Sichuan-style Tapas

Ingredients

While the original Spanish tapas are known for their diverse range of flavors and ingredients, Sichuan-style Tapas infuses the dishes with the distinct flavors of Sichuan cuisine. The use of Sichuan peppercorns, chili peppers, and other traditional Sichuan spices adds a spicy and numbing sensation to the dishes, creating a unique fusion of Spanish and Sichuan flavors. We alse have the original recipe for Tapas, so you can check it out.

• 500g (1.1 lb) chicken wings 500g (1.1 lb) chicken wings
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 2 tablespoons chili oil 2 tablespoons chili oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1 green onion, chopped 1 green onion, chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a dry pan, toast the Sichuan peppercorns over medium heat until fragrant. Remove from heat and grind them into a fine powder.
3. 3.
   In a large bowl, combine the chili oil, minced garlic, minced ginger, soy sauce, rice vinegar, honey, sesame oil, cornstarch, and ground Sichuan peppercorns. Mix well.
4. 4.
   Add the chicken wings to the bowl and toss until they are well coated with the marinade. Let them marinate for at least 30 minutes.
5. 5.
   Place the marinated chicken wings on a baking sheet and bake for 25-30 minutes, or until they are cooked through and crispy.
6. 6.
   In a separate pan, heat a small amount of oil and sauté the chopped green onion for a minute.
7. 7.
   Once the chicken wings are cooked, transfer them to a serving plate and garnish with the sautéed green onion. Serve hot.

Treat your ingredients with care...

• Sichuan peppercorns — Toasting the peppercorns before grinding them enhances their flavor. Be careful not to burn them during toasting.
• Chili oil — Adjust the amount of chili oil according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Soy sauce — Use low-sodium soy sauce if you prefer to control the saltiness of the dish.
• Rice vinegar — Substitute with apple cider vinegar if rice vinegar is not available.
• Honey — Replace honey with maple syrup or agave syrup for a vegan version.

Tips & Tricks

• For an extra spicy kick, add dried chili flakes or fresh chopped chili peppers to the marinade.
• Serve the Sichuan-style Tapas with a side of steamed rice or noodles to balance the flavors.
• Experiment with different cuts of chicken, such as drumsticks or boneless thighs, for variety.
• Garnish the dish with toasted sesame seeds for added texture and flavor.
• Make a double batch of the marinade and use it as a dipping sauce for the chicken wings.

Serving advice

Serve the Sichuan-style Tapas as a main course or as part of a tapas spread. Arrange the chicken wings on a platter and garnish with additional chopped green onions and sesame seeds for an attractive presentation. Provide small plates and napkins for easy sharing and enjoy the bold flavors of Sichuan cuisine.

Presentation advice

To enhance the presentation of the Sichuan-style Tapas, serve them on a rustic wooden platter or a colorful ceramic plate. Arrange the chicken wings in a visually appealing pattern and sprinkle some chopped green onions and toasted sesame seeds on top. Add a touch of freshness by placing a few lime wedges or cilantro sprigs on the side.