Servings: 4 as a main dish
Szechuan peppercorns, available at most supermarkets, add an appealing aroma to the glaze for these zesty wings. They make a terrific sports or movie night dinner, paired with a large platter of vegetable crudités
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
These were excellent. They were not spicy but rather sweet. I was impressed with the wings. Although I didn't fancy the dip it should be noted I'm not much of a "dip" person anyways. They tasted just like they came from a restaurant! I'm impressed.
Note: I modified the recipe, as such my review may differ if/when I make it exactly as directed. In this case, I substituted the following two (2) ingredients for simply 1.5 tsp of ground black pepper:
- 1 tsp. whole black peppercorns, crushed
- 1 tsp. whole Szechuan peppercorns, crushed
These were easy and delicious. Mine looked nothing like the picture but tasted great. I will make these again.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?