Best 2 Szechuan Chicken Wings Recipes

Indulge in the tantalizing flavors of Sichuan cuisine with our curated collection of Szechuan chicken wings recipes. Get ready to embark on a culinary journey that will leave your taste buds craving for more. Our recipes offer a range of options to suit every palate, from the mildly spicy to the incredibly fiery. Say goodbye to bland chicken wings and hello to an explosion of flavors that will make your taste buds dance with delight. Prepare to impress your friends and family with these delectable chicken wings, perfect for any occasion. Get ready to tantalize your taste buds and embark on a culinary adventure like no other.

Check out the recipes below so you can choose the best recipe for yourself!

BEER BRAISED SZECHUAN CHICKEN WINGS

Beer Braised Szechuan Chicken Wings image

Provided by Food Network

Time 2h45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 pounds chicken wings
1/2 cup low-sodium soy sauce
1/4 cup dark brown sugar
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 teaspoon Chinese five-spice powder
1 teaspoon Szechuan peppercorns, dry toasted until fragrant
5 dried red chiles, crushed
1 bunch scallions, whites sliced thinly across, greens in 2-inch pieces
1 star anise
1/4 cup rice vinegar
2 bottles ale beer, such as Bass or Sam Adams Summer Ale
4 tablespoons butter
50/50 cornstarch-all-purpose flour mixture, for dusting
Vegetable oil, for frying

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.

SZECHUAN CHICKEN WINGS

Szechuan Chicken Wings image

"After tasting this easy chicken dish, my friend begged for the recipe. It's so addicting!" This one's great for parties or served with rice for dinner. Senon Ray Posadas - Chicago, Illinois

Provided by Taste of Home

Categories Appetizers Dinner

Time 20m

Yield 7 servings.

Number Of Ingredients 9

Ingredients

1 cup soy sauce
1/3 cup sugar
1/3 cup water
3 tablespoons minced garlic
3 tablespoons lemon juice
2 teaspoons Szechuan chili sauce
2-1/2 pounds whole chicken wings
1 cup self-rising flour
Oil for deep-fat frying

Steps:

In a large resealable plastic bag, combine the soy sauce, sugar, water, garlic, lemon juice and chili sauce; set aside. , Cut chicken wings into three sections; discard wing tip sections. Place flour in another large resealable plastic bag; add chicken wings, a few at a time, and shake to coat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few pieces at a time, for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels. Add chicken to soy sauce mixture, a few pieces at a time, and shake to coat.,

Nutrition Facts : Calories 425 calories, Fat 28g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 1673mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 0 fiber), Protein 22g protein.

Tips:

Use a good quality Sichuan peppercorn. The peppercorns are what give this dish its characteristic flavor, so it's important to use a good quality brand. Look for peppercorns that are plump and have a deep red color.
Toast the Sichuan peppercorns before using. Toasting the peppercorns will help to release their flavor and aroma. Heat a dry skillet over medium heat and add the peppercorns. Toast for 2-3 minutes, stirring constantly, until the peppercorns are fragrant and slightly browned.
Use a variety of chili peppers. This dish uses a combination of dried chili peppers and fresh chili peppers. The dried chili peppers provide a smoky flavor, while the fresh chili peppers add a bright, sharp flavor. You can adjust the amount of chili peppers to taste.
Marinate the chicken wings for at least 30 minutes. Marinating the chicken wings will help to tenderize them and infuse them with flavor. You can marinate the chicken wings for up to 24 hours for even more flavor.
Cook the chicken wings until they are crispy. The chicken wings should be cooked until they are crispy on the outside and cooked through on the inside. This will take about 10-12 minutes per side.
Serve the chicken wings immediately. Sichuan chicken wings are best served hot and fresh. Serve them with your favorite dipping sauce.

Conclusion:

Sichuan chicken wings are a delicious and easy-to-make dish that is perfect for any occasion. The combination of Sichuan peppercorns, chili peppers, and garlic gives this dish a unique flavor that is sure to please everyone. So next time you're looking for a new appetizer or main course, give Sichuan chicken wings a try.