Food & Wine

What's This?
Serving size 8
Total Time


2 Tbsp all-purpose flour1 tsp salt1 tsp ground Sichuan peppercorn¼ tsp five-spice powder2 lb chicken wingettes and drumettes, see Note2 ½ Tbsp red hot sauce, preferably Frank's Red Hot2 Tbsp unsalted butter, melted½ Tbsp soy sauce2 Tbsp honey2 Tbsp minced fresh ginger2 Tbsp scallions, white and light green parts only, thinly sliced


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. 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.

Tags: Appetizer, Chicken, American, Entertaining, Super Bowl

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