Serious Heat: Sriracha Hot Wings Recipe

• 1 tablespoon Sichuan peppercorns, crushed and chopped finely
• 1 teaspoon kosher salt
• 2 pounds chicken wings, split into drummettes and wingettes
• 2 tablespoons butter
• 1 garlic clove, grated or finely minced
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 2 tablespoons Sriracha

1. Preheat oven to 425u0b0.
2. In a small container, combine Sichuan peppercorns and salt. Sprinkle over both sides of the chicken wings.
3. On a foil-lined, greased baking sheet, add chicken wings. Place in the oven until almost cooked-through, about 20 to 25 minutes.
4. Meanwhile, in a saucepot over medium heat, melt butter. Take off heat, adding minced garlic, soy sauce, rice vinegar and Sriracha. Whisk well to combine.
5. When the chicken wings are removed from the oven, preheat the broiler.
6. Transfer chicken wings and Sriracha-butter mixture into a bowl. Using tongs, mix together until wings are liberally covered with sauce.
7. Return coated wings to the foil-lined baking sheet. Place in the broiler until the wings are nicely browned, about 3 to 4 minutes, checking occasionally.

sichuan peppercorns, kosher salt, chicken, butter, garlic, soy sauce, rice vinegar, sriracha

Taken from www.seriouseats.com/recipes/2009/09/sriaracha-hot-buffalo-wings-recipe.html (may not work)