Glazed Sichuan Chicken Wings Recipe

Glazed Sichuan Chicken Wings
submitted by bahuja2001 at


MethodMain Ingredient


 Whole chicken wings12
For marinade
 Soy sauce1 Tablespoon
 Dry sherry/Chinese rice wine1 Tablespoon
 White pepper1 Pinch
 Seasoning mixture To Taste
 Thin ginger slices4 , crushed
 Green onion with tops1 , halved
 Toasted sichuan peppercorns1⁄2 Teaspoon
 Crushed red pepper1⁄2 Teaspoon
 Vegetable oil2 Tablespoon
 Whole dried chili peppers2
 Chicken broth1⁄4 Cup (4 tbs)
 Dark soy sauce2 Tablespoon
 Dry sherry/Chinese rice wine2 Tablespoon
 Packed dark brown sugar4 Teaspoon
 Cornstarch1 1⁄2 Teaspoon, dissolved in 1 tablespoon water
 Water1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1075 Calories from Fat 422

% Daily Value*

Total Fat 47 g72.9%

Saturated Fat 8.4 g42%

Trans Fat 0.3 g

Cholesterol 266.8 mg

Sodium 3207.9 mg133.7%

Total Carbohydrates 49 g16.2%

Dietary Fiber 3.8 g15.3%

Sugars 27.2 g

Protein 106 g211.6%

Vitamin A 68.4% Vitamin C 24.8%

Calcium 7.9% Iron 30.1%

*Based on a 2000 Calorie diet


1. Separate the chicken wings into sections; discard the bony tips. Combine the marinade ingredients in a medium bowl. Add the chicken wings. Stir to coat and set aside for 30 minutes. Combine the seasoning mixture ingredients in a small bowl; set aside.
2. Place a wok or wide frying pan over high heat until hot. Add the oil and whole chiles, swirling to coat the sides of the pan. Add the chicken wings; cook, stirring, until golden brown, about 3 minutes. Add the seasoning mixture; stir for 15 seconds. Stir in the broth, dark soy sauce, sherry, and sugar. Bring to a boil; reduce the heat, cover, and simmer until the chicken wings are tender when pierced, about 12 minutes.
3. Remove and discard the chiles, ginger, and green onion. Increase the heat to high. Add the cornstarch solution; cook, stirring, until the sauce boils and thickens and the wings are glazed, about 2 minutes.