Ingredients
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1 tsp ground Sichuan peppercorn
- 1/4 tsp five-spice powder
- 2 lb chicken wingettes and drumettes, see Note
- 21/2 tbsp red hot sauce, preferably Frank's Red Hot
- 2 tbsp unsalted butter, melted
- 1/2 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp minced fresh ginger
- 2 tbsp scallions, white and light green parts only, thinly sliced
Directions
1. Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt, Sichuan peppercorns and five-spice powder. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. In a bowl, whisk the hot sauce with the butter, soy sauce, honey and ginger until combined. Add the chicken wings to the sauce and toss. Sprinkle with the scallions and serve.
