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    You are in: Home / Chinese / Chinese Chicken Wings Recipe
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    Chinese Chicken Wings

    Chinese Chicken Wings. Photo by Sue Lau

    1/2 Photos of Chinese Chicken Wings

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    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 20 mins

    6 hrs

    20 mins

    ellie_'s Note:

    These are amazing -- so easy and so good! Don't let the amount of pepper scare you these are not peppery just plain good! My dh and I polished off the 3 pounds of chicken wings between us - so unless you are serving these as appetizers the amount these serve may be off a bit. Recipe source: Bon Appetit (July 1984)

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    Units: US | Metric

    • 2 teaspoons szechwan pepper (I used the rainbow peppercorns that you put in a peppermill) or 2 teaspoons peppercorns (I used the rainbow peppercorns that you put in a peppermill)
    • 1/4 cup sesame oil
    • 1/4 cup peanut oil
    • 2 tablespoons soy sauce
    • 2 green onions, cut into 1-inch pieces and crushed
    • 1 1/2 tablespoons orange peel, minced
    • 1 tablespoon garlic, minced
    • 2 tablespoons gingerroot, minced
    • 3 lbs chicken wings (16)


    1. 1
      Toast peppercorns in a small skillet over medium low heat, stirring frequently for 3 minutes.
    2. 2
      Grind peppercorns in a morar and then strain through a sieve. Measure 1/4 teaspoon and set aside.
    3. 3
      Combine the 1/4 teaspoon ground peppercorns with next 7 ingredients (sesame oil - ginger)in a bowl. Let stand for 30 minutes.
    4. 4
      Arrange chicken in a single layer in a baking dish or cookie sheet, pouring marinade over chicken, turn. Cover with plastic wrap.
    5. 5
      Refrigerate overnight (or at least 4 hours), turning once.
    6. 6
      Bring chicken to room temperature.
    7. 7
      Preheat broiler.
    8. 8
      Broil 3 minutes or until golden (5-10 minutes).
    9. 9
      Turn and continue broiling until done (5-10 minutes), basting with marinade.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on June 08, 2007


      Very good recipe.I used 2 tsps. szechwan seasoning rather than the peppercorns as I didn't have any. I also baked for one hour at 350 instead of broiling. My husband and Granddaughter loved them. Will make again. Thanks Ellie for this very good recipe.

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    • on January 13, 2007


      These were great, and I am not a big fan of wings. I ate more than my share! The only question I have is why use 2 teaspoons peppercorns, but only 1/4 teaspoon after ground? What do you do with the rest? I will add it all next time, because it wouldn't hurt it! Thanks for posting!

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    • on February 11, 2013


      I used szechuan peppercorns in this. I think I would have liked it more had I added some sriracha sauce as well, since the peppercorns are more of a mouth numbing thing rather than a spicy thing. But still good overall. Thanks for sharing-

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    Nutritional Facts for Chinese Chicken Wings

    Serving Size: 1 (392 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 2028.1
    Calories from Fat 1470
    Total Fat 163.4 g
    Saturated Fat 39.0 g
    Cholesterol 524.3 mg
    Sodium 1507.1 mg
    Total Carbohydrate 6.7 g
    Dietary Fiber 1.7 g
    Sugars 0.9 g
    Protein 127.6 g

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