Glazed Sichuan Chicken Wings
|Whole chicken wings||12|
|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|
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.