Chinese · Dinner
Grilled Chicken Wings with Spicy Salt
Bone-in chicken wings grilled over direct heat until the skin blisters and chars, then tossed with a five-spice salt-and-pepper blend built from toasted Sichuan peppercorn, white pepper and chili. Finished with scallion and lime, the wings are dry, smoky and sharply seasoned rather than sauced.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
549Calories
46.2gProtein
39.4gFat
4.4gCarbs
0.8gSugar
1.4gFiber
2168mgSodium
231mgChol
11.1gSat Fat
468mgPotassium
59mgCalcium
2.5mgIron
0.8mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
low-carb
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Pat chicken wings dry and toss in a bowl with minced garlic, Shaoxing wine and sesame oil until evenly coated.
2
Marinate
Cover and refrigerate for 15 minutes.
3
Toast
Heat a dry skillet over medium heat; toast Sichuan peppercorn and white pepper 1 minute until fragrant, then grind coarsely with chili powder and salt.
4
Grill
Preheat grill to medium-high heat; cook wings 8 to 10 minutes per side until skin is deeply charred and juices run clear.
5
Toss
Transfer hot wings to a bowl, sprinkle with toasted spice-salt blend and toss until seasoning clings to skin.
6
Plate
Pile wings on a plate, scatter thinly sliced scallion over top and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, about 5 wings chicken wings
- 2 tsp2 tsp Sichuan peppercorn
- 2 tsp2 tsp white pepper
- 1 tsp1 tsp chili powder
- 2 tsp2 tsp salt
- 4 cloves4 cloves garlic
- 2 tsp2 tsp Shaoxing wine
- 1 tsp1 tsp sesame oil
- 22 scallion
- 22 lime wedge
