Fiery Sichuan Peppercorn Chicken Wings
Fiery Sichuan Peppercorn Chicken Wings
Ingredients
For the Chicken Wings
- 2 1/2 pounds chicken wings, separated into drumettes and flats, wing tips removed
- 1/2 cup cornstarch
- 4 cups peanut oil, for deep frying
For the Marinade
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
For the Fiery Sichuan Glaze
- 1 1/2 tablespoons Sichuan peppercorns, toasted and freshly ground
- 10 dried red chilies, such as arbol or facing heaven, stemmed and roughly chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons gochujang
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons dark brown sugar
- 1 teaspoon fish sauce
- 1/4 cup chicken stock
- 1 teaspoon sesame oil
For the Garnish
- 3 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1/4 cup fresh cilantro, roughly chopped, optional
Instructions
- 1
In a large bowl, combine the chicken wings with soy sauce, Shaoxing wine, grated ginger, minced garlic, granulated sugar, and white pepper. Toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min
- 2
While the wings marinate, prepare the Sichuan glaze. In a small dry skillet over medium heat, toast the Sichuan peppercorns and dried red chilies for 2-3 minutes, until fragrant. Be careful not to burn them. Remove from heat and let cool slightly. Grind the toasted peppercorns and chilies into a coarse powder using a spice grinder or mortar and pestle.
⏱️ 10 min
- 3
In a medium saucepan or wok, heat 1 tablespoon of peanut oil over medium heat. Add the minced garlic and grated ginger and sauté for 1 minute until fragrant. Stir in the ground Sichuan peppercorns and chilies, gochujang, soy sauce, rice vinegar, dark brown sugar, fish sauce, and chicken stock. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and stir in the sesame oil. Set aside.
⏱️ 10 min - 4
Remove the marinated wings from the refrigerator. Drain any excess liquid. In a shallow dish, place the cornstarch. Dredge each wing piece thoroughly in cornstarch, ensuring an even, thin coating. Shake off any excess.
⏱️ 5 min
- 5
Heat the remaining peanut oil in a large heavy-bottomed pot or Dutch oven to 375°F. Fry the wings in batches, being careful not to overcrowd the pot, for 6-8 minutes per batch, or until golden brown and cooked through. The internal temperature should reach 165°F. Use a slotted spoon or spider to transfer the fried wings to a wire rack set over a baking sheet to drain excess oil.
⏱️ 15 min•🌡️ 375
- 6
Once all wings are fried, return them to a large clean bowl. Pour the prepared Fiery Sichuan Glaze over the wings and toss vigorously to coat every piece evenly. Ensure the sauce is warm for best coating.
⏱️ 3 min
- 7
Transfer the glazed wings to a serving platter. Garnish generously with sliced scallions, toasted sesame seeds, and fresh cilantro (if using). Serve immediately and prepare for a flavor explosion!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fiery Sichuan Peppercorn Chicken Wings
Ingredients
For the Chicken Wings
- 2 1/2 pounds chicken wings, separated into drumettes and flats, wing tips removed
- 1/2 cup cornstarch
- 4 cups peanut oil, for deep frying
For the Marinade
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
For the Fiery Sichuan Glaze
- 1 1/2 tablespoons Sichuan peppercorns, toasted and freshly ground
- 10 dried red chilies, such as arbol or facing heaven, stemmed and roughly chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons gochujang
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons dark brown sugar
- 1 teaspoon fish sauce
- 1/4 cup chicken stock
- 1 teaspoon sesame oil
For the Garnish
- 3 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1/4 cup fresh cilantro, roughly chopped, optional
Instructions
- 1
In a large bowl, combine the chicken wings with soy sauce, Shaoxing wine, grated ginger, minced garlic, granulated sugar, and white pepper. Toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min - 2
While the wings marinate, prepare the Sichuan glaze. In a small dry skillet over medium heat, toast the Sichuan peppercorns and dried red chilies for 2-3 minutes, until fragrant. Be careful not to burn them. Remove from heat and let cool slightly. Grind the toasted peppercorns and chilies into a coarse powder using a spice grinder or mortar and pestle.
⏱️ 10 min - 3
In a medium saucepan or wok, heat 1 tablespoon of peanut oil over medium heat. Add the minced garlic and grated ginger and sauté for 1 minute until fragrant. Stir in the ground Sichuan peppercorns and chilies, gochujang, soy sauce, rice vinegar, dark brown sugar, fish sauce, and chicken stock. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and stir in the sesame oil. Set aside.
⏱️ 10 min - 4
Remove the marinated wings from the refrigerator. Drain any excess liquid. In a shallow dish, place the cornstarch. Dredge each wing piece thoroughly in cornstarch, ensuring an even, thin coating. Shake off any excess.
⏱️ 5 min - 5
Heat the remaining peanut oil in a large heavy-bottomed pot or Dutch oven to 375°F. Fry the wings in batches, being careful not to overcrowd the pot, for 6-8 minutes per batch, or until golden brown and cooked through. The internal temperature should reach 165°F. Use a slotted spoon or spider to transfer the fried wings to a wire rack set over a baking sheet to drain excess oil.
⏱️ 15 min•🌡️ 375 - 6
Once all wings are fried, return them to a large clean bowl. Pour the prepared Fiery Sichuan Glaze over the wings and toss vigorously to coat every piece evenly. Ensure the sauce is warm for best coating.
⏱️ 3 min - 7
Transfer the glazed wings to a serving platter. Garnish generously with sliced scallions, toasted sesame seeds, and fresh cilantro (if using). Serve immediately and prepare for a flavor explosion!
⏱️ 2 min