1 hour 20 minutes
Ultra delicious with Chinese-inspired flavor, these salt and pepper chicken wings are baked crispy and tossed with sauteed hot peppers, shallot, and seasonings.
‣ 1 cup sake ‣ 1/2 tablespoon sesame oil ‣ 1 1/2 tablespoons fresh minced garlic, divided ‣ 1 teaspoon ginger paste ‣ 2 pounds chicken wings ‣ 2 tablespoons salted butter ‣ 1 red chili pepper, sliced ‣ 1 jalapeno, sliced ‣ 1 shallot, sliced ‣ 1/2 tablespoon szechuan peppercorn medley, divided ‣ 2 teaspoons flaky sea salt, divided ‣ 1 teaspoon rice vinegar
In a large mixing bowl, add the sake, sesame oil, some garlic, and ginger paste. Whisk everything together until combined.
Add the chicken wings to the bowl, then gently toss to coat them in the sake mixture. Cover the bowl and let chicken wings marinate in the refrigerator for one hour.
Melt the butter in the skillet, then sautee the sliced peppers and shallot with some more garlic, szechuan peppercorn medley, salt, and rice vinegar until vegetables are tender.
Line a baking sheet with aluminum foil, add an oven-safe wire baking rack, and then arrange the chicken wings on top. Set the oven to broil and bake the chicken wings.
Add the chicken wings to a serving bowl and pour the sauteed vegetables and sauce on top. Toss to coat.