A little taste of Sichuan

Spicy Sichuan Chicken Wings

jiān chuānwèi là jīchì

18 chicken wings
2-4 tbsp. Sichuan pepper paste
2 tbsp. soy sauce
1 tbsp. crushed garlic
1 tbsp. crushed ginger
1 tbsp. peanut oil
1 tsp. soy vinegar
1 tsp. sugar
1/2 tsp. sesame seed oil
6 dried red (hot) peppers

Note: the dried red peppers (optional) are for extra fire; most Sichuan pepper paste isn’t all that hot…use less of the paste for a lighter flavor.

Wash and dry chicken wings; set aside. In large bowl, combine all ingredients; plop in the chicken wings and fold the sauce over them. Let it all marinade for 2-4 hours, periodically stir everything to spread the love; the longer the better, but 30 minutes will do if pressed for time. Heat large frying pan over medium heat, add enough peanut oil to lightly cover bottom of pan. When oil is hot, place chicken wings in pan skin-side down. Cook until golden brown, about 4-5 minutes and then turn and brown the other side. Serve immediately, though they’re darn tasty anytime. Garnish with green onion for a splash of color.

Jenny shi Sichuanren, so this is an authentic Sichuan cai (dish), although I dabbled with it a bit.