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Smoky Szechuan Chicken Wings

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Indulge in these delightful Smoky Szechuan Chicken Wings. These 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.

Szechuan wings on cutting board with sauce

Quick tip: I recommend smoking these wings for additional flavor. Keep in mind that low-temperature cooking can cause rubbery wing skins, so you will need to broil these toward the end of cooking time. 

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

Chicken Wing Prep:

Grilling the Wings:

  1. Combine brine ingredients and brine the chicken wings as instructed.
  2. Remove chicken wings from brine solutions and blot them dry with a paper towels.
  3. Combine ground Szechuan pepper with onion powder and garlic. Apply evenly to wings.
  4. Place onto a 350-degree grill, and cook the wings for 30-35 minutes, or until they reach an internal temperature reaches 165 degrees F. They should be nice and crunchy. Turn wings after the first 10 minutes.
Smoky Szechuan Chicken Wings

Making Smoky Szechuan Chicken Wing 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
  1. Bring soy sauce, red wine vinegar, balsamic, brown sugar, garlic, and ginger to a simmer over medium heat for 1-2 minutes, stirring occasionally.
  2. Combine the cornstarch with chicken broth, and add to the mixture. 
  3. Increase heat to medium-high and whisk together until it is good and thick.
  4. 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:

  1. Once wings are done: remove them from the grill and place them into a large clean disposable aluminum pan or large cast-iron pan.  
  2. Pour 1 cup of warm Szechuan sauce over cooked wings. Toss to coat. Reserve the remaining sauce.
  3. Increase the heat of your grill to 450 degrees, and place the pan with wings back onto the grill. Cook for 5-7 more minutes. Watch for burning.
  4. Remove pan from grill, top with sesame seeds and sliced green onion. Serve your smoky Szechuan chicken wings with reserved sauce, and enjoy!

More delicious wing recipes!

Smoky Szechuan Chicken Wings

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 Pin Rate
Course: Appetizer, Main Course
Cuisine: Chinese
Keyword: African spice rub, chicken wings, szechuan
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 5 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!

Nutrition

Calories: 723kcal | Carbohydrates: 19g | Protein: 55g | Fat: 46g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 868mg | Potassium: 562mg | Fiber: 1g | Sugar: 12g | Vitamin A: 514IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 4mg

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