Szechuan Honey Sriracha Dry Rubbed Chicken Wings

This recipe(s) is an adaptation of a handful of different recipes I scrounged together online.

Dry rubbed, grilled (or baked) wings: (I usually double or triple this and save it for later)

• 4 pounds chicken wings, cut into drumettes and flats
  1 tablespoon baking powder
• 1 1/2 tablespoons kosher salt1 tablespoon whole cumin seed
• 1 teaspoon whole fennel seed
• 1 tablespoon dried red pepper flakes (preferably Thai)
• 3 tablespoons Sichuan peppercorns (red or green)
• 1 tablespoon brown sugar

Instructions for wings:

1. I put the wings in a large gallon zip lock bag, add the tablespoon of baking powder and salt. Close zip lock bag and shake wings until spread thoroughly.
2. Add cumin, fennel, dried red pepper flakes, & Szechuan peppercorns to a pan. Turn the burner on medium heat and toast spices until fragrant (usually ~3-4 min). Remove from heat and add to a mortar and pestle or a spice grinder and grind the spices into a fine powder.
3. Add the brown sugar to the powder mixture and combine. Pour the spice mixture into the ziplock bag with the wings, seal, and toss until coated. Put the wings in the fridge while you make the sauce.

Honey Sriracha Wing Sauce:

4 tablespoons hoisin sauce

2 Tablespoons maple syrup

4 Tablespoons Honey

3 Tablespoons Sriracha

3 garlic cloves (minced)

2/3 cup reduced sodium chicken broth

4 green onions (thinly sliced)

Directions:

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In a medium saucepan, combine everything (reserve ~half the green onions for garnish later) and put on medium heat. Stir continuously, continue heating until the sauce begins to reduce down to a consistency similar to a thin maple syrup (reduce it by about a third).

I typically make the sauce earlier in the day, then reheat after I’ve cooked the wings, but you can grill or bake your wings while making the sauce if you prefer. Once the wings are done, toss them in a large bowl with your wing sauce. I serve them on a large platter garnished with the remaining green onions.