Kung Pao Chicken Wings

1. Prepare double-cooked chicken wings: Whisk together flour, salt and water for batter; it should be about the consistency of crepe batter. Pat wings dry and toss with batter.

2. Fry for 10 minutes at 275 F, then let cool. Refrigerate if not using within an hour. When ready to serve, fry at 350 F for about 7 minutes or until fully cooked and crispy.

3. Prepare kung pao sauce: In saucepan combine soy sauce, wine and vinegar. Stir in sugar, chili paste and cornstarch; bring to a light simmer and cook until it begins to thicken; set aside.

4. Saute scallions and set aside to cool. Once cooled, combine with garlic, ginger and chili flakes in a medium mixing bowl.

5. Bring temperature of oil to 300 F. Add toasted and lightly ground peppercorns and bloom for about 45 seconds. Add the hot oil and peppercorns to scallion and garlic mixture and cool.

6. Once everything is cool, combine both mixtures and stir well.

7. To serve, toss crispy wings with sauce. Plate with crushed toasted peanuts and chiffonade cilantro.