Instructions
Step 1
Make the mala spice mix: In a medium wok or skillet set over medium-low heat, toast the chiles, cumin, fennel, cloves, cardamom, and star anise until fragrant, 3–4 minutes. Transfer to a small bowl to cool to room temperature.
Step 2
When the mixture is cool, add the sugar and salt. Using a spice grinder or a mortar and pestle, grind the mixture into a fine powder. (Store in an airtight container for up to 2 weeks.)
Step 3
Make the chicken wings: To a large bowl, add the chicken wings and salt and rub to evenly coat. Into a large wok or pot fitted with a deep-fry thermometer, add 4 cups of the oil and turn the heat to medium-high. When the temperature reads 250°F, add the wings to the wok and fry, working in batches, until cooked through and lightly golden, 10–15 minutes per batch. Transfer the wings to a large paper towel-lined platter, arranging them in a flat layer. Refrigerate, uncovered, for at least 12 hours, up to 24 hours. Reserve the oil in the wok.
Step 4
When ready to re-fry, set the same wok over high heat, with the reserved oil in it. When the temperature reads 400°F, return the wings to the wok and fry until golden brown, about 5 minutes per batch. Transfer the wings to a cooling rack and dust the mala spice mix evenly over them. (Discard the oil.)
Step 5
Use a paper towel to wipe the wok clean, then heat the remaining oil over medium-high heat until it is hot but not smoking. Add the chiles, Sichuan peppercorn, and scallions and stir-fry, tossing continuously, until fragrant, about 2 minutes. Return the wings to the wok, lightly dust with more mala spice mix to taste, and toss gently to coat. Transfer to a large platter, garnish with cilantro, and serve.