Ingredients with Measurements:
- 2 lbs chicken wings
- 2 tbsp Sichuan peppercorns
- 2 tbsp vegetable oil
- 2 tbsp fermented broad bean paste (doubanjiang)
- 2 tbsp chili bean paste (toban djan)
- 2 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp sugar
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 green onion, chopped
- 1 cup water
Special equipment needed:
- Large skillet or wok
- Tongs
- Plate lined with paper towels
Step-by-step instructions:
1. Rinse the chicken wings and pat them dry with paper towels. Cut off the tips and separate the wings into two parts.
2. In a dry skillet or wok, toast the Sichuan peppercorns over medium heat until fragrant, about 2-3 minutes. Remove from heat and grind them into a powder using a mortar and pestle.
3. Heat the vegetable oil in the skillet or wok over medium-high heat. Add the chicken wings and cook until golden brown on both sides, about 5-7 minutes.
4. Add the fermented broad bean paste, chili bean paste, soy sauce, Shaoxing wine, sugar, garlic, ginger, and green onion to the skillet or wok. Stir well to coat the chicken wings.
5. Add the water to the skillet or wok and bring to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken wings are cooked through and the sauce has thickened.
6. Use tongs to transfer the chicken wings to a plate lined with paper towels to drain excess oil.
7. Serve hot, garnished with chopped green onion and Sichuan peppercorn powder.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for cooking the chicken wings
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 5g
Cholesterol: 120mg
Sodium: 800mg
Total carbohydrate: 8g
Dietary fiber: 1g
Total sugars: 4g
Protein: 30g
Substitutions for ingredients:
- Chicken thighs or drumsticks can be used instead of chicken wings.
- Rice wine or dry sherry can be used instead of Shaoxing wine.
- Brown sugar or honey can be used instead of sugar.
Variations:
- Add chopped vegetables such as bell peppers, onions, or carrots to the skillet or wok for a more colorful dish.
- Use different types of bean paste or chili paste for a different flavor profile.
- Add more or less Sichuan peppercorns depending on your preference for spiciness.
Tips and tricks:
- Patting the chicken wings dry before cooking will help them brown better.
- Be careful not to burn the Sichuan peppercorns when toasting them.
- Stirring the sauce ingredients well before adding them to the skillet or wok will ensure that the flavors are evenly distributed.
- Simmering the chicken wings in the sauce for a longer time will result in a more tender and flavorful dish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the chicken wings on a platter garnished with chopped green onion and Sichuan peppercorn powder.
Garnishes:
Chopped green onion and Sichuan peppercorn powder
Pairings:
- Steamed rice
- Stir-fried vegetables
- Cold beer
Suggested side dishes:
- Stir-fried bok choy
- Sesame noodles
- Egg drop soup
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the chicken wings are not cooked through, simmer them for a few more minutes until they are fully cooked.
- If the chicken wings are too spicy, reduce the amount of chili bean paste or Sichuan peppercorns.
Food safety advice:
- Make sure to cook the chicken wings to an internal temperature of 165°F to ensure that they are safe to eat.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Duo Jiao Chicken Wings is a popular dish from Sichuan province in China, known for its bold and spicy flavors.
Flavor profiles:
Savory, spicy, umami
Serving suggestions:
Serve hot as a main dish or as an appetizer.
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Region: Chinese