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This recipe is from deep in the hutongs of Old Beijing, down an alley filled with smoky barbecue carts selling food in the night markets.
- 1⁄3 cup soy sauce, divided
- 1⁄4 cup peanut oil, divided
- 1⁄4 cup szechuan peppercorns, lightly crushed
- 2 teaspoons fresh ground black pepper, plus more to taste
- 2 teaspoons honey
- 2 teaspoons toasted sesame oil
- 8 garlic cloves, finely chopped
- 2 scallions, finely chopped
- 1 ginger, peeled finely chopped (2 inch)
- salt, to taste
- 2 lbs whole chicken wings, tips removed
- 6 (12 inch) bamboo skewers, soaked in water for 30 minutes
- 1⁄4 cup rice vinegar
- 2 tablespoons hot sesame chili oil
- Stir together 1/4 cup soy, 1 tbsp peanut oil, half the Sichuan peppercorns, black pepper, honey, toasted sesame oil, 2/3 of the minced garlic, scallions, ginger, and pinch of salt in a bowl.
- Add chicken wings and toss to coat. Cover and refrigerate at least 4 hours or up to overnight.
- Heat a charcoal grill or set a gas grill to high. When hot, bank coals or turn off burner on one side.
- While grill is heating up, remove chicken from marinade and working in batches, thread 2 wings lengthwise onto a skewer and set aside.
- Strain marinade into a 1 qt saucepan, discarding solids, Bring to a boil and remove from heat. Brush chicken with remaining peanut oil, and season with salt and pepper.
- Grill wings on hottest part of grill, brushing often with marinade and turning as needed, until charred in spots and cooked through (12-15 minutes). If outside starts to burn before wings are cooked, move to cooler section of grill until done.
- Whisk remaining soy, peppercorns, and garlic, plus vinegar and hot sesame chile oil in a bowl and drizzle over wings on serving platter.