BEER BRAISED SZECHUAN CHICKEN WINGS
Provided by Food Network
Time 2h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large, heavy-bottomed pot or Dutch oven, combine the wings, soy sauce, sugar, garlic, ginger, five-spice, Szechuan peppercorns, dried chiles, scallion greens (reserve the sliced whites for garnish) and star anise. Mix all of the ingredients until well combined. You may marinate the wings overnight for a deeper flavor, if you wish.
- Add the rice vinegar and beer to the pot. Bring the pot up to a boil over high heat, and then lower the heat to a rolling simmer. Braise the wings, uncovered, until they are tender, about 1 hour. Remove the wings from the braise to a sheet tray and refrigerate until cold.
- Reduce the braise over medium heat until the consistency can thinly coat the back of a spoon. Strain the braising liquid through a fine mesh sieve, discarding the solids. Whisk in the butter to the glaze. Check for seasoning.
- Preheat the deep-frying oil in a large pot to 375 degrees F.
- Pat the chilled chicken wings dry, and then toss to coat in the cornstarch-flour mixture, shaking off any excess flour.
- Deep-fry the wings in small batches, being careful to not overcrowd the pot, until dark brown and crispy, about 3 minutes. Drain the wings from the oil into a large bowl, adding the spicy beer glaze and tossing until well coated. Serve the wings hot garnished with the sliced scallion whites.
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Hamid Fawzan
[email protected]I made these wings for a party and they were a huge hit! Everyone loved them. The sauce is especially good - it's sweet, spicy, and tangy all at the same time. I'll definitely be making these again.
Baha De prince
[email protected]These wings are so good! The beer braising makes them so tender and the Szechuan sauce is perfect. I love the combination of flavors. I'll definitely be making these again.
Ramiro AVILES
[email protected]I love this recipe! The wings are always crispy and juicy, and the sauce is delicious. I've made this recipe several times now and it's always a hit. I highly recommend it.
Somrat Vai
[email protected]These wings are amazing! I've tried many different chicken wing recipes, but this one is by far the best. The beer braising makes the wings so tender and juicy, and the Szechuan sauce is perfect. I highly recommend this recipe.
Lawrence Arabia
[email protected]I made these wings for game day and they were a huge success! Everyone loved them. The sauce is especially good - it's sweet, spicy, and tangy all at the same time. I'll definitely be making these again.
Navdeep Kumar
[email protected]This is my go-to recipe for chicken wings. They're so easy to make and they always turn out perfectly. I love the way the beer braising tenderizes the wings and the Szechuan sauce gives them a nice kick. I highly recommend this recipe.
Nirjana Parajuli
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The wings are always crispy on the outside and juicy on the inside. The sauce is also delicious and versatile - I've used it on chicken, pork, and even tofu.
Jazion Harling
[email protected]These wings are the perfect appetizer for any party or gathering. They're easy to make ahead of time and they always disappear quickly. I love the combination of flavors in the sauce and the wings are always cooked perfectly.
FF,SiFAT, GeMiG
[email protected]I'm not a huge fan of spicy food, but these wings were amazing! The beer braising mellowed out the heat of the Szechuan sauce, making them perfect for even the most spice-averse people. Plus, they're super easy to make.
Chuck Bingham
[email protected]Made this last weekend and it was a hit! The wings were fall-off-the-bone tender and the sauce was perfectly balanced between sweet, savory, and spicy. Will definitely be making this again.