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Chinese Chicken Wings

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“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)”
READY IN:
6hrs 20mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

  • 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)
  • 14 cup sesame oil
  • 14 cup peanut oil
  • 2 tablespoons soy sauce
  • 2 green onions, cut into 1-inch pieces and crushed
  • 1 12 tablespoons orange peel, minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons gingerroot, minced
  • 3 lbs chicken wings (16)

Directions

  1. Toast peppercorns in a small skillet over medium low heat, stirring frequently for 3 minutes.
  2. Grind peppercorns in a morar and then strain through a sieve. Measure 1/4 teaspoon and set aside.
  3. Combine the 1/4 teaspoon ground peppercorns with next 7 ingredients (sesame oil - ginger)in a bowl. Let stand for 30 minutes.
  4. Arrange chicken in a single layer in a baking dish or cookie sheet, pouring marinade over chicken, turn. Cover with plastic wrap.
  5. Refrigerate overnight (or at least 4 hours), turning once.
  6. Bring chicken to room temperature.
  7. Preheat broiler.
  8. Broil 3 minutes or until golden (5-10 minutes).
  9. Turn and continue broiling until done (5-10 minutes), basting with marinade.

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