Servings:
2 to 4
Prep Time:
45 mins
Total Time:
1 hr
Ingredients
-
2 tablespoonsall-purpose floursee savings
-
1 teaspoonsaltsee savings
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1 teaspoonground Sichuan peppercornssee savings
-
1/4 teaspoonfive-spice powdersee savings
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2 poundschicken wingettes and drumettessee savings
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2 1/2 tablespoonsred hot sauce, preferably Frank's Red Hotsee savings
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2 tablespoonsunsalted butter, meltedsee savings
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1/2 tablespoonsoy saucesee savings
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2 tablespoonshoneysee savings
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2 tablespoonsminced fresh gingersee savings
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2 tablespoonsscallions, white and light green parts only, thinly slicedsee savings
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Directions
1.
Preheat the oven to 500 degrees. 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.
Note
Wingettes and drumettes are often sold separately.
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