Szechuan Chicken Wings

Marinate chicken wings in Shaoxing wine, salt and pepper for 2 to 4 hours prior to cooking. Keep in refrigerator below 40 F.

In saute pan, heat canola oil close to smoke point. Saute garlic, ginger, scallions and chilies, until softened, about 3 to 4 minutes. Add both types of sesame seeds along with Szechwan peppercorn, five-spice, wine, sugar, soy sauce and sambal. Bring mixture to simmer for about 8 to 10 minutes, until slightly reduced.

Create slurry with 4 tablespoons of cornstarch and water by combining together and whisking until smooth. Add slurry to simmering sauce. Bring back to a boil to fully thicken.

Sauce can be chilled below 40 F for later use, or kept hot for immediate service.

To prepare chicken, drain out excess juices from marinade. Dust chicken with remaining cornstarch. Deep-dry in a 350 F fryer for 6 to 8 minutes, or until chicken reaches 165 F internally.

For immediate service, take chicken wings and place in big metal bowl. Toss liberally with sauce and garnish with reserved scallions.