Sichuan Wings Recipe

Prepare and marinate wings

Pat 2 lbs chicken wings dry with paper towels. In a large bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 egg, 2 tbs cornstarch, 1 tsp fine salt, and 1 tsp white pepper. Add wings and toss until evenly coated. Refrigerate and marinate for 30 minutes to 2 hours (30 minutes if short on time).

Prepare coating and oil

In a shallow bowl whisk together 1 cup all-purpose flour, 1 tbs cornstarch, and 1 tsp baking powder. Heat 4 cups neutral oil in a heavy pot or deep-fryer to 350°F (175°C). Use a thermometer for accuracy.

Coat the wings

Remove wings from the marinade, letting excess drip off. Dredge each wing in the flour mixture, pressing lightly so the coating adheres. Shake off excess.

Fry until crisp

Fry wings in batches without crowding. Cook 6–8 minutes per batch until golden brown and crisp and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain. Let rest 5 minutes between fryings; optionally raise oil to 375°F (190°C) and flash-fry wings a second time 1–2 minutes for extra crispness.

Toast and infuse oil

While wings rest, heat 2 tbs vegetable oil in a large skillet or heavy sauté pan over medium heat. Add 2 tbs whole Sichuan peppercorns and 8 dried red chilies. Toast 1–2 minutes until fragrant and the peppercorns pop, being careful not to burn chilies. Remove peppercorns and chilies with a slotted spoon and set aside on a plate (they will flavor the oil and can be left in the final dish for texture and heat or discarded before serving if preferred).

Sauté aromatics

To the infused oil in the pan add sliced garlic (6 cloves) and 1 tbs julienned ginger. Sauté 30–45 seconds until aromatic but not browned. Add scallion pieces (green parts, 3 stalks) and stir 15 seconds.

Combine sauce

In a small bowl whisk together 1 tsp dark soy sauce, 1 tsp light soy sauce, 1 tsp black or rice vinegar, 1 tsp rice vinegar, 1 tsp brown sugar, 1 tbs chili oil, and 2 tbs water or stock until sugar dissolves.

Finish sauce in pan

Pour the sauce mixture into the pan with the aromatics and increase heat to medium-high. Bring to a gentle simmer and cook 1 minute so flavors meld. Taste and adjust — add a pinch more sugar for balance or a splash more vinegar for brightness.

Coat wings

Add the fried wings and reserved toasted peppercorns/dried chilies back into the pan. Toss quickly to coat the wings in the sauce and aromatics, about 1–2 minutes, so the coating remains crisp but well glazed. If the sauce seems too thin, simmer 30–60 seconds to reduce slightly; if too thick, add 1–2 tbs water.

Finish and serve

Turn off the heat and stir in 1 tsp toasted sesame oil. Transfer wings to a serving platter. Sprinkle 1 tbs toasted sesame seeds, 2 tbs chopped cilantro, and 2 tbs crushed toasted peanuts over the top. Serve immediately with lime wedges on the side for squeezing. Optionally serve extra chili oil for more heat.