Grilled Szechuan Chicken Wings

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

Grilled Szechuan Chicken Wings

Derrick Riches
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Appetizer, Main Course
Cuisine Chinese
Servings 4 people

Ingredients
  

  • 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

For sauce:

  • 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

Instructions
 

  • 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.

Notes

Photo by: LAWJR from Pixabay
Keyword chicken wings

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