After a prolonged absence I am back, with a recipe I’m super excited to share with you. I’ve been meaning to come back for a while, but, I wanted to make sure I came back with a recipe you’d be excited about. Something a little different but totally “me” all at the same time. Something which I was really excited about. These wings are it!
I made these wings for a Super Bowl Party at a friends house. I actually made three wing recipes. They actually all came out well enough I felt they merited their own post. So stay tuned for those!
So how did I come up with this? Well… I am a HUGE fan of Szechuan food, like, massive fan. I crave it, regularly and eat it as often as I can convince someone to go with me. These wings were inspired by the many spicy chicken dishes I’ve had at Szechuan restaurants over the last decade and a half since I first discovered this cuisine. In particular, this is a nod to the chicken with chili recipe at Spices in San Francisco. Here they cut up the winglet portion of the wing into two or possibly three pieces, fry them, and then toss them with Szechuan peppercorns, chili oil, chilis and garlic. Oh, and probably a ton of MSG. So addictive! With these I wanted to capture that same spirit, but in a more “traditional American” chicken wing. I gotta say, I was really pleased with the way these came out and I have a feeling I’ll be making them again VERY soon.
24-26 Chicken Wings
- 1 tbs Szechuan Peppercorns
- 1 tbs White Pepper (ground)
- 1 tbs Salt
- 2 tbs Hot Oil (home made is best)
- 1 tbs Garlic minced
- 1tsp minved ginger
- 2 tbs peanut oil
- Preheat oven to 475
- Coat wings in spice mix and really massage into the wings
- Line half sheet pan with tinfoil and spray with non-stick cooking spray (these wings stick like mad
- Place wings in a single layer without touching each other
- Place in oven for 20 minutes
- Take out of oven and flip over
- Put back in oven for 20 minutes
- Take out and flip once more
- Return to oven for 5-10 minutes or until crispy.
- Place a deep sided skillet over high heat
- Add the sauce ingredients and cook for 30-60 minutes or until fragrant
- Add the wings and toss around until well coated, be gentle not to rough them up too hard. I find it’s a lot easier to do this inside the skillet than in a large bowl, but you could dirty another large bowl in you felt like
- Evacuate to serving platter/bowl
- Apply to face