Mi Zhi Ji Chi Chuan (Beijing Chicken Wings) Recipe

Name: Mi Zhi Ji Chi Chuan (Beijing Chicken Wings)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup soy sauce, divided; 1/4 cup peanut oil, divided; 1/4 cup szechuan peppercorns, lightly crushed; 2 teaspoons fresh ground black pepper, plus more to taste; 2 teaspoons honey; 2 teaspoons toasted sesame oil; 8 garlic cloves, finely chopped; 2 scallions, finely chopped; 1 ginger, peeled finely chopped (2 inch); salt, to taste; 2 lbs whole chicken wings, tips removed; 6 (12 inch) bamboo skewers, soaked in water for 30 minutes; 1/4 cup rice vinegar; 2 tablespoons hot sesame chili oil

Servings: persons

1/3 cup soy sauce, divided
1/4 cup peanut oil, divided
1/4 cup szechuan peppercorns, lightly crushed
2 teaspoons fresh ground black pepper, plus more to taste
2 teaspoons honey
2 teaspoons toasted sesame oil
8 garlic cloves, finely chopped
2 scallions, finely chopped
1 ginger, peeled finely chopped (2 inch)
salt, to taste
2 lbs whole chicken wings, tips removed
6 (12 inch) bamboo skewers, soaked in water for 30 minutes
1/4 cup rice vinegar
2 tablespoons hot sesame chili oil

1
Stir together 1/4 cup soy, 1 tbsp peanut oil, half the Sichuan peppercorns, black pepper, honey, toasted sesame oil, 2/3 of the minced garlic, scallions, ginger, and pinch of salt in a bowl.
2
Add chicken wings and toss to coat. Cover and refrigerate at least 4 hours or up to overnight.
3
Heat a charcoal grill or set a gas grill to high. When hot, bank coals or turn off burner on one side.
4
While grill is heating up, remove chicken from marinade and working in batches, thread 2 wings lengthwise onto a skewer and set aside.
5
Strain marinade into a 1 qt saucepan, discarding solids, Bring to a boil and remove from heat. Brush chicken with remaining peanut oil, and season with salt and pepper.
6
Grill wings on hottest part of grill, brushing often with marinade and turning as needed, until charred in spots and cooked through (12-15 minutes). If outside starts to burn before wings are cooked, move to cooler section of grill until done.
7
Whisk remaining soy, peppercorns, and garlic, plus vinegar and hot sesame chile oil in a bowl and drizzle over wings on serving platter.

869

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup soy sauce, divided, 1/4 cup peanut oil, divided, 1/4 cup szechuan peppercorns, lightly crushed, 2 teaspoons fresh ground black pepper, plus more to taste, and more.

Yes, Mi Zhi Ji Chi Chuan (Beijing Chicken Wings) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mi Zhi Ji Chi Chuan (Beijing Chicken Wings)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions