Entrée: China – 四川辣味鸭翅 ▶ Sichuan La Wei Ya Chi (Spicy Sichuan Duck Wings)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
10 duck wings 2 tbsp (30 ml) Szechuan peppercorns 3 tbsp (45 ml) soy sauce 2 tbsp (30 ml) chili paste 1 tbsp (15 ml) rice wine vinegar 1 tbsp (15 ml) honey 3 cloves garlic, minced 1-inch (2.54 cm) piece fresh ginger, grated 2 tbsp (30 ml) sesame oil 1 tbsp (8 g) cornstarch 2 tbsp (30 ml) water Chopped cilantro for garnish
Show original ingredient measurements
10 duck wings 2 tbsp (30 ml) Szechuan peppercorns 3 tbsp (45 ml) soy sauce 2 tbsp (30 ml) chili paste 1 tbsp (15 ml) rice wine vinegar 1 tbsp (15 ml) honey 3 cloves garlic, minced 1-inch piece fresh ginger, grated 2 tbsp (30 ml) sesame oil 1 tbsp (8 g) cornstarch 2 tbsp (30 ml) water Chopped cilantro for garnish
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Make the Marinade: In a bowl, whisk together the soy sauce, chili paste, rice wine vinegar, honey, garlic, and ginger. 2. Marinate the Wings: Add the duck wings to the marinade, ensuring they are fully coated. Cover and let them marinate for at least 1 hour in the refrigerator. 3. Cook the Wings: Heat sesame oil in a large skillet over medium-high heat. Toast the Szechuan peppercorns for about 1 minute until fragrant. Add the marinated wings to the skillet. 4. Thicken the Sauce: Mix the cornstarch with 2 tablespoons (30 ml) of water to create a slurry. Add it to the skillet, stirring to thicken the sauce. Cook the wings for about 20-25 minutes, until they are cooked through and coated in a sticky, spicy glaze. 5. Garnish and Serve: Transfer the wings to a serving platter and garnish with chopped cilantro. Serve hot and enjoy the sensational heat of Szechuan cuisine!
Show original instructions
1. Make the Marinade: In a bowl, whisk together the soy sauce, chili paste, rice wine vinegar, honey, garlic, and ginger. 2. Marinate the Wings: Add the duck wings to the marinade, ensuring they are fully coated. Cover and let them marinate for at least 1 hour in the refrigerator. 3. Cook the Wings: Heat sesame oil in a large skillet over medium-high heat. Toast the Szechuan peppercorns for about 1 minute until fragrant. Add the marinated wings to the skillet. 4. Thicken the Sauce: Mix the cornstarch with 2 tablespoons of water to create a slurry. Add it to the skillet, stirring to thicken the sauce. Cook the wings for about 20-25 minutes, until they are cooked through and coated in a sticky, spicy glaze. 5. Garnish and Serve: Transfer the wings to a serving platter and garnish with chopped cilantro. Serve hot and enjoy the sensational heat of Szechuan cuisine!
Per serving | Servings: 4
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.