Chicken wings are a super fun appetizer, and this recipe makes them even more exciting! These wings have a special, yummy spice that makes your mouth tingle a little.

They’re perfect for parties, watching games, or just a fun dinner at home.

These wings are different from the usual spicy or BBQ wings. Let’s get started!

Recipe Overview

This recipe for Szechuan Peppercorn Chicken Wings is all about big flavor! The secret is the Szechuan peppercorns. They make your mouth feel a little numb, which is a cool sensation called “ma la” in Chinese.

It’s not just spicy, it’s also a yummy, lemony tingle that you’ll love.

These wings are baked instead of fried, so they’re a bit healthier. After baking, we toss them in a simple, tasty sauce.

They’re great with crunchy sides like celery, carrots, and a creamy dip like ranch.

You can also serve them with a fresh cucumber salad or some rice to make it a full meal.

Ingredients for Szechuan Peppercorn Chicken Wings

Here’s what you need to get:

2 pounds of chicken wings (the flat parts and the drumsticks)
1 tablespoon of Szechuan peppercorns
1 teaspoon of ground cumin
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of salt
1/4 teaspoon of black pepper
2 tablespoons of soy sauce
1 tablespoon of honey
1 tablespoon of rice vinegar
1 teaspoon of sesame oil
1/2 teaspoon of chili flakes (if you want it a little spicier)
Green Onions for garnish(optional)

You can find Szechuan peppercorns at Asian grocery stores or online. If you can’t find them, you can use black peppercorns and coriander seeds, but it won’t have the same tingly feeling.

For the soy sauce, low-sodium is a good choice to keep it from being too salty. But regular soy sauce works too!

Step-by-Step Instructions

Let’s start cooking! Here’s how to make these yummy wings:

Preheat & Prep: Turn your oven on to 400°F (200°C). Put some parchment paper on a baking sheet. This helps the wings not stick and makes cleaning up easy.
Toast the Peppercorns: Put the Szechuan peppercorns in a pan on medium heat. Cook them for 2-3 minutes, shaking the pan sometimes, until they smell good. You’ll smell a lemony scent. Don’t burn them!
Grind the Peppercorns: Let the peppercorns cool down a bit. Then, grind them up using a spice grinder or a mortar and pestle.
Season the Wings: In a big bowl, mix the ground Szechuan peppercorns, cumin, garlic powder, onion powder, salt, and black pepper. Put the chicken wings in the bowl and mix them around until they’re all covered in the spices.
Bake the Wings: Put the wings on the baking sheet in a single layer. Bake them for 35-40 minutes. Flip them over halfway through. They’re done when they’re brown and the inside temperature is 165°F (74°C).
Make the Sauce: While the wings are baking, make the sauce. In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, and chili flakes (if you’re using them).
Toss & Serve: When the wings are done, take them out of the oven. Put them in a clean bowl and pour the sauce on top. Mix them up until they’re all covered in sauce.
Garnish and serve immediately. Add some chopped green onions on top.

Variations & Tips

Spice Level: If you don’t like it too spicy, don’t use the chili flakes.
Air Fryer Option: You can cook these wings in an air fryer too! Heat the air fryer to 400°F (200°C) and cook the wings for 20-25 minutes, flipping them halfway.
Make-Ahead: You can put the spices on the wings and keep them in the fridge for up to 24 hours before baking.
Storage: Leftover wings can be kept in a container in the fridge for up to 3 days.
Reheating: Heat the wings up in the oven at 350°F (175°C) for 10-15 minutes, or until they’re warm. You can also use the air fryer for a few minutes.
Serving suggestion. Serve with ranch or blue cheese dip.

Key Details for Szechuan Peppercorn Chicken Wings

Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 4-6 people
Equipment you’ll need: Baking sheet, parchment paper, spice grinder (or mortar and pestle), small pan, mixing bowls, whisk.

FAQ

Can I use Szechuan peppercorns that are already ground?

Freshly toasted and ground peppercorns taste the best, but you can use pre-ground if that’s all you have. The flavor might not be as strong.

Can I make the wings less tingly?

Yes, the tingly feeling comes from the Szechuan peppercorns. Use less of them, or use some regular black peppercorns instead, to make it less tingly.

What if I don’t have rice vinegar?

You can use white vinegar or apple cider vinegar, but rice vinegar tastes the most like the original recipe.

Can I cook these wings on the grill?

Yes! Heat your grill to medium-high and cook the wings, turning them sometimes, until they’re done (about 20-25 minutes).

My wings aren’t crunchy enough. What should I do?

Make sure you don’t put too many wings on the baking sheet. They need space so the hot air can make them crunchy. You can also turn the oven up a little bit for the last few minutes.

Is it okay if the chicken wings are touching on the baking sheet?

It’s better if the wings are in a single layer and not touching. This helps them cook evenly and get crunchier. If they’re too close, they might get soggy.

Szechuan Peppercorn Chicken Wings

Delicious baked chicken wings with a unique tingly flavor from Szechuan peppercorns, perfect as an appetizer or for game day.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course Appetizer

Cuisine Chinese

Servings 4 servings

Calories 350 kcal

Ingredients

2 pounds chicken wings the flat parts and the drumsticks
1 tablespoon of Szechuan peppercorns
1 teaspoon of ground cumin
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of salt
1/4 teaspoon of black pepper
2 tablespoons of soy sauce
1 tablespoon of honey
1 tablespoon of rice vinegar
1 teaspoon of sesame oil
1/2 teaspoon of chili flakes optional
Green Onions for garnish optional

Instructions

Preheat oven to 400°F (200°C). Put parchment paper on a baking sheet.
Put the Szechuan peppercorns in a pan on medium heat. Cook for 2-3 minutes, shaking the pan sometimes, until they smell good.
Let the peppercorns cool down a bit. Then, grind them up using a spice grinder or a mortar and pestle.
In a big bowl, mix the ground Szechuan peppercorns, cumin, garlic powder, onion powder, salt, and black pepper. Put the chicken wings in the bowl and mix them around until they're all covered in the spices.
Put the wings on the baking sheet in a single layer. Bake them for 35-40 minutes. Flip them over halfway through. They're done when they're brown and the inside temperature is 165°F (74°C).
While the wings are baking, make the sauce. In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, and chili flakes (if you're using them).
When the wings are done, take them out of the oven. Put them in a clean bowl and pour the sauce on top. Mix them up until they're all covered in sauce.
Garnish with chopped green onions on top and serve immediately.