Szechuan Pepper Wings with Thai Peanut Sauce
These chicken wings incorporate the citrus zing of Szechuan peppercorns and a ponzu sauce marinade. The wings are grilled and then slathered in a sweet and spicy Thai peanut sauce for multi-dimensional flavor. If you are short on time you can buy both the Ponzu sauce and the Thai Peanut sauce but making from scratch is totally worth it!
This recipe is so good it will make you want to slap your momma! (*I would never of course "slap my momma" but the expression is fitting here because it is that good!)
Servings: 4
Ingredients
- 1 lb chicken wings
- 1 cup Ponzu sauce
- 2 tbsp Szechuan Peppercorns ground
- flake sea salt used at the end
Most Ponzu Sauces have preservatives, so if you want to make your own, here is the recipe adapted with ingredients you can find in the average store since Yuzu can be hard to find:
Homemade Ponzu Sauce Recipe:
- 3 tbsp mirin sweet rice wine
- 2 tbsp rice vinegar
- ¼ cup orange juice
- 1 tbsp lemon juice
- 1 tbsp brown sugar
Thai Peanut Sauce:
- 1.5 cups coconut milk
- 1 cup peanut butter
- 2 tablespoons Thai fish sauce
- 3 cloves garlic minced
- 2 tablespoons Sriracha hot sauce
- 4 tablespoons fresh mint leaves
- 4 tablespoons fresh lime juice or the juice of 5 limes
- Zest of 2 limes
- 4 tablespoons rice vinegar
Instructions
- If you choose to make your own Ponzu sauce, combine all the ponzu sauce ingredients on the stovetop and heat just until all ingredients are combined. Let the sauce cool before using as a marinade.
- Next, marinate the wings in the Ponzu sauce for up to an hour. While the wings are marinating, make your Thai Peanut Wings.
- 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 approximately 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 165 degrees.
- Tent the wings under foil for 10 minutes.
- Cover the wings with the remaining Szechuan pepper and sprinkle with flake sea salt before serving.
Notes
- Serve with extra peanut sauce for dipping!
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