• 2 qt vegetable oil
  • 1 cup white rice
  • 5 ½ tsp ground white pepper
  • 5 tsp salt
  • 1 tsp five spice or ground allspice
  • ½ cup mayonnaise
  • 2 ½ tsp Sriracha or garlic chili paste
  • 2 limes, juiced
  • 4 lbs chicken wings


Heat oil in a deep fryer to 375ºF and prepare a draining rack. Place the dry rice in a sauté pan over medium heat and cook until lightly toasted. Transfer to a spice grinder and grind to a fine powder. Place 2/3 of a cup of rice powder in a large mixing bowl. Add pepper, salt and five spice and mix well.

In a mixing bowl combine mayonnaise, Sriracha and lime juice to taste. Refrigerate until service.

Toss wings in seasoning mix and pat off excess. Carefully place in fryer and cook for 7 minutes, maintaining 375ºF. Transfer to the draining rack as you continue to cook the remaining wings. Serve with sauce.

GnarlyHead_recipe_bottleshots SB