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Szechuan Pepper Wings with Thai Peanut Sauce

szechuan pepper recipe, thai peanut recipe

Citrus szechuan pepper paired with thai peanut sauce- a match made in Asian wing heaven!!

I’ve been intrigued by Szechuan Peppers as they’ve made a resurgence back in the states after a long absence. They are a staple of Chinese cooking, but were banned in the US from 1968 -2005 because they are in the citrus family and had the potential to

carry canker.

The Szechuan pepper is not actually a peppercorn at all like the black and white peppercorns we are familiar with, but is the dried berry husk found on the prickly ash tree. The taste is surprising and invigorating. Not hot in a typical sense, it has citrus undertones and causes a slight numbing sensation on the tongue. This is the basis for the wings, paired with a sweet and slightly spicy thai peanut sauce. This wing recipe is not spicy in the traditional sense, but has the pungent citrus/electric shock of the peppercorns paired with the sweetness of the thai peanut sauce.

I’ve found the absolute BEST thai peanut sauce recipe in the world on the She Simmers blog, a blog all about Thai cooking. This recipe is easy-peasy and needs no modification. I did, however, add the juice of one lime and lime zest to the peanut sauce because everything is better with a little citrus and it compliments the citrus undertones in the szechuan in this recipe.


  • 20 wings- about a pound and a half to 2 pounds, depending on how large they are
  • 2 tablespoons ground szechuan peppercorns (I used my coffee grinder)
  • 1/2 bottle ponzu sauce- 5 0z, a little over 1 cup (for marinating- Ponzu has citrus in it, the perfect complement here)
  • 1 batch of She Simmer’s Thai Peanut Sauce- you can use your own chosen Thai Peanut Sauce recipe but I find hers to be the best!

Directions: Marinate the wings in 1/2 bottle of ponzu sauce for at least 30 minutes. While marinating, make the Thai-peanut sauce. In the meantime, preheat a grill to medium high heat. Oil the grill grates so the wings will not stick. Remove the wings from the marinade and sprinkle with 3/4 of the szechuan pepper, coating all sides. The Thai Peanut sauce will make a large batch; pour approximatel 1.5 cups into a bowl to take to the grill for brushing on the wings while grilling. Grill the wings, brushing with generous amounts of sauce. Grill until the internal temp of the wings have reached 170 degrees. Tent the wings under foil for 10 minutes. Sprinkle the wings with the remaining szechuan pepper before serving. Serve with more thai peanut sauce for dipping. This recipe will make you want to slap your momma it’s so good! (** I would never of course slap my momma but the expression is fitting here because it is that good!)

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9 Responses to Szechuan Pepper Wings with Thai Peanut Sauce

  1. Dave June 19, 2012 at 10:33 am #

    I love anything even vaguely statay, so I’m betting these wings would rock. Will have to give them a try. Thanks for sharing!

  2. Lea Ann June 19, 2012 at 6:46 pm #

    I love the color of these wings and they visually look perfect next to that sauce. Great information about that pepper. Had no idea.

  3. Robyn June 19, 2012 at 8:41 pm #

    Thanks Lea Ann! If you try, let me know what you think!

  4. Robyn June 19, 2012 at 8:42 pm #


    I LOVE Satay too, you will dig these!

  5. Chris June 21, 2012 at 5:48 pm #

    I can drink peanut sauce, it even makes my fingers taste good! I’ll have to try She Simmers version.

    Hope you guys are having a great summer!

  6. Richard June 25, 2012 at 12:40 pm #

    Made these wings just as you described in the recipe but threaded them onto skewers and cooked them in a charcoal fired tandoor. Excellent results – this recipe is a keeper!

  7. Robyn June 25, 2012 at 1:22 pm #

    Hi Richard,

    I would love to try this recipe in a Tandoor Grill. Glad you liked it!

  8. Cornelius January 22, 2013 at 4:37 pm #

    This is indeed the best peanut sauce recipe ever. I made it last night, and really liked it. I find most peanut sauces overly sweet, like pouring a jar of runny Skippy over your food. This one gives good peanut flavor without the cloying sweetness.


  1. Easy Thai Peanut Sauce: How to Make My Mom's Thai Satay SauceSheSimmers - November 15, 2013

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