Ingredients with Measurements:
- 2 lbs chicken wings
- 1/2 cup cornstarch
- 1/4 cup Sichuan peppercorns
- 1/4 cup dried red chili peppers
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Wok or large skillet
Step-by-step instructions:
1. Preheat oven to 400°F.
2. In a large mixing bowl, toss chicken wings with cornstarch until evenly coated.
3. Place chicken wings on a baking sheet and bake for 30 minutes, flipping halfway through.
4. While the chicken wings are baking, heat a wok or large skillet over medium-high heat.
5. Add Sichuan peppercorns and dried red chili peppers to the wok and stir-fry for 1-2 minutes until fragrant.
6. Add vegetable oil to the wok and heat until hot.
7. Add minced ginger and garlic to the wok and stir-fry for 1-2 minutes until fragrant.
8. Add soy sauce, rice vinegar, and brown sugar to the wok and stir until the sugar has dissolved.
9. Add the baked chicken wings to the wok and stir-fry until the wings are evenly coated with the sauce.
10. Add chopped green onions to the wok and stir-fry for an additional 1-2 minutes.
11. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 22g
- Protein: 27g
Substitutions for ingredients:
- Chicken wings can be substituted with chicken drumettes or chicken thighs.
- Sichuan peppercorns can be substituted with black peppercorns.
- Dried red chili peppers can be substituted with red pepper flakes.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
Variations:
- Add chopped peanuts or cashews for extra crunch.
- Substitute the chicken wings with tofu for a vegetarian version.
- Add sliced carrots or bell peppers for extra vegetables.
Tips and tricks:
- Make sure to toss the chicken wings with cornstarch to ensure a crispy texture.
- Use caution when stir-frying the Sichuan peppercorns and dried red chili peppers as they can be very spicy.
- Adjust the amount of dried red chili peppers to your desired level of spiciness.
Storage instructions:
- Store leftover chicken wings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken wings in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the chicken wings on a platter with chopped green onions and sliced lime.
Garnishes:
- Garnish with chopped green onions and sliced lime.
Pairings:
- Serve with steamed rice and stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the chicken wings are not crispy enough, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the chicken wings to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
- Chongqing Spicy Chicken Wings is a popular dish from the Sichuan province in China. It is known for its spicy and numbing flavor.
Flavor profiles:
- Spicy, numbing, sweet, and savory.
Serving suggestions:
- Serve hot and enjoy as a main dish or appetizer.
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Region: Chinese