Szechuan Peppercorn Chicken Wings with Cranberry Dipping Sauce

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top.

Toast the Szechuan peppercorns in a dry skillet over medium heat for 2-3 minutes, or until fragrant. Let cool slightly, then grind using a spice grinder or mortar and pestle.

In a large bowl, combine the ground Szechuan peppercorns, salt, garlic powder, ginger powder, white pepper, cornstarch, and baking powder.

Pat the chicken wings dry with paper towels. This is crucial for crispy skin.

Add the wings to the bowl with the spice mixture and toss to coat evenly, ensuring each wing is well-coated.

Arrange the wings in a single layer on the wire rack-lined baking sheet, making sure they aren't touching.

Bake for 30-40 minutes, or until the wings are cooked through and the skin is crispy and golden brown, flipping halfway through.

While the wings are baking, prepare the cranberry dipping sauce: In a saucepan, combine the cranberries, sugar, orange juice, rice vinegar, and soy sauce.

Bring the mixture to a simmer over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens, about 10-15 minutes.

Let the sauce cool slightly before serving.

Serve the crispy Szechuan peppercorn chicken wings immediately with the cranberry dipping sauce.