This year’s most popular Super Bowl party dishes will undoubtedly be spicy.
It’s the best way to warm up. With the long, cold winter we’ve had, and everyone watching two teams duke it out in frigid New Jersey in February, spicy food will be essential for the big game.
Luckily, if you’re the one cooking up the food, it’s as simple as baking Spicy Sichuan Chicken Wings.
Marinade some chicken wings with soy sauce, oil, and our new Spicy Sichuan Seasoning – a blend of Sichuan pepper, ginger, bird’s eye chili pepper, Korean chili, coriander, star anise, toasted sesame seed, garlic, and more.
But just a little of the seasoning into the marinade. It’s better sprinkled on after the chicken has been baked. You want the spicy seasoning to burn off on your tongue, not in the oven.
Once the chicken wings are baked and seasoned well with our Spicy Sichuan Seasoning, eat a few first. It’s Super Bowl Sunday, so you know the moment the dish is out on the table, it’s gone.
Spicy Sichuan Chicken Wings
Ingredients
- 1 lb about 10 pieces chicken wings
- 1 tbsp peanut oil or vegetable oil
- 1 tbsp reduced sodium soy sauce
- 1 tsp Shaoxing rice wine or dry sherry optional
- 1-2 tsp of Season with Spice’s Spicy Sichuan Seasoning
- A few drizzles of toasted sesame oil
Instructions
- In a large bowl, combine chicken wings with oil, soy sauce, shaoxing rice wine (if using) and 1 tsp of Spicy Sichuan Seasoning. Toss well and let marinade for a few hours or overnight.
- Preheat oven to 425F.
- Line baking sheet with foil, and place chicken pieces on top. Bake for 20-25 minutes, until golden crisp (flip once or twice during baking).
- Remove from oven and sprinkle generously with Spicy Sichuan Seasoning and a little bit of sesame oil. Enjoy!