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Szechuan Style Chicken Wings

Crispy oven baked chicken wings tossed with a spicy Szechuan (Sichuan) peppercorn sauce.
Szechuan Style Chicken Wings

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Servings: 4
Total Time: 2 hours
Recipe by: Frankie


4 pounds chicken wings, split into drumettes and wingettes
1/4 cup baking powder
1/2 tsp salt
1 TBSP Szechuan peppercorns
1 star anise
1 tsp freshly grated ginger
3 medium garlic cloves, minced
2 TBSP soy sauce
2 TBSP honey
1 tsp red pepper flakes
1 tsp sesame oil


1. Pat the wings dry with paper towels. Mix the baking powder and salt in a large bowl, add the wings to the bowl and toss with your hands to coat. Spread the wings out on wire baking racks above two foil lined baking sheets. Place in the refrigerator uncovered for 30 minutes.

2. Remove the wings from the fridge and preheat the oven to 250°F. Bake wings for 30 minutes in the preheated oven, rotating the baking sheets after 15 minutes.

3. Increase the heat to 425°F and bake 45 to 60 minutes or until cooked through, rotating the baking sheets once again halfway through. Remove the wings from the oven and set aside.

4. Heat a wok or dry nonstick skillet over medium heat. Add the peppercorns and star anise to the pan and toast while stirring constantly until fragrant, about 1 minute. Transfer the spices to a mortar and grind to a powder with a pestle, set aside.

5. Keep the pan over medium heat, Add the ginger and garlic and cook until fragrant, about 10 seconds. Stir in the soy sauce, honey, red pepper flakes, and sesame oil. Cook while stirring until thick and bubbly, about 1 minute. Take off the heat and stir in the ground spices. Toss the wings in the sauce to thoroughly coat.


It's important you use Szechuan peppercorns in this recipe. Szechuan peppercorns have a unique hint of citrus flavor and make your mouth tingle with spicy happiness.

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Szechuan Style Chicken Wings

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