Mi Zhi Ji Chi Chuan (Beijing Chicken Wings)

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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