Whitney Miller’s Szechuan Chicken Wings
People have been spicing up their foods for thousands of years, but today’s trend pushes the limits. The challenge has become, “How much hotter can you make it? How much heat can you take?”
My tantalizing Szechuan chicken wings are enveloped in Tabasco’s liquid fire and mouth numbing Szechuan peppercorns. This unique take on hot wings offers a global spin.
Add spice to your table as well as your menu. Let your décor take flight when serving guests this game day fare. My Asian twist on traditional chicken wings lends itself to a yin-yang style, with serene neutral bamboo contrasting with fiery red satin fabric.
Find this recipe and my other global takes on hot wings in the winter issue of Atlanta’s Flavors magazine.
Szechuan Chicken Wings with Cilantro Yogurt Dip
Yields: 6 servings
- 4 pounds (about 12) chicken wings
- ½ cup soy sauce
- ¼ cup molasses
- 2 tablespoons minced garlic
- 2 tablespoons grated fresh ginger
- 2 teaspoons Chinese five-spice powder
- 2 teaspoons crushed Szechwan peppercorns
- Szechuan Wing Sauce (recipe included)
- Cilantro Yogurt Dip (recipe included)
Trim tips of chicken wings and discard. Combine remaining ingredients through peppercorns in a small bowl. Rub marinade all over chicken wings. Place in a glass baking dish, cover, and marinate in refrigerator for 8 hours or overnight.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Place wings on baking sheet and bake for 30 minutes on the middle rack. Remove from oven and transfer to a wire baking rack set over a baking sheet. Bake for an additional 8 to 10 minutes. Lightly brush both sides of wings with Szechuan Wing Sauce. Allow to rest for a few minutes before serving with Cilantro Yogurt Sauce.
Szechuan Wing Sauce
- 2 tablespoons butter
- 4 tablespoons Tabasco Sauce
- 2 teaspoons soy sauce
- 1 clove garlic, minced
- ½ teaspoon grated fresh ginger
- Pinch fine sea salt
For the Szechuan Wing Sauce: Combine all ingredients in a microwave safe bowl and cook for 30 to 45 seconds or until butter has melted. Whisk to combine.
Cilantro Yogurt Dip
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 2 cloves garlic, chopped
- 2 tablespoons fresh cilantro leaves
- Pinch fine sea salt
For the Cilantro Yogurt Dip: Combine all of the ingredients in a food processor. Process for 1 minute. Refrigerate until ready to use.
When she was just 22, Whitney Miller won the first U.S. season of the Fox show MasterChef. She is the author of Modern Hospitality: Simple Recipes with Southern Charm. While working on her second cookbook, she frequently travels around the U.S. and as far away as China to conduct cooking demonstrations and culinary classes. For more, visit whitneymiller.net, connect with Whitney MillerH on Facebook and follow her on Twitter @whitneymillerH.