Chinese Chicken Wings
"These are amazing -- so easy and so good! Don't let the amount of pepper scare you these are not peppery just plain good! My dh and I polished off the 3 pounds of chicken wings between us - so unless you are serving these as appetizers the amount these serve may be off a bit. Recipe source: Bon Appetit (July 1984)"
photo by PalatablePastime
- Ready In:
- 6hrs 20mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 2 teaspoons szechwan pepper (I used the rainbow peppercorns that you put in a peppermill) or 2 teaspoons peppercorns (I used the rainbow peppercorns that you put in a peppermill)
- 1⁄4 cup sesame oil
- 1⁄4 cup peanut oil
- 2 tablespoons soy sauce
- 2 green onions, cut into 1-inch pieces and crushed
- 1 1⁄2 tablespoons orange peel, minced
- 1 tablespoon garlic, minced
- 2 tablespoons gingerroot, minced
- 3 lbs chicken wings (16)
directions
- Toast peppercorns in a small skillet over medium low heat, stirring frequently for 3 minutes.
- Grind peppercorns in a morar and then strain through a sieve. Measure 1/4 teaspoon and set aside.
- Combine the 1/4 teaspoon ground peppercorns with next 7 ingredients (sesame oil - ginger)in a bowl. Let stand for 30 minutes.
- Arrange chicken in a single layer in a baking dish or cookie sheet, pouring marinade over chicken, turn. Cover with plastic wrap.
- Refrigerate overnight (or at least 4 hours), turning once.
- Bring chicken to room temperature.
- Preheat broiler.
- Broil 3 minutes or until golden (5-10 minutes).
- Turn and continue broiling until done (5-10 minutes), basting with marinade.
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Reviews
-
Very good recipe.I used 2 tsps. szechwan seasoning rather than the peppercorns as I didn't have any. I also baked for one hour at 350 instead of broiling. My husband and Granddaughter loved them. Will make again. Thanks Ellie for this very good recipe. -
These were great, and I am not a big fan of wings. I ate more than my share! The only question I have is why use 2 teaspoons peppercorns, but only 1/4 teaspoon after ground? What do you do with the rest? I will add it all next time, because it wouldn't hurt it! Thanks for posting! -
I used szechuan peppercorns in this. I think I would have liked it more had I added some sriracha sauce as well, since the peppercorns are more of a mouth numbing thing rather than a spicy thing. But still good overall. Thanks for sharing-
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
