* Szechuan Wings (6) Recipe

Trim and dry

Pat the wings very dry with paper towels. If whole wings are used, separate into drumettes and flats and discard wing tips or save for stock.

In a large bowl, combine kosher salt, ground black pepper, grated ginger, grated garlic, and rice wine. Add the wings and toss to coat evenly. Marinate at room temperature for 15 minutes or refrigerate up to 1 hour.

After marinating, sprinkle cornstarch over the wings and toss until each piece is evenly coated in a light dusting. Let rest 5 minutes to allow cornstarch to adhere.

Pour oil into a medium Dutch oven or deep-fryer to a depth of 2–3 inches (about 2 cups). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of cornstarch — it should sizzle immediately.

Working in a single layer and not overcrowding, carefully add wings to the hot oil (6 wings will fit comfortably). Fry for about 8–10 minutes, turning occasionally, until skin is deep golden and internal temperature reaches 165°F (74°C). Adjust time for smaller pieces; ensure crispiness and color.

Use a slotted spoon or spider to transfer wings to a wire rack set over a baking sheet to drain and stay crisp. Let rest 3 minutes while you make the sauce. If you prefer extra crispness, increase oil temperature to 375°F for a 1–2 minute finish after initial fry, then rest on a rack.

While the wings finish, lightly toast the Szechuan peppercorns in a dry skillet over medium heat 30–45 seconds until fragrant; smash roughly with a mortar and pestle or in a spice bag. If you prefer less numbing heat, remove some of the seeds before toasting.

Warm 2 teaspoons neutral oil in a small skillet over medium heat. Add the dried red chiles and fry for 20–30 seconds until they darken slightly (do not burn). Remove and set aside. In the same skillet, add the minced garlic and minced ginger and cook 10–15 seconds until aromatic, then add the white and light green parts of the scallions and cook another 20 seconds.

In a small bowl whisk together light soy sauce, dark soy sauce, black vinegar, chili garlic sauce, hoisin, brown sugar, 3 tablespoons water, and the toasted/crushed Szechuan peppercorns. Taste and adjust — it should be savory, tangy, slightly sweet, and spicy.

Bring the sauce mixture to a gentle simmer in the skillet with aromatics. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry (note: one of the 3 tbsp water called for in ingredients is separate; use the 3 tbsp in the sauce plus this slurry). Slowly whisk the slurry into the simmering sauce until it thickens and becomes glossy, about 30 seconds. Stir in the fried dried chiles (break them into pieces if desired). Remove from heat.

If you want a slightly smoky flavor, briefly fry the crushed toasted Szechuan peppercorns in the sauce for 5 seconds before removing from heat.

Place the hot wings in a large bowl. Pour the hot Szechuan sauce over the wings and toss quickly but gently until evenly coated. The heat of the wings will help the sauce adhere.

Transfer wings to a serving plate. Sprinkle with toasted sesame seeds, the thinly sliced green parts of scallions, and an optional dusting of extra ground Szechuan pepper for more numbing kick.

Serve immediately while hot and crisp. Provide extra napkins — these are sticky and spicy.