Making chicken wings at home doesn’t have to be something you only make once a year on Superbowl Sunday. Enjoy these amazing Chinese-style chicken wings any night of the week
Chinese-Style Chicken Wings
Making chicken wings at home doesn’t have to be something you only make once a year on Superbowl Sunday. Enjoy these amazing Chinese-style chicken wings any night of the week!
Ingredients
- 32 oz (2 lbs) chicken wings
- 1 Tbsp ground Sichuan peppercorns
- 1 Tbsp Chinese five-spice powder
- 2 Tbsp sugar
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp onion powder
- ½ tsp freshly-ground black pepper
- ½ tsp ground cinnamon
- ½ teaspoon cayenne pepper
- ½ cup all-purpose flour
- 2 Tbsp cornstarch
- 2 Tbsp vegetable oil
- 3 Tbsp honey
- 3 Tbsp soy sauce
- ¼ cup water
- 2 scallions, very finely sliced, as garnish
Instructions
- Preheat oven to 425F.
- In a large bowl, combine the ground Sichuan peppercorns, five-spice powder, sugar, garlic powder, ginger, onion powder, white pepper, cinnamon, cayenne pepper, and black pepper.
- Add the chicken wings to the bowl, and mix until the wings are evenly coated in the spice mixture.
- In a separate bowl, whisk together the flour, cornstarch, and vegetable oil.
- Dip each individual chicken wing into the flour mixture until it is evenly and completely coated.
- Place the chicken wings on parchment paper on a baking sheet.
- Bake at 425F for 15 minutes initially, while you prepare the basting sauce.
- While the wings are baking, combine the honey, soy sauce, and water in a small sauce pot on the stove.
- Bring the sauce to a boil over medium heat.
- Remove the wings from the oven after they have cooked for 15 minutes.
- Brush the sauce over the chicken wings, and return them to the oven to continue cooking.
- Bake until the wings are golden-brown and crispy, or another 15-20 minutes.
- Remove the wings from the oven, and serve with any additional honey glaze sauce that remains.
- Garnish with finely-sliced fresh scallions.
- Serve hot. Enjoy!
Notes
These chicken wings can be re-heated, as dark meat is somewhat forgiving when warmed a second time. But they are best eaten hot, right out of the oven.
You can also brine the wings in a sugar and salt solution for 8 hours before you rub them in the dry spice mix, if you like. It really makes for a wonderful eating experience if you brine the wings beforehand.
You can also brine the wings in a sugar and salt solution for 8 hours before you rub them in the dry spice mix, if you like. It really makes for a wonderful eating experience if you brine the wings beforehand.