Mission Chinese Food in San Francisco employs an interesting technique for its popular fried chicken wings: The wings are poached in oil, salted for flavor, frozen, deep-fried, then tossed in a spice mixture. Chef Danny Bowien says that the freezing helps stretch the skin slightly so that the second fry makes the wings extra-crispy.
Special equipment: You’ll need a spice or coffee grinder to make the spice blend. We used this Krups coffee grinder with good results.
Serving tip: Bowien says that you don’t have to eat the chiles—they’re there to add a spicy aroma when thrown on top of the hot chicken wings. And they look badass.