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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Not really hot wings, but still tasty. From Food & Wine. Ingredients:
2 tablespoons all-purpose flour |
1 teaspoon salt |
1 teaspoon ground szechuan peppercorns |
1/4 teaspoon five-spice powder |
2 lbs chicken wings, and drumettes |
2 1/2 tablespoons red hot sauce, preferably frank's red hot |
2 tablespoons unsalted butter, melted |
1/2 tablespoon soy sauce |
2 tablespoons honey |
2 tablespoons minced fresh ginger |
2 tablespoons scallions, white and light green parts only, thinly sliced |
Directions:
1. Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt, Sichuan peppercorns and five-spice powder. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. In a bowl, whisk the hot sauce with the butter, soy sauce, honey and ginger until combined. Add the chicken wings to the sauce and toss. Sprinkle with the scallions and serve.
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