Szechuan Chicken Wings
| Serves | 12 |
|---|---|
| Ingredients | Poultry |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | American |
Source: Microsoft
Microsoft Dining
Redmond, Wash.
The Szechuan cuisine of China is impacting mainstream menus. These chicken wings are filled with the characteristic spicy flavors and textural crunch of the region with their mix of peppercorns, sesame seeds, sambal, garlic, ginger and five-spice powder.
Ingredients
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. Szechwan peppercorn, toasted and ground
1 oz. Shaoxing wine
8 oz. brown sugar
2 oz. sesame oil
1 1/2 oz. soy sauce
1 tsp. Chinese five-spice, toasted
3 tbsp. sambal oelek
1/2 cup water
4 tbsp. corn starch
Steps
- Marinate chicken wings in Shaoxing wine, salt and pepper for 2 to 4 hours prior to cooking. Keep in refrigerator below 40 F.
- In saute pan, heat canola oil close to smoke point. Saute garlic, ginger, scallions and chilies, until softened, about 3 to 4 minutes. Add both types of sesame seeds along with Szechwan 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.