Beer Braised Szechuan Chicken Wings
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
47
Spice
58
Sweetness
58
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
910 g
Chicken Wing1 cup
Soy Sauce (low-sodium)1 cup
Dark Brown Sugar2 tbsps
Garlic (minced)1 tbsp
Ginger (minced fresh)1 cup
Rice Vinegar4 tbsps
ButterDirections:
1
In a large, heavy-bottomed pot or Dutch oven, combine the wings, soy sauce, sugar, garlic, ginger, five-spice, Szechuan peppercorns, dried chiles, scallion greens (reserve the sliced whites for garnish) and star anise
2
Mix all of the ingredients until well combined
3
You may marinate the wings overnight for a deeper flavor, if you wish
4
Add the rice vinegar and beer to the pot
5
Bring the pot up to a boil over high heat, and then lower the heat to a rolling simmer
6
Braise the wings, uncovered, until they are tender, about 1 hour
7
Remove the wings from the braise to a sheet tray and refrigerate until cold
8
Reduce the braise over medium heat until the consistency can thinly coat the back of a spoon
9
Strain the braising liquid through a fine mesh sieve, discarding the solids
10
Whisk in the butter to the glaze
11
Check for seasoning
12
Preheat the deep-frying oil in a large pot to 375 degrees F
13
Pat the chilled chicken wings dry, and then toss to coat in the cornstarch-flour mixture, shaking off any excess flour
14
Deep-fry the wings in small batches, being careful to not overcrowd the pot, until dark brown and crispy, about 3 minutes
15
Drain the wings from the oil into a large bowl, adding the spicy beer glaze and tossing until well coated
16
Serve the wings hot garnished with the sliced scallion whites