Total Time
6hrs 20mins
Prep 6 hrs
Cook 20 mins

These are amazing -- so easy and so good! Don't let the amount of pepper scare you these are not peppery just plain good! My dh and I polished off the 3 pounds of chicken wings between us - so unless you are serving these as appetizers the amount these serve may be off a bit. Recipe source: Bon Appetit (July 1984)

Ingredients Nutrition

  • 2 teaspoons szechwan pepper (I used the rainbow peppercorns that you put in a peppermill) or 2 teaspoons peppercorns (I used the rainbow peppercorns that you put in a peppermill)
  • 14 cup sesame oil
  • 14 cup peanut oil
  • 2 tablespoons soy sauce
  • 2 green onions, cut into 1-inch pieces and crushed
  • 1 12 tablespoons orange peel, minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons gingerroot, minced
  • 3 lbs chicken wings (16)


  1. Toast peppercorns in a small skillet over medium low heat, stirring frequently for 3 minutes.
  2. Grind peppercorns in a morar and then strain through a sieve. Measure 1/4 teaspoon and set aside.
  3. Combine the 1/4 teaspoon ground peppercorns with next 7 ingredients (sesame oil - ginger)in a bowl. Let stand for 30 minutes.
  4. Arrange chicken in a single layer in a baking dish or cookie sheet, pouring marinade over chicken, turn. Cover with plastic wrap.
  5. Refrigerate overnight (or at least 4 hours), turning once.
  6. Bring chicken to room temperature.
  7. Preheat broiler.
  8. Broil 3 minutes or until golden (5-10 minutes).
  9. Turn and continue broiling until done (5-10 minutes), basting with marinade.
Most Helpful

Very good recipe.I used 2 tsps. szechwan seasoning rather than the peppercorns as I didn't have any. I also baked for one hour at 350 instead of broiling. My husband and Granddaughter loved them. Will make again. Thanks Ellie for this very good recipe.

Beansy June 08, 2007

These were great, and I am not a big fan of wings. I ate more than my share! The only question I have is why use 2 teaspoons peppercorns, but only 1/4 teaspoon after ground? What do you do with the rest? I will add it all next time, because it wouldn't hurt it! Thanks for posting!

Outta Here January 13, 2007

I used szechuan peppercorns in this. I think I would have liked it more had I added some sriracha sauce as well, since the peppercorns are more of a mouth numbing thing rather than a spicy thing. But still good overall. Thanks for sharing-

Sue Lau February 11, 2013