Ingredients
-
2
-
1/4
-
1/4
-
2
-
2
-
1 1/2
-
1
-
2
-
3
-
-
-
-
-
-
Directions
Chinese Chicken Wings, 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), used szechuan peppercorns in this. I think I would have liked it more had I added some sriracha sauce as well, since the peppercorns are more of a mouth numbing thing rather than a spicy thing. But still good overall. Thanks for sharing-
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Steps
|
1
Done
|
Toast Peppercorns in a Small Skillet Over Medium Low Heat, Stirring Frequently For 3 Minutes. |
|
2
Done
|
Grind Peppercorns in a Morar and Then Strain Through a Sieve. Measure 1/4 Teaspoon and Set Aside. |
|
3
Done
|
Combine the 1/4 Teaspoon Ground Peppercorns With Next 7 Ingredients (sesame Oil - Ginger)in a Bowl. Let Stand For 30 Minutes. |
|
4
Done
|
Arrange Chicken in a Single Layer in a Baking Dish or Cookie Sheet, Pouring Marinade Over Chicken, Turn. Cover With Plastic Wrap. |
|
5
Done
|
Refrigerate Overnight (or at Least 4 Hours), Turning Once. |
|
6
Done
|
Bring Chicken to Room Temperature. |
|
7
Done
|
Preheat Broiler. |
|
8
Done
|
Broil 3 Minutes or Until Golden (5-10 Minutes). |
|
9
Done
|
Turn and Continue Broiling Until Done (5-10 Minutes), Basting With Marinade. |
