Ingredients
2 tbsp. all-purpose flour
1 tsp. salt
1 tsp. ground Sichuan peppercorns
1/4 tsp. five-spice powder
2 lb. chicken wingettes and drumettes (see Tips & Techniques)
2 1/2 tbsp. red hot sauce
2 tbsp. unsalted butter
1/2 tbsp. soy sauce
2 tbsp. honey
2 tbsp. minced fresh ginger
2 tbsp. scallions
Preparation
Step 1Preheat the oven to 500 degrees F. 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.
