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Tuesday, August 10, 2010

Sichuan-style slow roast chicken wings

Slow-roast chicken wings with Sichuan-style dry spice rub

Who said commenting doesn't give rewards?

After posting the pics of Pig Flyin's Sichuan chicken wings at our Stomachs Eleven pizza dinner, there was an outcry of comments and tweets requesting the recipe.

He was more than happy to oblige!

Pig Flyin's Sichuan-style slow roast chicken wings

"This isn't a strict recipe. It goes a little by feel, and usually works by sheer pot luck. In other words, you can't go wrong!

You can also make this using lamb ribs or American spare ribs. Lamb ribs are the best, but can sometimes be difficult to find."

  1. Separate 1kg of chicken wings into drummettes and mid-wings. Discard the wing tips if you prefer.
  2. Mix the wings with Shaoxing rice wine and a splash of soy and marinate overnight, or at least a few hours.
  3. Preheat the oven to 180C.
  4. Place the chicken wings in a single layer on a shallow baking tray and sprinkle with a little ground cumin and cinnamon - not too much.
  5. Slow roast the chicken wings until cooked, turning them over a few times throughout so they cook evenly. I prefer them to be quite dry. The meat should just starting to retract from the bone. Times will vary but it should be about 30 minutes or slightly more.
  6. Transfer the wings to a mixing bowl. Sprinkle liberally (and to taste) with the spice rub, toss well and serve while hot.

Spice Rub
This is a strong mix that will keep for a few weeks in a tightly closed jar. The measurements given are not precise - devise your own blend according your own preference and taste. The amount below should be sufficient for 1kg - 2kg of chicken wings.

Suggested amounts:
3 tablespoons ground cinnamon
3 tablespoons fennel seed
3 tablespoons sichuan pepper
3 tablespoon cumin
dry chillies (as much as you want)
salt to taste
roasted sesame seeds

  1. Separate the whole and the ground spices onto two shallow trays and warm them up in a 100C oven for about ten minutes or until they smell fantastic.
  2. I believe texture is important with this spice rub so the sequence of grinding makes a difference.
  3. Start with the sichuan pepper, cumin and salt, pounding them in a mortar and pestle until the mixture is finely ground.
  4. Add the dried chillies and pound.
  5. Add the fennel seeds and pound them very briefly so there is still an element of texture and some whole seeds remaining.
  6. Add the ground cinnamon.
  7. Add the roasted sesame seeds last, pounding very lightly so as to maintain volume and texture.
14 comments - Add some comment love

posted by Helen (Grab Your Fork) on 8/10/2010 12:02:00 am


  • At 8/10/2010 6:37 am, Anonymous Trissa said…

    Thank you Helen! This is fantastic! The gods of food have heard my prayers! :)

  • At 8/10/2010 7:56 am, Blogger A cupcake or two said…

    The wings look fantastic. I'm a weakling when it comes to spicy food. This would go down well with an ice cold beer ehehhehe.

  • At 8/10/2010 9:18 am, Blogger joey@forkingaroundsydney said…

    Love the recipe! Great for today when it's wet and cold outside too.

  • At 8/10/2010 10:13 am, Anonymous Sarah @ For the Love of Food said…

    What a great twist on chicken wings - these will go down well next time I need to feed a crowd. Thanks for sharing your recipe.

  • At 8/10/2010 11:16 am, Anonymous Anna Johnston said…

    I adore spicy food, so I'm lovin' the sound of these. Cheers Anna

  • At 8/10/2010 1:06 pm, Anonymous Hannah said…

    And make sure you eat the little tender part between the two bones, right? ;)

  • At 8/10/2010 1:15 pm, Blogger Y said…

    Chicken wings for dinner! Hooray!

  • At 8/10/2010 2:29 pm, Anonymous penny aka jeroxie said…

    Exactly what I need right now. been craving deep fried and sichuan. Not exactly deep fried but ticking boxes for me.

  • At 8/10/2010 5:15 pm, Anonymous Anonymous said…

    So if I spam ur comments I can end up being a +1 into all stomach elevens feastings :P hee hee jkjk

  • At 8/10/2010 6:24 pm, Anonymous Honey @ honeyandsoy said…

    Argh I'm starving and I wish a plate of these amazing-looking wings would just appear in front of my face right now!

  • At 8/10/2010 7:31 pm, Anonymous kay said…

    yum it looks good helen!!

  • At 8/11/2010 1:39 pm, Blogger alai said…

    Cumin and fennel? Slow-roasted? This sounds *Uyghur*-style, not Sichuan style. Sichuan style is quick-fried mala peppers, garlic, scallions, and oil.

  • At 8/11/2010 7:11 pm, Anonymous Simon @ the heart of food said…

    Oh this looks so crispy delicious.

    When you said slow cook, I was expecting more time than 30 mins. Not that that's a complaint :)

  • At 8/23/2010 12:50 pm, Blogger Helen (Grab Your Fork) said…

    Hi Trissa - lol. Worship well and worship often, I say!

    Hi A Cupcake or Two - Spicy foods are all about slowly building tolerance. You're right - these would be fantastic with beer.

    Hi Joey - Agreed. Spicy food is always better in miserable weather!

    Hi Sarah - Pig Flyin' is always great at coming up with crowd pleasers. Hope you enjoy them at your next gathering!

    Hi Anna - You're welcome. Hope you cook these soon.

    Hi Hannah - lol. Absolutely!

    Hi Y - I bet yours were fantastic. I'm more interested in what you had for dessert!

    Hi Penny - A perfect way to combat both cravings!

    Hi FFichiban - Heh, what do you reckon? ;)

    Hi Honey - I often wish that food would magically appear too. lol

    Hi Kay - It was great. Food always tastes good when it's cooked by someone else.

    Hi Alai - Interesting point. I can't claim to be a Sichuan expert but I took Pig Flyin's self-name recipe title as suggested.

    Hi Simon - I agree. I thought slow cooking meant a lot longer but then again, 30 minutes can seem even longer when you're hungry! lol


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