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Sichuan chicken wings are crunchy and spicy, just the way you like them!

Lucky Rice, the New York–based festival series, shines a spotlight on Asian culinary culture. Think night markets, hawker centers and all things street food. Festival founder and newly minted cookbook author Danielle Chang rounded up the best of the best in this eponymous cookbook that is a must-read for every fan of noodles, fiery chilies, deep-fried things on sticks, all manner of squid and, of course, rice. Try these extra-crisp and spicy chicken wings on for size. 

This take on an American finger-food favorite gets its spice from Sichuanese pepper and is stir-fried with aggressive amounts of chilies, which — despite their fiery red appearance — add more flavor than heat.

These wings are baked, not fried, but still have a wonderful crunch.

Reprinted with permission from Lucky Rice