• 2servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, D
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 tablespoons all-purpose flour

  2. 1 teaspoon salt

  3. 1 teaspoon ground Sichuan peppercorns

  4. 1/4 teaspoon five-spice powder

  5. 2 pounds chicken wingettes and drumettes (see Note)

  6. 2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot

  7. 2 tablespoons unsalted butter, melted

  8. 1/2 tablespoon soy sauce

  9. 2 tablespoons honey

  10. 2 tablespoons minced fresh ginger

  11. 2 tablespoons scallions, white and light green parts only, thinly sliced

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt, Sichuan peppercorns and five-spice powder. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.

  2. In a bowl, whisk the hot sauce with the butter, soy sauce, honey and ginger until combined. Add the chicken wings to the sauce and toss. Sprinkle with the scallions and serve.


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