sticky Szechuan wings
My family loves chicken wings. But when the wings are roasted well and tossed in a delicious coating of spices there may be a debate about who should have the last one. In reality it should be me, after all I made them right? But that never happens :) This is another amazing twist on such a classic party food.
Makes about 4 servings
2 lbs of chicken wings
2 teaspoons of Szechuan peppercorns (found in the spice aisle or in specialty foods)
2 tablespoons of fresh grated ginger
2 cloves of garlic (finely chopped)
1 teaspoon of salt
2 tablespoons of rice wine vinegar
2 tablespoons of soy sauce
2 tablespoons of honey
Garnish
1 thinly sliced scallion (green part only)
Makes about 4 servings
2 lbs of chicken wings
2 teaspoons of Szechuan peppercorns (found in the spice aisle or in specialty foods)
2 tablespoons of fresh grated ginger
2 cloves of garlic (finely chopped)
1 teaspoon of salt
2 tablespoons of rice wine vinegar
2 tablespoons of soy sauce
2 tablespoons of honey
Garnish
1 thinly sliced scallion (green part only)
Let's start off with the Szechuan peppercorns first. Surprisingly these peppercorns are pretty mild but they have a wonderful floral scent. Too much of them can overpower a dish so I had to learn that the hard way with a few FAILS. But this a perfect amount for this recipe. I have ground them in a mortar and pestle but you can also use a spice grinder or the bottom of a heavy glass. Set the ground peppercorns aside. Peel and grate the ginger as well.
Smash and finely chop the garlic.
Preheat your oven to 425 degrees. Place the chicken wings in a large bowl. Add in half of the grated ginger, the salt and half of the Szechuan peppercorns. Toss the wings until they are thoroughly coated with the spices.
I am using a roasting rack which I have placed on top of a baking sheet. This helps with making the skin crisp as it roasts in the oven. The other trick to making chicken wings is to roast them skin side up otherwise the skin will stick to the pan and your wings may fall apart (not cool). Place the wings in a 425 degree oven for 50 minutes.
While the chicken wings roast you can make the sticky sauce. In a bowl add in the remaining ginger, ground peppercorns, garlic and rice wine vinegar.
Now add in the honey and soy. Stir the sauce together and set it aside.
After 50 minutes remove the wings from the oven. Place them into a bowl along with half of the sticky sauce. Toss them together thoroughly and place them back on the baking rack. Put the wings back in the oven for another 10 minutes.
While the wings finish cooking place the remaining sticky sauce in a small saucepan and bring it up to a low simmer on medium heat for 1-2 minutes. This will make the sauce even more concentrated and flavorful.