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Beijing Chicken Wings

June 2, 2013

SERVES 4

INGREDIENTS? cup soy sauce
? cup peanut oil
? cup Sichuan peppercorns, lightly crushed
2 tsp. coarsely ground black pepper, plus more to taste
2 tsp. honey
2 tsp. toasted sesame oil
8 cloves garlic, finely chopped
2 scallions, finely chopped
1 (2?-piece) ginger, peeled and finely chopped
Kosher salt, to taste
2 lb. whole chicken wings (about 8), tips removed
6 (12?) bamboo skewers, soaked in water for 30 minutes
? cup brown rice vinegar
2 tbsp. hot sesame chile oil

INSTRUCTIONS1. Stir together ? cup soy, 1 tbsp. peanut oil, half the Sichuan peppercorns, 2 tsp. black pepper, honey, toasted sesame oil, ? garlic, scallions, ginger, and salt in a bowl. Add chicken wings; toss to coat. Cover and refrigerate at least 4 hours or up to overnight.

2. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see "Grilling 101"). Remove chicken from marinade and working in batches, thread 2 wings lengthwise onto a skewer; set aside. Strain marinade into a 1-qt. saucepan, discarding solids; bring to a boil and... Get the recipe >>

    

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