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Prep Time: 360 Minutes Cook Time: 20 Minutes |
Ready In: 380 Minutes Servings: 4 |
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These are amazing - so easy and so good! Don't let the amount of pepper scare you these are not peppery just plain good! My dh and I polished off the 3 pounds of chicken wings between us - so unless you are serving these as appetizers the amount these serve may be off a bit. Recipe source: Bon Appetit (July 1984) Ingredients:
2 teaspoons szechwan pepper (i used the rainbow peppercorns that you put in a peppermill) or 2 teaspoons peppercorns (i used the rainbow peppercorns that you put in a peppermill) |
1/4 cup sesame oil |
1/4 cup peanut oil |
2 tablespoons soy sauce |
2 green onions, cut into 1-inch pieces and crushed |
1 1/2 tablespoons orange peel, minced |
1 tablespoon garlic, minced |
2 tablespoons gingerroot, minced |
3 lbs chicken wings |
Directions:
1. Toast peppercorns in a small skillet over medium low heat, stirring frequently for 3 minutes.
2. Grind peppercorns in a morar and then strain through a sieve. Measure 1/4 teaspoon and set aside.
3. Combine the 1/4 teaspoon ground peppercorns with next 7 ingredients (sesame oil - ginger)in a bowl. Let stand for 30 minutes.
4. Arrange chicken in a single layer in a baking dish or cookie sheet, pouring marinade over chicken, turn. Cover with plastic wrap.
5. Refrigerate overnight (or at least 4 hours), turning once.
6. Bring chicken to room temperature.
7. Preheat broiler.
8. Broil 3 minutes or until golden (5-10 minutes).
9. Turn and continue broiling until done (5-10 minutes), basting with marinade.
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