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19) Szechuan Peppercorn Spicy Wings

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 lb chicken wings tips removed and drumettes separated
  • 1 tbsp Szechuan peppercorns crushed
  • 1 tsp red pepper flakes adjust to taste
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey or brown sugar
  • 1 tbsp vegetable oil
  • 1 tsp cornstarch mixed with 1 tbsp water optional, for glossy sauce
  • Salt and pepper to taste
  • Sesame seeds and chopped scallions for garnish

Method
 

  1. Pat wings dry, season with salt and pepper, and toss with oil.
  2. Roast at 425°F (220°C) for 30–35 minutes, flipping once, until crisp and cooked through.
  3. Meanwhile, toast crushed Szechuan peppercorns in a dry pan for 1 minute to bloom the aroma.
  4. Sauté garlic and ginger in a splash of oil, add soy, vinegar, honey, pepper flakes, and toasted peppercorns; simmer 2–3 minutes.
  5. Stir in cornstarch slurry if you want a thicker, glossy sauce.
  6. Toss roasted wings in the sauce until well coated, garnish, and serve immediately.