These crisp-skinned, deeply flavorful wings get their tingly, mouth-numbing spice from Sichuan peppercorns. This recipe first appeared in our June/July 2013 issue with Lillian Chou's article Fire in the Belly.
- 1⁄3 cup soy sauce
- 1⁄4 cup peanut oil
- 1⁄4 cup Sichuan peppercorns, lightly crushed
- 2 tsp. coarsely ground black pepper, plus more to taste
- 2 tsp. honey
- 2 tsp. toaste sesame oil
- 8 cloves garlic, finely chopped
- 2 scallions, finely chopped
- 1 (2″-piece) ginger, peeled and finely chopped
- Kosher salt, to taste
- 2 lb. whole chicken wings (about 8), tips removed
- 6 (12″) bamboo skewers, soaked in water for 30 minutes
- 1⁄4 cup brown rice vinegar
- 2 tbsp. hot sesame chile oil
Stir together ¼ cup soy, 1 tbsp. peanut oil, half the Sichuan peppercorns, 2 tsp. black pepper, honey, toasted sesame oil, ⅔ garlic, scallions, ginger, and salt in a bowl. Add chicken wings; toss to coat. Cover and refrigerate at least 4 hours or up to overnight.
Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see "Grilling 101"). Remove chicken from marinade and working in batches, thread 2 wings lengthwise onto a skewer; set aside. Strain marinade into a 1-qt. saucepan, discarding solids; bring to a boil and remove from heat. Brush chicken with remaining peanut oil, and season with salt and pepper. Grill wings on hottest part of grill, brushing often with marinade and turning as needed, until charred in spots and cooked through, 12-15 minutes. If outside starts to burn before wings are cooked, move to cooler section of grill until done. Whisk remaining soy, peppercorns, and garlic, plus vinegar and hot sesame chile oil in a bowl; drizzle over wings.