Nenek's Hot and Prickling Chicken Wings

Hallo
this is Nenek in Zurich, the heiress to a huge and priceless collection of recipes to be shared with you here from time to time. Her maternal grandmother taught her to cook these in the form of informal practical daily meal preparations together. Nenek imbibed her grandmother's cooking theory   that delicious food could be made when one would take the time to make a little effort in the process.

When the grandmother came visiting which she did at least once a year for a month if not two, she took over the kitchen. She made this finger licking good chicken dish which we could not have enough of. The recipe is below. Instead of whole chicken 8 - 10 chicken wings are used because a Malaysian kampong chicken/free range chicken is definitely smaller and leaner and therefore as heavy as  this amount of local chicken wings:

Nenek's Hot and Prickling Chicken Wings

8 - 10 chicken wingswash, dry with kitchen crepe and toss in
1 level teaspoon salt
mix with
2 pinches baking powderput in a baking tray, ensure the pieces are not touching each other

Leave overnight in the fridge uncovered. Turn over the pieces the next morning and return to the fridge until baking time.

Meanwhile prepare the following below:

1 level tablespoon Szechuan peppercornswash, dry with kitchen crepe
1 level teaspoon fennel seedswash, dry with kitchen crepe
1 level tablespoon cumin seedswash, dry with kitchen crepe
1 level tablespoon red paprika flakes*(*could be substituted by red hot chilli flakes for those who like it HOT)

Toast Szechuan pepper, fennel seeds and cumin in this order in a pan on low to medium heat until aromatic,
then add in red paprika flakes.
Mix in thoroughly, scoop out and grind to a fine powder.

Toast Szechuan pepper, fennel seeds and cumin in this order in a pan on low to medium heat until aromatic, then add in red paprika flakes. Mix in thoroughly, scoop out and grind to a fine powder.

About an hour before serving, heat the oven to 220°C. Take the chicken wings out of the fridge, dredge it in 
1 - 2 tablespoon of flour
and replace on baking tray with spaces between the pieces. Put in the 220°C oven and bake each side for 15 - 20 mins.

Serve the done chicken wings on a plate. Garnish with chopped coriander or parsley. The ground spices are served in a separate little saucer. The chicken wings are dipped into the grounded spice before being put into the mouth.

En Guete!
Enjoy your meal!
Bon appétit!
Makan-lah!
Seg lah!