The taste of these Szechuan Pepper Wings with Thai Peanut Sauce is surprising and invigorating, with an electric shock of pungent peppercorn, and a sweet and slightly spicy Thai-style peanut sauce.
I’ve been intrigued by Szechuan peppers ever since they made a resurgence back in the United States after a long absence. The Szechuan pepper is a staple of Chinese cooking, but was banned in the US from 1968 to 2005 because it is in the citrus family and has the potential to carry the canker disease.
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.
Not hot in a typical sense, the pepper has citrus undertones and causes a slight numbing sensation on the tongue. This is the basis for these wings, which are paired with a sweet and spicy Thai peanut sauce.Print
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.
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!)
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 lime and it compliments the citrus undertones of the Szechuan in this recipe.
- 20 chicken wings (about 1.5 to 2 pounds, depending on how large the wings are)
- 2 tablespoons ground szechuan peppercorns (I used my coffee grinder)
- 1/2 bottle ponzu sauce (a little more than 1 cup)
- 1 batch of She Simmer’s Thai Peanut Sauce. You can use your own favorite Thai Peanut Sauce recipe, but I find hers to be the best!
- Marinate the chicken 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 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 170 degrees.
- Tent the wings under foil for 10 minutes.
- Cover the wings with the remaining Szechuan pepper before serving.
- Serve with extra peanut sauce for dipping!
- Method: Grilled
- Cuisine: Thai
Keywords: szechuan sauce, szechuan pepper, chicken wing recipe, peanut sauce,
Let me know how you like these wings in the comments or email me at firstname.lastname@example.org!
Try this other GrillGirl.com Chicken Wing Recipe!