There are so many great ways to prepare chicken wings. These Szechuan Chicken Wings are grilled, of course. They start with a flavorful rub and then get doused in a rich and slightly spicy sauce. What you get is a fantastic flavor that makes these wings stand out above all others. Try smoking these wings for even more flavor.
Grilled Szechuan Chicken Wings
- 25 wings both flats and drumettes
- 2 teaspoons salt (omit if you've brined the wings beforehand)
- 2 teaspoons onion powder
- 1 1/2 teaspoons Chinese five spice powder
- 1/2 teaspoon white pepper
- Chopped green onion or toasted sesame seeds garnish, optional
- 1 1/4 cups chicken broth
- 1/4 cup low sodium soy sauce or tamari
- 1/4 cup red wine vinegar
- 3 tablespoons brown sugar
- 2 tablespoons Asian chili sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons cornstarch
- 4 cloves garlic minced
- 1 teaspoon grated ginger
- To make sauce--bring soy sauce, red wine vinegar, balsamic, brown sugar, garlic, and ginger to a simmer over medium heat, for a minute or two. Stir.
- Combine cornstarch with chicken broth and add to mixture. Increase heat to medium-high and whisk together until nice and thick. Reduce heat to low, and let the sauce simmer for -2 minutes, stirring often. Remove pot from heat, cover and keep warm.
- Heat grill to around 375 degrees F.
- Blot chicken wings dry with a paper towel. Combine rub ingredients. Omit salt from the rub if you've brined the wings. Coat wings liberally in seasoning.
- Place onto the grill and cook wings for 30-35 minutes, or until they reach an internal temperature reaches 180 degrees F. They should be nice and crunchy.
- Remove wings from grill and place it into a large clean bowl. Reheat Szechuan sauce if it has cooled. Add a tablespoon or two of water to thin it out if it is too thick. Pour warm sauce over cooked wings. Toss to coat and transfer to a serving platter. Top with garnish and serve.