Fiery Sichuan Chicken Wings with Chili and Garlic
Sizzling and juicy chicken wings infused with the bold taste of Sichuan peppercorns, offering a fiery kick and a burst of umami with every bite.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken Wings
- 1
Combine the marinade ingredients
Combine soy sauce, rice wine, sesame oil, ground Sichuan peppercorns, garlic, and ginger in a bowl.
Tip: Roast the Sichuan peppercorns briefly before use to release their full aroma and flavor.
- 2
Coat the wings
Add chicken wings and coat well with the marinade.
- 3
Refrigerate
Cover and refrigerate for at least 30 minutes.
Preparing the Sauce
- 1
Heat the oil
Heat vegetable oil in a pan over medium heat.
- 2
Fry aromatics
Add dried chilies, sliced garlic, and Sichuan peppercorns. Stir frequently until aromatic.
Tip: Be cautious when frying chilies to prevent them from burning.
- 3
Finish the sauce
Mix in soy sauce, hoisin sauce, rice vinegar, and sugar until combined and slightly thickened.
Tip: Prepare the sauce while the chicken is marinating to save time.
How to Make Fiery Sichuan Chicken Wings with Chili and Garlic
Total time: 2 h · Yields 4 servings
- 1
Grilling the Wings
Preheat the grill to medium-high heat and grill the wings for about 10-15 minutes on each side until crispy and cooked through.
- 2
Tossing with Sauce
In a large bowl, combine the grilled wings with the prepared sauce, tossing until each wing is thoroughly coated.
- 3
Final Touch
Transfer wings to a serving plate and sprinkle with sliced green onions and toasted sesame seeds.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, the wings can be marinated up to 24 hours in advance for more flavor.
What can I use as a substitute for Sichuan peppercorns?
Use a combination of black pepper and coriander seeds, though they won’t duplicate the numbing effect.
Is it possible to bake the wings instead of grilling?
Yes, bake them at 400°F (200°C) for about 30-35 minutes, flipping halfway through.
Can I make this dish milder?
Reduce the number of dried chilies and add more sugar to the sauce to decrease the heat level.
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