Smoky Szechuan Chicken Wings

These perfect Smoky Szechuan Chicken Wings start with a flavorful rub and are doused in a rich, slightly spicy Szechuan sauce. 

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:

• 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:

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 325-degree grill, and cook the wings for 30-35 minutes, or until they reach an internal temperature reaches 175 degrees F. They should be nice and crunchy. Turn wings after the first 10 minutes.

Making Smoky Szechuan Chicken Wing Sauce:

• Chicken or vegetable broth
• Soy sauce
• Red wine vinegar
• Brown sugar
• Asian chili sauce
• 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.

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 warm Szechuan sauce over cooked wings. Toss to coat.
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 garnish, and serve these delicious smoky Szechuan chicken wings!

Smoky Szechuan Chicken Wings

We take the classic Szechuan Chicken Wings to the grill for some added smoke flavor. Of course, you can cook these wings in the oven if you choose, but that smokiness just makes these chicken wings irrisistable. As an appetizer, game day treat, or a meal all by themselves, you will love our smoky Szechuan Chicken Wings.

5 from 1 vote

Print Pin Rate

Course: Appetizer, Main Course

Cuisine: Chinese

Keyword: African spice rub, chicken wings, szechuan

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 5 servings

Calories: 723kcal

Author: Derrick Riches

Ingredients

• 30-35 wings both 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 around 325 degrees F.
• Place onto the grill and cook wings for 30-35 minutes, or until they reach an internal temperature reaches 170-175 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 Szechuan sauce over cooked wings. Toss to coat. and place the pan with wings back onto the grill. Cook for 5-7 more minutes. Watch for burning.

  Remove pan from grill, top with garnish, and serve these delicious smoky Szechuan chicken wings!

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