Nightmarket Chicken Wings Recipe
szechuan spiced, brown sugar, five spice
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Ingredients
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Marinade
Chicken Wings
Method
Marinade Preparation
Toast the Szechuan Peppercorns
In a dry skillet over medium heat, toast the Szechuan peppercorns for 2-3 minutes until fragrant. Remove from heat and let cool.
Create the Marinade
In a bowl, combine the toasted Szechuan peppercorns (crushed), five-spice powder, brown sugar, soy sauce, rice vinegar, minced garlic, grated ginger, sesame oil, salt, and black pepper. Mix well until the sugar is dissolved.
Marinating the Chicken
Prepare the Chicken
Place the chicken wings into a large resealable plastic bag or a bowl.
Marinate
Pour the prepared marinade over the chicken wings, ensuring they are well-coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight.
Cooking the Wings
Preheat Oven
Preheat your oven to 400°F (200°C).
Prepare Baking Sheet
Line a baking sheet with aluminum foil and place a wire rack on top to allow for even cooking.
Arrange the Wings
Remove the wings from the marinade and shake off excess. Arrange them in a single layer on the wire rack.
Bake
Bake the wings in the preheated oven for 40-45 minutes, flipping them halfway through, until they are crispy and cooked through (internal temperature should reach 165°F/74°C).
Serving
Serve Hot
Once cooked, remove the wings from the oven and let them rest for a few minutes. Serve hot with your favorite dipping sauce.