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1
Pour 2 inches of the oil into a Dutch oven or a large, heavy-bottomed pot.
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2
Heat over medium-high heat until the oil reaches 300 degrees F on a deep-frying/candy thermometer.
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3
Working in batches of 6 to 7 pieces, fry the chicken wings in the oil, adjusting the heat as needed to maintain a temperature of 300 degrees F, until the skin is opaque but not browned, about 3 to 5 minutes (the wings will not be cooked through).
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4
Using a slotted spoon, transfer the wings to a large bowl and toss with a generous amount of salt.
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5
Place in a single layer on a baking sheet.
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6
When all the wings are fried, let them cool completely.
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7
Cover the baking sheet and place in the freezer for at least 3 hours or overnight.
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8
Set the oil aside for use later.
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9
Meanwhile, heat the oven to 400 degrees F and arrange a rack in the middle.
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10
Place the star anise, red pepper flakes, cumin, and peppercorns in a single layer on a baking sheet and toast until fragrant, about 3 to 5 minutes.
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11
Let cool completely.
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12
Using a spice grinder or clean coffee grinder, grind into a fine powder; set aside.
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13
Place the chiles in a single layer on a baking sheet and toast until slightly darkened and fragrant, about 3 to 5 minutes; set aside to cool.
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14
When ready to serve, set the reserved frying oil over medium-high heat and bring to 350 degrees F on a deep-frying/candy thermometer.
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15
Working in batches of 6 to 7 frozen wing pieces, fry, turning the wings occasionally and adjusting the heat as needed to maintain a temperature of 350 degrees F, until the wings are cooked through, golden brown, and crispy, about 6 minutes.
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16
Immediately transfer each batch to a large bowl, season with salt and 1 teaspoon of the spice blend, and toss to coat.
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17
Place on a serving dish and repeat with the remaining wings.
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18
When all the wings are cooked, place the reserved chiles, ginger, 1 teaspoon of the spice blend, and 1 tablespoon of the cooking oil in the large bowl and toss to combine.
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19
Scatter the mixture over the chicken wings and sprinkle with cilantro.
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20
Serve immediately.
