Szechuan Chicken Wings
Szechuan pepper has a lovely effect of numbing your tongue. Combined here with earthy cumin, fennel, sugar, salt and some chilli and you're onto a real winning rub for the wings. If you want some extra heat, you can add a drizzle of sriracha.If you don't like your wings dry, then some Japanese mayonnaise would work well with these.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set up your Big Green Egg to cook with your rotisserie at 180°C direct.
- Joint your wings by cutting through the ball of the joint with a sharp knife.
- Now place all the wings into your rotisserie basket and cook for about 30 minutes until the outside of the wings have crisped up and the internal temp is above 80°C, I sometimes go a bit longer to really crisp them up.
- In a frying pan, toast your Szechuan, chilli, fennel and cumin seeds until they start to release their pungent smells. Add with the sugar and salt to a mortar and pestle and grind until you have a powder.
- Remove your wings from the Egg and place in a bowl. Drizzle with a little oil and dust with the rub, you may not want to use it all.
- Garnish with Japanese mayo and coriander.
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