Sichuan-Style Chicken Wings
Add more or less pepper flakes based on your personal tastes. This is an easy recipe to prepare ahead of time—finish on the stovetop just before serving.
Serves: 8Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy
- 1 small red chili pepper, sliced
- 1 Tbsp. orange zest
- ½ cup fresh-squeezed orange juice
- ½ Tbsp. minced fresh ginger
- 2 tsp. minced garlic
- 1 Tbsp. honey
- 3 Tbsp. sesame oil
- ¼ cup soy sauce
- ¼ cup chopped scallion
- ¼ tsp. garlic salt
- 2 lbs. chicken wings, tips clipped
- ¼ cup vegetable oil
- 2 tsp. cornstarch
- 1 Tbsp. water
- Combine the chili pepper, orange zest, juice, ginger, garlic, honey, sesame oil, soy sauce, scallions, and garlic salt in a medium bowl and mix to combine. Add the chicken wings and stir to coat.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Use a slotted spoon to transfer the wings from the marinade to the pan. Reserve the marinade.
- Cook the wings until browned on both sides, about 5 to 6 minutes per side.
- Mix the cornstarch with the water, stirring until smooth. Add the reserved marinade to the chicken wings and bring to a simmer over medium heat. Slowly stir in the cornstarch mixture and stir until blended. Simmer for 5 to 6 minutes until thick and bubbly. Taste and adjust seasoning as desired. Serve hot.