Baked Sichuan Chicken Wings

5 from 5 votes
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Take your chicken wings to the next level with a Chinese BBQ street food flair that makes these Sichuan chicken wings a dinner-time treat or a summer gathering staple! {Gluten-Free}

Sichuan-style baked chicken snacks

Sichuan Chicken Wings: A Palate Pleaser for Any Occasion

Chicken wings are amazing. I love them for a snack or a meal and they are certainly perfect for entertaining. That’s why I’ve created these Sichuan chicken wings. They’re baked for a healthier way to enjoy everyone’s favorite party food and have a brightly seasoned color.

This super easy Sichuan chicken wing recipe takes no time to put together either. The cumin and Sichuan peppercorns give it a warm, heavenly fragrance and a dazzling flavor that you won’t want to stop eating. It’s just like the classic street style Chinese BBQ chicken wings. So delicious!

Spicy Asian chicken wings on a plate

Cooking Process Overview

These wings are really simple to make, and the whole thing will only take you 45 minutes! Here’s how to do it:

  • Mix together a simple but bold spice blend – Sichuan peppercorn, cumin, chili flakes, brown sugar, and garlic powder
  • Dry the chicken wings well (more on that in a minute), rub the mix onto them by hand, and let them marinate in the dry rub for at least 15 minutes so the spices can permeate the meat and make it juicy and flavorful
  • Bake the wings using a wire rack so they can crisp up, flipping once halfway through

That’s it! 

How to make Sichuan chicken wings in the oven

Tips for the Perfect Texture

The best results come when you make sure to dry the chicken wings completely before you cook them. I’ve shared a baking soda powder method in another chicken wing recipe for oven fried chicken wings with Korean BBQ sauce which gives you truly spectacular extra crispy results.

For these Sichuan chicken wings, you can use one teaspoon of baking powder just like the method in the other wing recipe if you like. It will give you even better results, but for everyday occasions, you can skip the baking powder step to save some time. And you’ll still get delicious wings that will prompt friends and family to beg you for the recipe.

Easy mala Chinese chicken wings hot from the oven

Great on the Grill, Too

Summer is almost out of here but there’s still plenty of time to make use of your grill. You can also cook these Sichuan chicken wings out on the grill to entertain over the weekend. Pair them with ice cold beer or any type of cocktail (or mocktails for those not interested in alcohol) to enjoy with the slightly numbing heat from the Sichuan peppercorns.

Marinate Longer for Even Richer Flavor

Additionally, you can feel free to marinate your Sichuan chicken wings for longer. I’ve recommended 15 minutes in the recipe below but if you plan ahead and marinate them for longer, you’re going to get even more flavorful wings that everyone will ask you to make again and again!

Spicy baked Sichuan chicken wings for party food

More Chinese BBQ Recipes

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Take your chicken wings to the next level with a Chinese BBQ street food flair that makes these Sichuan chicken wings a dinner-time treat or a summer gathering staple!

Baked Sichuan Chicken Wings

5 from 5 votes
Take your chicken wings to the next level with a Chinese BBQ street food flair that makes these Sichuan chicken wings a dinner-time treat or a summer gathering staple!
Author: Maggie Zhu
Course: Appetizer
Cuisine: Chinese
Keyword: restaurant-style
Prep Time: 5 minutes
Cook Time: 25 minutes
Inactive time: 15 minutes
Total Time: 45 minutes
Servings: 4 servings


  • 2 lbs (900 g) chicken wings

Spice Mix

  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground Sichuan peppercorns
  • 1 teaspoon cumin powder
  • 1 teaspoon chili flakes
  • 1 teaspoon brown sugar
  • 1 teaspoon garlic powder


  • Combine the spice mix ingredients in a small bowl and stir to mix well.
  • Pat dry chicken wings with a few layers of kitchen paper towel to remove any moisture on the surface. Place the chicken wings into a big bowl and pour the spice mix over them. Rub the spice mix into the wings thoroughly using your hands. Marinate for 15 minutes at room temperature, or up to overnight, covered with plastic wrap in the fridge.
  • Preheat the oven to 450°F (230°C). Line a tray with foil and a wire rack. (*Footnote 1)
  • Arrange the wings on the wire rack with at least a finger’s width in between, to properly let the steam off so the chicken will get crispy. Bake for 20 to 25 minutes, flipping once after 10 minutes. Cook until browned and crisp on the surface, and the juices run clear if using a paring knife to slice the thickest part of the drumstick.
  • Let cool slightly and serve hot as an appetizer.


  1. If you do not have a wire rack, you can fold the foil into a double layer and fold it like an accordion. Then place the wings on top.


Serving: 1serving, Calories: 223kcal, Carbohydrates: 1.5g, Protein: 33g, Fat: 8.5g, Saturated Fat: 2.3g, Cholesterol: 101mg, Sodium: 390mg, Potassium: 295mg, Fiber: 0.1g, Sugar: 0.9g, Calcium: 23mg, Iron: 2mg
Did You Make This Recipe?Don’t forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

More Asian-Inspired Chicken Wings

Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.

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Reader Questions and Reviews

  1. Christine | No Gojis No Glory says:

    What a beautiful chicken dish Maggie! And I love that it all came together through experimentation. And you’re right, it can either be hit or miss but it’s so thrilling when a new idea works so well.

    • Maggie says:

      Thanks Christine! I have been trying all sorts of experiments with food and I do fail a lot. It only makes me much happier when I discover something nice! 🙂

  2. Nami | Just One Cookbook says:

    5 stars
    I LOVE how you cooked the chicken wings and the mushrooms at the same time with the dripping chicken oil! The closeup shot of your chicken wings make my mouth water… 🙂 (p.s. I will email you back soon, sorry it’s taking forever. :/)

    • Maggie says:

      Hi Nami, I’m glad you like this one! For me, I love those mushrooms more than the wings. They taste so good after soaked with chicken grease!
      No worry about the email at all! Posting 2 times every week is already difficult for me to catch up…

  3. Thomas says:

    5 stars
    The wings and mushrooms look so awesome! I really like your cooking method here, too. I often feel like I’m wasting grease when roasting meat, since I basically just wash it out of the pan down the drain afterward. This is a very practical and delicious way to solve that problem. Thanks for sharing the recipe!

    • Maggie says:

      Glad you like this one! Not sure about how it goes with roasting pork or beef, but will definitely try them out! To replace mushroom, I think asparagus, brussel sprouts and cauliflowers will be great. 🙂

    • Laurel Bender says:

      I’m reading about a recipe with wings and mushrooms. I’d love to try that, I LOVE mushrooms. Can you send me the link? TIA

      • Maggie Zhu says:

        Sorry the mushroom element is not in the recipe anymore since I made the update.
        If you have a wire rack that is on the taller side, you can place a layer of button mushrooms under the rack (with the chicken on top of the rack) and the mushrooms will be baked at the same time.
        I ended up not including the method because I realized most standard oven wire racks are quite low and the mushrooms doesn’t fit under. When I created the old version, I was cooking in China using a toaster oven.

  4. Lyn says:

    Did I miss the mushrooms? (see comments) Not in the picture nor in the recipe. What Kind and preparation please.

    • Maggie Zhu says:

      No you didn’t. Sorry the link might look confusing. I updated the recipe from an old one and I decided not to include the mushrooms in the recipe.

  5. Laura Hinrichs says:

    I love chicken wings but I am confused about how to incorporate the baking power treatment into the present recipe. Just put the baking power into the spice mix? Or something else. Could you clarify?

    • Maggie Zhu says:

      If you’re talking about using the baking powder to make the wings crispier, yes, you can use it in the spice mix for the same purpose. I’ve never tried it in this recipe, but I think it will work since this is a dry rub.

  6. Karen says:

    Hello Maggie, previous comments all talk about mushrooms and dripping chicken none of which show up in this recipe. I will be trying the Sichuan chicken wings but am intrigued by the one on which they are commenting.

    Thank you for this recipe

    • Maggie Zhu says:

      I updated a very old recipe because the spice blend used in that one is discontinued and no longer available.
      In that recipe, I place the chicken wings on a wire rack and placed a layer of mushrooms underneath it, so the mushrooms will roasted at the same time and are soaked with chicken juice. But I used that setup when I was living back in China using a toaster oven. Now I’m using a standard oven in the US, I found the mushrooms can’t fit under the wire rack that comes with most of the baking sheet. I decided not to include it since it will require a non-standard wire rack.

  7. Gene Spector says:

    I did not care for the recipe. They did not turn out looking anything like yours. Mine were white and covered with pepper. I don’t know where the red sauce on yours comes from. They were crispy with a fair amount of spice.

    • Indra Gill says:

      I am planning on making these for a neighborhood Labor Day party, and am doing a dry run today. I have them marinating today, and have the same problem as you did No color. I’m thinking I might grind the hot pepper flakes too.

    • Florida regional says:

      Mine were also white with pepper flakes on them so I added turmeric, chili powder, and olive oil to the spice mixture and made a paste to coat the wings. They’re in the oven now and they have some color. Let’s hope they’re good! 🙏

  8. NYC says:

    5 stars
    These were excellent!!

  9. Indra Gill says:

    I am planning on making this recipe this weekend, and really want to make them extra crisp using the baking powder method. My question: when do I add the baking powder? I am thinking it should be in mixed in with the dry spices? Is that correct? Thanks so much. Love your recipes!

  10. alimak says:

    5 stars
    Yum!! Only thing I’d add is to give the baking tray a light spray. Best. Wings. Ever!

    Thanks Maggie & team

  11. Yen says:

    5 stars
    I’m making this for the 2nd time. My family loves it. I actually used leg drums and air fried it at 400 for 25 min.., 12 min each side … perfection!

  12. J. Mancuso says:

    Huge hit for Super Bowl

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