From: Chef Hannah An, The District by Hannah An, L.A. Yield: 1 serving.

7 pcs. chicken wings (2nd joint only)
2 Tbsp. S&P Dry Rub Spice (recipe follows)
1 tsp. chopped scallions
as needed, chopped peanuts

S P Dry Rub Spice (Yields 2 cups):
1 Tbsp. ground coriander seeds
½ Tbsp. ground ginger
1 Tbsp. granulated garlic
1 Tbsp. kosher salt
1 tsp. cayenne pepper
1 Tbsp. white pepper
1 tsp. five spice powder
1 tsp. ground dried Thai chilies
 ½ tsp. ground black pepper
1 tsp. paprika
1 cup brown sugar
 
For S P Dry Rub Spice: Mix all ingredients together. Store in a dry container.

For wings: Marinate chicken wings with 1 Tbsp. S P Dry Rub Spice.

Deep fry chicken wings until they’re crispy. Toss wings with remaining 1 Tbsp. S P Dry Rub Spice.  Arrange on a plate. Garnish with scallions and peanuts. At The District, wings are served with sauces such as caramel or garlic-lime.