing down, and fry for 20 minutes.
  5. After 20 minutes, open the air fryer basket and flip the turkey breast so that the skin side is facing up.
  6. Continue cooking for an additional 18-20 minutes or until an instant-read thermometer placed near the breast reads 165 degrees Fahrenheit or 74 degrees Celsius. This shows that your turkey breast is done.
  7. Transfer your cooked turkey breast into a platter or a cutting board and tent it using an aluminum foil.
  8. Allow it to rest for about 5-10 minutes. Then slice and serve while still warm.

3. Bella Air Fryer Donuts Recipe

You probably love donuts but hate deep-frying. Same here. Luckily the Bella Air Fryer makes it much easier to cook air fryer desserts like donuts. You only need a can of biscuit dough along with the teeniest spray of oil, and you’ll be just 10 minutes away from enjoying warm, flaky donuts – no messy oil splatters in sight.

Ingredients:

  • 1 can (or 16.3-ounce) flaky large biscuits
  • ½ cup granular sugar
  • 4 tbsp melted, unsalted butter
  • 1 tbsp ground cinnamon
  • Coconut oil spray or olive oil spray
  1. Arrange your baking sheet in line with parchment paper. Then, in a shallow bowl, mix together sugar and cinnamon and set aside.
  2. Take the biscuits out of the can and line them up separately. Put them on the baking sheet.
  3. With a 1-inch round cutter for biscuits (or a bottle cap of similar size), cut holes in the middle of each biscuit.
  4. Lightly coat the inside of your air fryer basket using coconut or olive oil spray. (Note: steer clear of nonstick cooking sprays like Pam as they can have a negative impact on your air fryer basket’s coating).
  5. Put 3-4 donuts in the air fryer in a single layer. Make sure they do not touch each other. Cover the Bella Air Fryer with a lid and set the temperature to 350 degrees Fahrenheit.
  6. Cook the donuts for 5-6 minutes, flipping halfway through until they turn golden brown in color.
  7. Transfer the donuts to the baking sheet and repeat the same procedure with the remaining biscuits. If need be, you can as well cook the donut holes, which can take about 3 minutes.
  8. Take your melted butter and smear each side of the warm donuts with it.
  9. Coat both sides of the donuts with cinnamon sugar. Flip over repeatedly (but gently) until both sides are well coated. Serve warm and enjoy.

I am a food blog

Asian fried chicken is some of the most celebrated around, from the ubiquitous orange chicken, sesame chicken, or honey garlic chicken, to favorites like chicken karaage or taiwanese popcorn chicken, it’s clear that the world loves all the Asian fried chickens. And, believe it or not, along with being quick and easy, the air fryer is one of the best ways period to make any Asian fried chicken recipe.

How is Asian fried chicken different?

Asians love texture to a fault it’s just a fact. I have a running joke that if I ask Steph how good a Chinese restaurant is, she will only describe their textures, like “they make really crispy fried chicken” or “they have really chewy noodles”. It’s taken for granted that the food tastes good.

So likewise with the wings, Asian fried chicken emphasizes texture. Sometimes this means crisp shattering crunch, but sometimes it also means “used to be crunchy but now saucy”. You have to taste it to understand that one.

How to make the best fried chicken

Almost all Asian fried chickens are made the same way. The chicken is marinated first, if it’s not being coated in a sauce. Then it’s dredged in a flour or starch coating, then fried, then sauced while hot or dusted with spices, if needed. It doesn’t matter if it’s korean fried chicken or thai fish sauce wings, the basic steps are the same.

The best coating to use for fried chicken: potato starch vs cornstarch vs flour

Most of the time, we use potato starch or cornstarch. Potato starch can be hard to find (although Amazon is now a thing, and Bob’s Red Mill is carried everywhere) but produces the best, lightest, crispiest results. Cornstarch comes in a close second and you can get it everywhere. Sometimes, we will use rice flour or cake flour. Unless you really have nothing else, try to avoid all purpose or bread flour. The lower the gluten, the lighter and crispier the wings.

The best way to make Asian fried chicken in an air fryer

The air fryer is perfect for making light, crispy wings. The fan movement of the air allows an even cooking, while the lack of extraneous oil means you get a lighter final product. Here’s how you do it:

1. Season and marinate the chicken (optional). Salt and pepper your chicken and let stand for 5 minutes or so. If you are making a chicken that requires a marinade, do it now as well.

2. Pat the chicken dry with paper towels. Water generates steam, and steam is our enemy right now.

3. Lightly oil the chicken. This is to help promote even browning. You can/should use a spray oil for this, but you can also just toss the chicken in 1 tablespoon of a high heat oil as well.

4. Toss the chicken in potato/corn starch. I like to use a ziplock bag or, even better, a compostable produce bag (we have city compost).

5. Air fry the chicken. Oil the basket of your air fryer with the spray bottle or a brush. Then arrange the chicken on a single layer with at least 1/4” spacing between each piece.

6. Flip the chicken. I don’t like the shaking method, I’ve found that it’s better to just use tongs to flip the chicken so that the other side is consistently even. Besides, you need the tongs to take the chicken out later anyway.

7. Sauce or salt? Remove the chicken immediately so that a) it doesn’t overcook and b) the sauce or spice dusting will stick to it better.

and that’s it, perfect Asian fried chicken, every time.

What can you make with this recipe?

Vietnamese Fried Chicken: After frying, dust with our Vietnamese chicken spice (equal parts sugar, white pepper, onion powder, and garlic powder).
Taiwanese Popcorn Chicken: Toss with 1 teaspoon soy sauce, then marinate with 1 teaspoon white pepper and 1 teaspoon five spice. After frying, dust with another 1 teaspoon white pepper and 1 teaspoon five spice.
Korean Fried Chicken: After frying, coat with korean spicy chicken sauce (1 tablespoon each ketchup, gochujang, honey, brown sugar, and garlic, and half tablespoon each of soy sauce, toasted sesame oil, and minced ginger).
Japanese Karaage Wings: Marinate with 1 tablespoon each of soy sauce, sake, minced ginger, and crushed garlic, as well as 1 teaspoon sugar.
Thai/Vietnamese Fish Sauce Wings: After frying, coat with our fish sauce vinaigrette (1 tablespoon sugar, 1 tablespoon fish sauce, 1 tablespoon lime juice, 2 cloves garlic, 1 Thai chili).
Orange Chicken: After frying, coat with our 5 ingredient orange chicken sauce (1/4 cup each of orange juice, soy sauce, sugar, and rice vinegar, plus a tablespoon of cornstarch to thicken).


Directions

Line rimmed baking sheet with aluminum foil, and set rack inside. Carefully dry chicken wings with paper towels. Place 1/3 of wings in large bowl, sprinkle with 1 teaspoon baking powder and 1 teaspoon salt, and toss until thoroughly and evenly coated. Place on rack, leaving slight space between each wing. Repeat with remaining two batches of wings.

Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours, and up to 18 hours.

Adjust oven rack to upper-middle position and preheat oven to 450°F. Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 25 minutes longer.

Meanwhile, combine cumin, fennel, pepper flakes, and Sichuan peppercorns in a small skillet and toast over medium-low heat until fragrant, about 1 minute. Transfer to a mortar and pestle or a spice grinder. Add remaining 1/2 tablespoon salt and sugar and grind until a rough powder is formed.

When wings are finished, transfer to a large bowl and toss with oil. Add half of the spice powder and all of the cilantro and scallions. Toss until coated. Taste one wing, then add more spice powder to taste. Serve immediately.