These Smoky Szechuan Chicken Wings are seasoned with a flavorful rub, grilled to perfection, then coated in a rich, zesty Szechuan sauce. Enjoy the smoky and tangy flavors in every bite.

Quick tip: Cook these wings in a smoker for additional flavor. Keep in mind that low-temperature cooking may cause rubbery skin. To avoid this, you will need to broil them using your smoker, oven, or air-fryer.

Wood Suggestion: cherry, apple, alder, or peach.

Chicken Wing Prep

30-35 wings, both flats, and drumettes
Brine for Chicken Wings
Szechuan peppercorns, ground
1 tablespoon onion powder
2 teaspoons garlic powder
Garnish: green onions and toasted sesame seeds

Grilling the Wings

Brine the wings: combine the brine ingredients and submerge the chicken wings as instructed.
Prep and season: remove chicken wings from brine solutions and blot them dry with a paper towels. Combine ground Szechuan pepper with onion powder and garlic. Apply evenly to wings.
Cook the wings: Place wings in a 350-degree grill or smoker, close the lid, and cook the wings for 35-40 minutes, or until they reach an internal temperature reaches 165 degrees F. Turn wings halfway through cooking.

Making the Sauce

Chicken or vegetable broth
Soy sauce (substitute with Tamari for GF option)
Red wine vinegar
Brown sugar (dark brown sugar is ideal for this recipe)
Asian chili sauce (the spicy kind, not the sweet kind)
Balsamic vinegar
Cornstarch
Garlic powder
Ginger powder

Bring soy sauce, red wine vinegar, balsamic, brown sugar, garlic, and ginger to a simmer over medium heat for 1-2 minutes, stirring occasionally.
Combine the cornstarch with chicken broth, and add to the mixture.
Increase heat to medium-high and whisk together until it is good and thick.
Reduce heat to low, and let the sauce simmer for 1-2 minutes, stirring often. Remove pot from heat, cover, and keep warm.

Szechuan wings on cutting board with sauce-2

The Final Touches

Once the wings reach 165 degrees F, remove them from the grill and place them into a large clean disposable aluminum pan or large cast-iron skillet.
Pour 1 cup of warm Szechuan sauce over cooked wings. Toss to coat. Reserve the remaining sauce.
Increase the heat of your grill to 450 degrees, and place the pan with wings back on the grill. Close the lid and cook for 5-7 more minutes. Watch for burning.
Remove pan from grill. Serve your smoky Szechuan chicken wings with reserved sauce and chopped green onion.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.

More delicious wing recipes!

Smoky Szechuan Chicken Wings

These wings are seasoned with a flavorful rub, grilled to perfection, then coated in a rich, zesty Szechuan sauce.

5 from 1 vote

Print Rate

Course: Appetizer, Main Course

Cuisine: Chinese

Keyword: African spice rub, chicken wings, szechuan

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: servings

Calories: 723kcal

Author: Derrick Riches

Ingredients

3-3 1/2 pounds wings wingettes/flats and drumettes
Brine for Chicken Wings
2 tablespoons Szechuan peppercorns ground
1 tablespoon onion powder
2 teaspoons garlic powder
3 medium green onions chopped (garnish)
1 tablespoon toasted sesame seeds (garnish)

For sauce:

1 1/4 cups chicken or vegetable broth
1/4 cup soy sauce or tamari for GF option
1/4 cup red wine vinegar
1/4 cup brown sugar
2 tablespoons Asian chili sauce
2 tablespoons balsamic vinegar
2 tablespoons cornstarch
1 teaspoon garlic powder
1/4 teaspoon ginger powder

Instructions

Brine chicken as directed.
Remove chicken from brine solution and blot dry with a paper towels.
Combine ground Szechuan peppers with onion and garlic powders.. Apply seasoning evenly to wings.
Heat grill to 350 degrees F.
Place onto the grill and cook wings for 30-35 minutes, or until they reach an internal temperature reaches 165 degrees F.
To make sauce–bring soy sauce, red wine vinegar, balsamic, brown sugar, garlic, and ginger to a simmer over medium heat, for 1-2 minutes. Stir.
Combine cornstarch with chicken broth and add to mixture. Increase heat to medium-high and whisk together until thick.
Reduce heat to low, and let the sauce simmer for 1-2 minutes, stirring often. Remove pot from heat, cover and keep warm.
Remove wings from grill and place it into a disposable aluminum pan or grill safe pan.
Increase the heat of your grill to 450 degrees
Pour 1 cup of the Szechuan sauce over cooked wings. Reserve remaining sauce, and set aside.
Toss wings to coat. and place the pan on the grill, close the lid, and cook for 5-7 minutes. Watch for burning.
Once the wings have caramelized, remove pan from grill, garnish with chopped green onion and sesame seeds. Serve with reserved sauce and enjoy!