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Glazed Sichuan Chicken Wings

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  Whole chicken wings 12
For marinade
  Soy sauce 1 Tablespoon
  Dry sherry/Chinese rice wine 1 Tablespoon
  White pepper 1 Pinch
  Seasoning mixture To Taste
  Thin ginger slices 4 , crushed
  Green onion with tops 1 , halved
  Toasted sichuan peppercorns 1⁄2 Teaspoon
  Crushed red pepper 1⁄2 Teaspoon
  Vegetable oil 2 Tablespoon
  Whole dried chili peppers 2
  Chicken broth 1⁄4 Cup (4 tbs)
  Dark soy sauce 2 Tablespoon
  Dry sherry/Chinese rice wine 2 Tablespoon
  Packed dark brown sugar 4 Teaspoon
  Cornstarch 1 1⁄2 Teaspoon, dissolved in 1 tablespoon water
  Water 1 Tablespoon

1. Separate the chicken wings into sections; discard the bony tips. Combine the marinade ingredients in a medium bowl. Add the chicken wings. Stir to coat and set aside for 30 minutes. Combine the seasoning mixture ingredients in a small bowl; set aside.
2. Place a wok or wide frying pan over high heat until hot. Add the oil and whole chiles, swirling to coat the sides of the pan. Add the chicken wings; cook, stirring, until golden brown, about 3 minutes. Add the seasoning mixture; stir for 15 seconds. Stir in the broth, dark soy sauce, sherry, and sugar. Bring to a boil; reduce the heat, cover, and simmer until the chicken wings are tender when pierced, about 12 minutes.
3. Remove and discard the chiles, ginger, and green onion. Increase the heat to high. Add the cornstarch solution; cook, stirring, until the sauce boils and thickens and the wings are glazed, about 2 minutes.

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