Entrée: China – 四川辣味鸭翅 ▶ Sichuan La Wei Ya Chi (Spicy Sichuan Duck Wings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Additional 1 hr

Total 1 hr 35 min

Ingredients

10 duck wings
2 tbsp (30 ml) Szechuan peppercorns
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) chili paste
1 tbsp (15 ml) rice wine vinegar
1 tbsp (15 ml) honey
3 cloves garlic, minced
1-inch piece fresh ginger, grated
2 tbsp (30 ml) sesame oil
1 tbsp (8 g) cornstarch
2 tbsp (30 ml) water
Chopped cilantro for garnish

Instructions

1. **Make the Marinade:** In a bowl, whisk together the soy sauce, chili paste, rice wine vinegar, honey, garlic, and ginger.
2. **Marinate the Wings:** Add the duck wings to the marinade, ensuring they are fully coated. Cover and let them marinate for at least 1 hour in the refrigerator.
3. **Cook the Wings:** Heat sesame oil in a large skillet over medium-high heat. Toast the Szechuan peppercorns for about 1 minute until fragrant. Add the marinated wings to the skillet.
4. **Thicken the Sauce:** Mix the cornstarch with 2 tablespoons of water to create a slurry. Add it to the skillet, stirring to thicken the sauce. Cook the wings for about 20-25 minutes, until they are cooked through and coated in a sticky, spicy glaze.
5. **Garnish and Serve:** Transfer the wings to a serving platter and garnish with chopped cilantro. Serve hot and enjoy the sensational heat of Szechuan cuisine!