Szechwan Chicken Wings
These chicken wings are filled with spice and end with a crunch of sesame seeds.
48 oz. chicken drummettes
3 oz. shaoxing wine
0.30 oz. kosher salt
0.15 oz. black pepper
2 oz. canola oil
2 oz. minced garlic
1 oz. minced ginger
1 oz. thinly sliced scallions, some reserved
1 tbsp. finely chopped red jalapeños
1 tbsp. white sesame seeds
1 tbsp. black sesame seeds
1 tsp. Sichuan peppercorn, toasted, ground
1 oz. shoxing wine
8 oz. brown sugar
2 oz. sesame oil
1 ½ oz. soy sauce
1 tsp. Chinese five-spice, toasted
3 tbsp. sambal oelek
½ cup water
4 tbsp. corn starch
- Marinate chicken wings in shaoxing wine, salt and pepper for 2 to 4 hours prior to cooking. Keep in refrigerator below 40°F.
- In sauté pan, heat canola oil close to smoke point. Sauté garlic, ginger, scallions and chilies, until softened, about 3 to 4 minutes. Add both types of sesame seeds along with Sichuan peppercorn, five-spice, wine, sugar, soy sauce and sambal. Bring mixture to simmer for about 8 to 10 minutes, until slightly reduced.
- Create slurry with 4 tablespoons of cornstarch and water by combining together and whisking until smooth. Add slurry to simmering sauce. Bring back to a boil to fully thicken.
- Sauce can be chilled below 40°F for later use, or kept hot for immediate service.
- To prepare chicken, drain out excess juices from marinade. Dust chicken with remaining cornstarch. Deep-dry in a 350°F fryer for 6 to 8 minutes, or until chicken reaches 165°F internally.
- For immediate service, take chicken wings and place in big metal bowl. Toss liberally with sauce and garnish with reserved scallions.