Smoky Szechuan Chicken Wings

🧂 Ingredients

• 3-3 1/2 pounds wings

  wingettes/flats and drumettes
• Brine for Chicken Wings
• 2 tablespoons Szechuan peppercorns

  ground
• 1 tablespoon onion powder
• 2 teaspoons garlic powder
• 3 medium green onions

  chopped (garnish)
• 1 tablespoon toasted sesame seeds

  (garnish)
• 1 1/4 cups chicken or vegetable broth
• 1/4 cup soy sauce

  or tamari for GF option
• 1/4 cup red wine vinegar
• 1/4 cup brown sugar
• 2 tablespoons Asian chili sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons cornstarch
• 1 teaspoon garlic powder
• 1/4 teaspoon ginger powder

Instructions

• 1 Brine chicken as directed.
  
  Remove chicken from brine solution and blot dry with a paper towels.
  
  Combine ground Szechuan peppers with onion and garlic powders.. Apply seasoning
  evenly to wings.
• 2 Heat grill to 350 degrees F.
• 3 Place onto the grill and cook wings for 30-35 minutes, or until they reach an
  internal temperature reaches 165 degrees F.
• 4 To make sauce–bring soy sauce, red wine vinegar, balsamic, brown sugar, garlic,
  and ginger to a simmer over medium heat, for 1-2 minutes. Stir.
• 5 Combine cornstarch with chicken broth and add to mixture. Increase heat to
  medium-high and whisk together until thick.
  
  Reduce heat to low, and let the sauce simmer for 1-2 minutes, stirring often.
  Remove pot from heat, cover and keep warm.
• 6 Remove wings from grill and place it into a disposable aluminum pan or grill
  safe pan.
  
  Increase the heat of your grill to 450 degrees
  
  Pour 1 cup of the Szechuan sauce over cooked wings. Reserve remaining sauce, and
  set aside.
  
  Toss wings to coat. and place the pan on the grill, close the lid, and cook for
  5-7 minutes. Watch for burning.
  
  Once the wings have caramelized, remove pan from grill, garnish with chopped
  green onion and sesame seeds. Serve with reserved sauce and enjoy!

Nutrition Info