Szechuan Chicken Wings Recipe

1. Trim and dry

Pat the chicken wings very dry with paper towels. Removing surface moisture helps achieve a crispier finish.

2. Marinate

In a large bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 2 tbs cornstarch, 1 tsp baking powder, 3 tsp salt and 1 tsp white pepper. Add the wings and toss thoroughly to coat. Marinate at least 30 minutes, up to 2 hours in the refrigerator.

3. Make dredge

Combine 1/2 cup all-purpose flour, 1/4 cup cornmeal (if using) and 1/2 cup additional cornstarch in a shallow bowl. After marinating, toss each wing in the dry mixture to coat evenly; shake off excess and set aside on a rack for 10 minutes to allow the coating to adhere.

4. Heat 1 cup neutral oil in a deep pot or heavy-bottomed pan to 325°F (160°C) for the first fry. Fry wings in batches (do not overcrowd) for 6–8 minutes until they are pale golden and cooked through but not deeply browned. Remove to a wire rack or paper towel-lined tray and let rest 8–10 minutes.

5. Increase oil temperature to 375°F (190°C). Return wings in batches and fry a second time for 2–3 minutes until deep golden brown and very crisp. Remove and drain on a rack; keep warm in a low oven (200°F/95°C) if desired.

6. Prepare Szechuan peppercorns and chiles

While the wings are resting after the first fry (or before the second fry), heat a small dry skillet over medium heat. Add 1.5 tbs Szechuan peppercorns and toast, shaking the pan, for about 1–2 minutes until fragrant. Remove and let cool slightly, then roughly crush with a mortar and pestle or spice grinder (leave some larger pieces for texture). In the same skillet, briefly toast the 10 dried red chiles for 30–45 seconds until fragrant, then break into halves (remove seeds if you prefer less heat).

7. Infuse oil

In a small saucepan or wok heat 1 tbs vegetable oil over medium heat. Add the crushed Szechuan peppercorns and the torn dried chiles and stir for 20–30 seconds until aromatic, being careful not to burn them. Remove peppercorns and chiles with a slotted spoon into a small bowl, leaving the infused oil in the pan.

8. Cook aromatics

To the infused oil in the wok, add 4 minced garlic cloves, 1 tbs minced ginger and the white parts of the sliced scallions. Sauté for about 30–45 seconds until fragrant. Add 1 tbs doubanjiang and 1 tsp chili garlic sauce (if using) and cook 20–30 seconds, stirring to combine and bloom the paste.

9. Make sauce

Add 1 tbs light soy sauce, 1 tsp dark soy sauce, 2 tsp black or rice vinegar, 1 tbs sugar, 1 tbs honey and 1/4 cup chicken stock (or water) to the pan. Stir and bring to a gentle simmer for 1–2 minutes until slightly thickened. Taste and adjust balance: more vinegar for tang, more honey for sweetness, or a pinch more sugar or soy for savoriness. Finish with 1/2 tsp sesame oil.

10. Toss wings in sauce

Place the freshly double-fried wings in a large wide bowl. Pour the hot sauce over the wings and immediately toss gently but thoroughly so the sauce glazes every wing. Add the reserved toasted Szechuan peppercorn and dried chile mixture and toss briefly so some pieces cling to the wings.

11. Garnish and serve

Transfer wings to a serving platter. Sprinkle with toasted sesame seeds and the green parts of the sliced scallions. Serve immediately while hot and crisp.