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Hot Wings
Ingredients
- 2 pounds chicken wings, split into drummettes and wingettes
- Wing Seasoning
- 1 tbsp Sichuan peppercorns, crushed and chopped finely
- 1 tsp kosher salt
- Wing Sauce
- 1 tbsp butter
- 2 tbsp Sriracha (or any other hot sauce)
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1 garlic clove, grated or finely minced
Directions
- Preheat oven to 425.
- In a small container, combine Sichuan peppercorns and salt.
Sprinkle over both sides of the chicken wings.
- On a foil-lined, greased baking sheet, add chicken wings. Cook in
oven until almost cooked-through, about 20 to 25 minutes.
- Meanwhile, in a saucepot over medium heat, melt the butter. Take off
heat, adding minced garlic, soy sauce, rice vinegar and Sriracha.
Whisk well to combine.
- When the chicken wings are removed from the oven, preheat the broiler.
- Transfer chicken wings and the sauce mixture into a bowl. Using
tongs, mix together until wings are liberally covered with sauce.
- Return coated wings to the foil-lined baking sheet. Place in the
broiler until the wings are nicely browned, about 3 to 4 minutes,
checking occasionally.
Notes
- Original recipie called for 2 tbsp of butter but that seemed like too
much so I halved it.