Sunday, October 24, 2010

Spicy Szechuan Peppercorn Chicken Wings (香辣鸡翅)

6 pcs chicken wings
12 dried chilli
2 tbsp szechuan peppercorns
2 green chilli - deseeded and cut into strips
2 clove garlic - chopped coarsely
2 tbsp chilli oil
1 tsp white sugar
1./2 tsp salt
rice wine

Seasonings for chicken wings
2 tbsp soy sauce
salt and pepper to taste


  1. Chop chicken wings into drummettes and mid-joint together with wing tip.  Then chop drummettes into halves.  Chop mid-joint 3/4 part, leaving 1/4 part intact with the tip.
  2. Marinate chicken wings with seasonings for at least an hour.  Coat with flour before deep frying.
  3. Heat up oil in a wok.  Deep fry the chicken wings until brown. Remove from oil and deep fry a second time to make them more crispy.  Remove from wok and set aside.
  4. Heat up oil in a pan.  Saute the garlic, green onion, dried chilli and green chilli for a while.  Add the szechuanese peppercorns and stir fry for 1 min or until aromatic.  
  5. Add the chicken wings to the pan.  Add sugar, salt and rice wine.  Mix well.
  6. Drizzle chilli oil and mix well.  Transfer to a plate and serve immediately.

 Hub prepared a large pan of super tasty spicy chicken wings for a picnic with friends