Sichuan-Style Chicken Wings

Sichuan pepper is not really a pepper. It comes from the prickly ash berries to be found in the Sichuan province of China. It has an astringent taste that is typical of food in that area and was often used to numb the teeth before dental surgery back in the day. I love that taste and thought that I would try them on chicken wings. I mixed these peppers with a little star anise, a large amount of garlic, some brown sugar and other ingredients to get what I thought was one of the best chicken wing recipes I have yet done. I thought I would share it with you.

Sichuan-Style Chicken Wings Recipe

(Serves About 4)

Ingredients

20 Chicken Wings (Split up to Wings and Drumettes)
10 Sichuan Peppercorns (You can add more or less but I found 10 was enough for me)
4 Cloves Garlic
1 Inch Fresh Ginger
2 Star Anise
1 Teaspoon White Pepper Seeds
1 Teaspoon Ground Black Pepper
1 Teaspoon Kosher Salt
1 Teaspoon Ground Cayenne Powder
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
2 Teaspoon Brown Sugar
2 Teaspoon Vegetable Oil

Instructions

Blend together the Sichuan peppercorns, garlic cloves, fresh ginger, star anise and white peppercorns to a fine powder. I like to use a mortar and pestle for this. But you can use a small blender.
Then, add the ground black pepper, Kosher salt, cayenne powder, garlic powder, onion powder and brown sugar.
Add the oil and mix until it is all combined.
Take the chicken wings and place in a bowl. Mix the wings in the spice blend until well coated. Cover.
Place in the refrigerator for 30 minutes to 1 hour.
Remove from the refrigerator and let come to room temp.
Place into an air fryer and cook for 12 ½ minutes at 375°F skin side down. Your air fryer may have different recommendations, so please check.
After 12 ½ minutes, turn the wings over until they are all skin side up. Then, cook for another 12 ½ minutes, for a total cooking time of 25 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove from the air fryer.
Serve.

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