Chinese Chicken Wings

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)

• Ready In: 6 hrs 20 mins
• Serves: 2-4

Ingredients

• 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)
• 1⁄4 cup  sesame oil
• 1⁄4 cup  peanut oil
• 2  tablespoons soy sauce
• 2  green onions, cut into 1-inch pieces and crushed
• 1 1⁄2 tablespoons  orange peel, minced
• 1  tablespoon garlic, minced
• 2  tablespoons gingerroot, minced
• 3  lbs chicken wings (16)

Directions

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.