- 2 Tbsp. Flour
- 1 tsp. Sea Salt, Fine
- 1 tsp. Szechuan Peppercorns, Whole Ground
- ¼ tsp. Chinese Five-Spice Powder
- 2 lbs. Chicken Wings and/or Drumsticks
- 2½ Tbsp. Hot Sauce (Red Chile-Based)
- 2 Tbsp. Unsalted Butter, Melted
- ½ Tbsp. Soy Sauce
- 2 Tbsp. Honey
- 2 Tbsp. Ginger, Crushed (Reconstituted)
- 2 Tbsp. Scallions, White and Light Green Parts Only, Thinly Sliced
- Preheat the oven to 500°F and line a large baking sheet with foil. Brush the foil with your choice of olive oil or spray with a non-stick spray.
- Meanwhile, mix the flour with the salt, ground Szechuan peppercorns, and Chinese five-spice powder until dry ingredients are well combined.
- Add the chicken to the spice/flour mix and toss pieces to thoroughly coat.
- Spread the chicken pieces on the baking sheet in a single layer and spray with a little more oil. Roast the chicken for 45 min, turning once or twice, until pieces are well-browned and crispy.
- To make the sauce, whisk together in a medium sized bowl the hot sauce, melted butter, soy sauce, honey, and ginger until all ingredients are fully incorporated. Add the chicken wings to the sauce and toss well.
- Sprinkle chicken with the chopped scallions and serve immediately.
Reconstitute the crushed ginger by placing in a small bowl with just enough boiling water to cover it. Let it sit for 10 minutes or until water is absorbed.
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