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!
Ingredients
2lbs (900 g)chicken wings
Spice Mix
1 1/2teaspoonssalt
1 1/2teaspoonsfreshly ground Sichuan peppercorns
1teaspooncumin powder
1teaspoonchili flakes
1teaspoonbrown sugar
1teaspoongarlic powder
Instructions
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.
Notes
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.