Try this Sichuan Chicken Wings recipe, or contribute your own.
Suggest a better description1. Place Sichuan peppercorns (discard any black seeds) in a frying pan and toast over low heat until fragrant. Let cool, and then crush to a coarse texture.
2. In a small bowl, stir together soy sauce, toasted Sichuan peppercorns, Chinkiang vinegar, Shaoxing rice wine (if using), red chili flakes, ginger, honey, and toasted sesame oil. (Keep 2 tbsp of marinade separate for using as a sauce later on the cooked chicken wings)
3. Marinade the chicken wings well. Cover and refrigerate for at least a couple of hours, or overnight.
4. When ready to bake, preheat oven to 400F.
5. Line a baking pan or broiler pan with parchment paper, and place the chicken wings on top (keep any leftover marinade for basting later). Bake in the oven for 35-40 minutes - flipping the wings over twice and basting each time - until chicken wings turn crispy & golden.
6. Drizzle the reserved 2 tbsp of sauce over the cooked chicken wings and serve. [Alternatively, you can thicken the sauce by heating it in a small pot while the wings are roasting. First, mix 2 tsp of cornstarch with 1 tsp water. Then bring the sauce to a simmer, add in the cornstarch mixture, stir, and let simmer until you reach the desired consistency.]
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (0g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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