Szechuan Peppercorn Chicken Wings with Cranberry Dipping Sauce

Crispy chicken wings seasoned with the unique tingling flavor of Szechuan peppercorns, perfectly balanced with a sweet and tart cranberry dipping sauce.

Prep Time

20 minutes

Total Time

60 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.06/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Ingredients

Servings

2lbsChicken Wings(Split at the joints, tips discarded)

£4.50

2tbspSzechuan Peppercorns(Toasted and ground)

£1.20

1tspSalt

£0.01

1tspGarlic Powder

£0.05

0.5tspGinger Powder

£0.03

0.3tspWhite Pepper

£0.02

2tbspCornstarch

£0.05

1tspBaking Powder(Aluminum-free)

£0.02

1cupCranberries (fresh or frozen)

£2.00

0.5cupGranulated Sugar(Adjust to taste)

£0.15

0.3cupOrange Juice(Freshly squeezed)

£0.10

1tbspRice Vinegar

£0.10

1tspSoy Sauce(Low sodium)

£0.03

Total Cost

£8.26

£2.06 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top.
2.
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.
3.
In a large bowl, combine the ground Szechuan peppercorns, salt, garlic powder, ginger powder, white pepper, cornstarch, and baking powder.
4.
Pat the chicken wings dry with paper towels. This is crucial for crispy skin.
5.
Add the wings to the bowl with the spice mixture and toss to coat evenly, ensuring each wing is well-coated.
6.
Arrange the wings in a single layer on the wire rack-lined baking sheet, making sure they aren't touching.
7.
Bake for 30-40 minutes, or until the wings are cooked through and the skin is crispy and golden brown, flipping halfway through.
8.
While the wings are baking, prepare the cranberry dipping sauce: In a saucepan, combine the cranberries, sugar, orange juice, rice vinegar, and soy sauce.
9.
Bring the mixture to a simmer over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens, about 10-15 minutes.
10.
Let the sauce cool slightly before serving.
11.
Serve the crispy Szechuan peppercorn chicken wings immediately with the cranberry dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (285g)

650 kcal / 2720 kJ

Carbs

35g

13% of RDA

Fat

40g

57% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

25 g

28% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For extra crispy skin, let the wings air dry in the refrigerator for at least 1 hour (or up to overnight) before coating and baking.

Adjust the amount of Szechuan peppercorns to your preference. Be cautious, as they can be quite potent.

The cranberry dipping sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

If you want spicier wings, add a pinch of cayenne pepper to the spice mixture.

Brushing the wings with melted butter during the last 10 minutes of baking can also enhance crispiness.

Cooking Equipment

Baking sheet

Wire rack

Saucepan

Large bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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