Mi Zhi Ji Chi Chuan (Beijing Chicken Wings)
These crisp-skinned, deeply flavorful wings get their tingly, mouth-numbing spice from Sichuan peppercorns.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Grill
- Bamboo skewer
- Fine-mesh sieve
- Pastry brush
- Mixing bowl
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
Ingredients
- 1⁄3 cup soy sauce
- 1⁄4 cup peanut oil
- 1⁄4 cup Sichuan peppercorns, lightly crushed
- 2 tsp. coarsely ground black pepper, plus more to taste
- 2 tsp. honey
- 2 tsp. toaste sesame oil
- 8 cloves garlic, finely chopped
- 2 scallions, finely chopped
- 1 (2″-piece) ginger, peeled and finely chopped
- Kosher salt, to taste
- 2 lb. whole chicken wings (about 8), tips removed
- 6 (12″) bamboo skewers, soaked in water for 30 minutes
- 1⁄4 cup brown rice vinegar
- 2 tbsp. hot sesame chile oil
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