Oven-Fried Mala Chicken Wings
Recipe from J. Kenji López-Alt
These oven-fried wings get their irresistibly crispy texture from a dry-brine technique and their signature numbing heat from a fiery, toasted mala spice blend. Inspired by the flavors of Sichuan cooking, this recipe swaps the deep fryer for a simpler air-fried or convection oven method with the Wonder Oven Pro—but still delivers all the crunch and intensity you'd expect from your favorite street food. The secret is in the spice powder: whole cumin and fennel seeds, Sichuan peppercorns, red pepper flakes, and just enough brown sugar to balance it out. Fresh cilantro and scallions bring a final hit of brightness to these crave-worthy wings.
Watch the Recipe
15 min +
8 - 18 hrs rest
16 min
4 - 6
What You'll Need
Ingredients
For the Wings:
4 pounds chicken wings, cut into drumettes and flats
1 tablespoon baking powder
1 ½ tablespoons kosher salt, divided
2 teaspoons vegetable oil
For the Mala Spice Mix:
1 tablespoon whole cumin seeds
1 teaspoon whole fennel seeds
1 tablespoon dried red pepper flakes (preferably Thai)
1 tablespoon whole Sichuan peppercorns, seeds removed
1 tablespoon brown sugar
To Finish:
½ cup chopped fresh cilantro leaves and fine stems
4 scallions, thinly sliced
Directions
Step 1
Carefully dry the chicken wings with paper towels. Working in batches, toss one-third of the wings in a large bowl with 1 teaspoon baking powder and 1 teaspoon kosher salt, coating thoroughly and evenly. Transfer the coated wings to the Wonder Oven Pro air fryer basket, spacing them apart. Repeat with the remaining two batches. Place the tray in the refrigerator, uncovered, and let the wings rest for at least 8 hours and up to 18. This step dries out the skin and ensures they’ll crisp up in the oven.
Step 2
When ready to cook, preheat the Wonder Oven Pro to 400°F on Air Fry. Add the wings in a single layer and air-fry until golden brown and crisp, about 15 minutes. Work in batches if needed to avoid crowding.
Step 3
While the wings cook, prepare the mala spice mix. Combine cumin seeds, fennel seeds, red pepper flakes, and Sichuan peppercorns in the Mini Always Pan Pro. Toast over medium-low heat, shaking frequently, until fragrant—about 1 minute. Transfer the mixture to a spice grinder or mortar and pestle. Add the remaining ½ tablespoon kosher salt and the brown sugar, then grind into a coarse powder.
Step 4
Once the wings are done, transfer them to a large bowl and toss with the vegetable oil to coat. Add half of the spice powder along with the cilantro and scallions. Toss again until evenly distributed, then taste a wing. If you'd like more heat or numbing tingle, sprinkle in more of the spice powder until it hits the right level for you.
J. Kenji López-Alt
J. Kenji López-Alt is a chef, food writer, and bestselling author known for blending science and cooking with an approachable, curious style. A graduate of MIT, he shifted from biology to kitchens, working in fine dining before becoming managing culinary director at Serious Eats. His column “The Food Lab” earned a James Beard Award and evolved into a New York Times bestselling cookbook. He later authored The Wok and Every Night Is Pizza Night. Today, Kenji shares recipes and experiments through his books, YouTube channel, and social media, inspiring home cooks worldwide.
