40 chicken wing pieces or 20 whole chicken wings
2 tablespoons Chinese Five Spice
3 teaspoons cayenne pepper
Trapani Sea Salt and freshly ground Black Tellicherry Peppercorns
Creamy Cilantro Dipping Sauce, recipe follows
Preheat your oven to 500 degrees F.
If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time.
Place the wings in a large bowl. Sprinkle Chinese Five Spice and cayenne on the wings, add a few pinches of Trapani Sea Salt and about 15 grinds of Black Tellicherry Pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands.
Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
Creamy Cilantro Dipping Sauce:
1/3 cup chopped fresh cilantro leaves
1/4 cup light sour cream
1/4 cup mayonnaise
1/4 cup yogurt
1/2 lemon, juiced
Trapani Sea Salt and freshly ground Black Tellicherry Pepper
Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with Trapani Salt and Tellicherry Pepper, to taste.
Yield: about 1 cup
Recipe adapted from and photo courtesy of www.foodnetwork.com
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.