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

1. Preheat oven to 425.

2. In a small container, combine Sichuan peppercorns and salt. Sprinkle over both sides of the chicken wings.

3. On a foil-lined, greased baking sheet, add chicken wings. Cook in oven until almost cooked-through, about 20 to 25 minutes.

4. 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.

5. When the chicken wings are removed from the oven, preheat the broiler.

6. Transfer chicken wings and the sauce mixture into a bowl. Using tongs, mix together until wings are liberally covered with sauce.

7. 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.

References

• Serious Heat: Sriracha Hot Wings Recipe - Andrea Lynn

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