2 tablespoons flour
1 tsp salt
1 tsp ground Szechuan peppercorns
1/4 tsp Chinese 5 Spice Powder
2 lbs chicken “wingettes” and “drumettes” (small chicken wings and drumsticks)
2-1/2 Tbsp red hot sauce
2 Tbsp unsalted butter, melted
1/2 Tbsp soy sauce
2 Tbsp honey
2 Tbsp minced fresh ginger
2 Tbsp scallions, white and light green parts only, thinly sliced
Preheat the oven to 500 degrees F and line a large baking sheet with foil. Be sure to spray the foil with vegetable oil.
Meanwhile, in a bowl, mix the flour with the salt, ground Szechuan peppercorns, and Chinese 5 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 vegetable oil. Roast the chicken for 45 min, turning once or twice, until pieces are well-browned and look crispy.
To make the sauce, whisk together in a medium sized bowl the hot sauce with the butter, soy sauce, honey, and fresh ginger until all ingredients are fully incorporated. Add the chicken wings to the sauce and toss (or: put sauce in smaller “dipping” bowls for individuals to sauce their own).
Sprinkle chicken with the chopped scallions and serve immediately.