This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to Recipe These oven-baked Chinese Chicken Wings are baked until crispy and then tossed with a spicy, smoky dry rub.

They are FULL of flavor with strong cumin and fennel notes and plenty of heat from Sichuan peppercorns.If you’re tried of standard Buffalo Sauce or just excited to try something new, Chinese Chicken Wings should be your next project.There is something powerful and magical about the cumin, fennel, and Sichuan peppercorns here.

They are all packed with flavor, fighting to overpower the rest, and none ever does.It’s just a punch of flavor, spice, and heat in every bite, wing after wing.After wing after wing.

It’s hard to stop eating them, they taste GREAT, surprisingly delicious.But spicy! If you don’t love heat, these aren’t the wings for you.And personally, I think no dipping sauce is required, but feel free to add one if you want to.

Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsRecipe FAQsChinese Chicken Wings Recipe Recipe ingredients At a Glance: Here is a quick snapshot of what ingredients are in this recipe.Please see the recipe card below for specific quantities.Ingredient notes Chicken wings: Flats and wings; wing tips removed.

The tips tend to overcook and don’t have much meat on them anyway, so remove them yourself or ask your butcher to ta

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