I'm kind of obsessed with these chicken wings. This recipe takes my favorite flavors from the Salt & Sichuan Peppercorn Wings that we did at the restaurant, but makes it easy to do at home...cause I don't have a restaurant-level deep fryer at home. Do you? (Please tell me if you do so I can come over and eat all the time, thanks). Instead, you can do a simple and healthier baked version using a wire rack and a sheet pan in the oven. Then you'll just toss away in our Cranberry Sweet & Sour Sauce and chow down. Easy peasy. We use black peppercorns, Sichuan peppercorns and white pepper here, but you can always substitute additional black pepper here if you don't have one of the other kinds. Try it out and let us know what you think!
Serves 3-4 people, with side dishes.
2 lbs chicken wings
1 teaspoon salt
1/2 teaspoon Sichuan peppercorns
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/3 cup Mei Mei Cranberry Sweet & Sour Sauce
Scallions for garnish (optional)
Preheat oven to 400 degrees.
Mix the salt and pepper, using a spice grinder where necessary.
Toss the chicken wings in about 3/4 of the salt & pepper mixture, then lay out on a wire rack on a foil-wrapped sheet pan. Set aside the remainder of the spice mix for additional seasoning later.
Bake the wings for 40-50 minutes or until fully cooked and crispy. Try a chicken wing to see if it needs more salt & pepper.
Once slightly cooled, place in a large bowl and add the Cranberry Sweet & Sour. Mix thoroughly so every wing is coated in the sauce and enjoy immediately!