• Andrew BeauChamp

Sichuan Peppercorns Wings


Chicken wings are one of my favorite dishes, I usually get the traditional Buffalo Chicken Wings but over the years I have been coming up with my own recipes for other types of wings. The other night I was watching a show and the main character was serving a Sichuan Roasted Chicken (I am still working on that) but I thought that would make a great wing, spicy but different from the Buffalo-style - I hope you like it - Enjoy


Ingredients


3 pounds of Chicken wings†


Sauce

1/4 cup soy sauce

1/4 cup red pepper paste - See below

4 tablespoons of Sichuan peppercorns, crushed*

2 tablespoons rice vinegar

2 tablespoons raw honey

2 tablespoons minced garlic

2 tablespoon minced ginger

1 tablespoon smoke sesame oil


Olive Oil

Salt and Pepper to taste


† you can cut up the wings or leave the whole, it up to you.

* I grind the peppercorns in a mortar and pestle


Directions


Place wings in a large zip lock bag drizzle with oil and season to taste, seal, shake and massage the oil into the wings. Place in fridge for at least 2 hours, bring out 20 minutes before cooking.


Preheat oven to 425 degrees


Line baking sheets with parchment paper and spray parchment with oil


Place all the sauce ingredients into a large jar and shake to combine, set aside.


Spread out wings on baking sheets, leaving enough space between the wings.


Place in oven and bake for about 20 to 35 minutes until skin is nice a crispy and wings are cooked through.


Remove from oven and working in batches place about 8 to 10 wings into a bowl with a lid and spoon in about 3 tablespoons of sauce over wings, close, and shake to coat. remove wings from the bowl with tongs, place on a plate, and cover to keep warm, now repeat with the remaining wings until done. After the first set of wings, you need not add as much sauce to the remaining wings since the sauce will start building up in the bowl.


You could serve with a sauce, just not blue cheese, it really does not work. Ranch dressing is okay or maybe a hoisin sauce, and of course celery.



Red Pepper paste


Ingredients


4 Red bell peppers, chopped, seeds removed

1 Onion, chopped

2 cloves of garlic, chopped

2 tablespoons Anchovy paste

1 tablespoon sugar

Pinch of red pepper flakes

Salt & Pepper to taste

Olive oil


Directions


In a food processor, combine peppers, garlic, and onion until finely chopped.

Transfer the mixture to a pot with, sugar, anchovy paste, and a little bit of olive oil. Cook for about 15 to 20 minutes, stirring occasionally.


Add more olive oil if needed.


Add other seasonings and stir.


Transfer again to the food processor and blend until the mixture is smooth.


Transfer to a jar, this will keep for a while in the fridge and is great to add to sauces



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