Baked Fiery Sichuan Peppercorn Chicken Wings with Avocado Ranch-19.jpg

Baked Fiery Sichuan Peppercorn Chicken Wings with Avocado Ranch

This post is sponsored by the California Avocado Commission.

These wings are baked rather than fried and are all about the marinade. They are marinated in a mixture of cumin, coriander, red pepper and toasted are ground Sichuan peppercorns and then combined with a mix of brown sugar and soy sauce. The results are sticky, fiery yet sweet, tender chicken wings that you won’t be able to stop eating. These wings make for a perfect appetizer or entrée for summer entertaining since they can be marinated ahead of time then baked and broiled just before the party gets started. I know I will be eating them all summer long!

The wings are cooled down by the creamy avocado ranch dip they are served with. A California Haas Avocado is blended with a combination of ranch dressing, buttermilk and spices for a rich and smooth dipping sauce. Heading into the height of California Avocado season I am looking for ways to sneak avocados into just about anything and everything! Adding avocado to dips, dressings and sauces makes them extra creamy, allowing them to be used in place of mayonnaise or sour cream. Look outfor avocados with the California label – and don’t forget to check in the organic section!

Sichuan peppercorns are common in Chinese cuisines and can be found in the spice section of most grocery stores. They aren’t actually a part of the pepper or peppercorn family but rather are in the citrus family. The aromatic spice numbs the mouth, which creates a tingling feeling. The spice itself is not spicy, that comes from the blending with crushed red pepper flakes but it creates an interesting effect. 



For the Avocado ranch: 

½ medium California Haas Avocado, peeled and pitted 

½ cup low-fat buttermilk 

1 clove garlic, minced 

½ teaspoon mustard powder

1½ teaspoons dried parsley

½ teaspoon dried dill

½ teaspoon dried oregano

½ teaspoon basil

¼ teaspoon ground black pepper

¼ teaspoon kosher salt


For the Sichuan chicken wings: 

1 tablespoon whole Sichuan peppercorns, seeds removed

2 teaspoons red pepper flakes

1 teaspoon whole cumin seeds 

1 teaspoon whole coriander seeds 

3 tablespoons dark brown sugar 

3 tablespoons soy sauce

2 tablespoons rice vinegar 

1 tablespoon canola oil 

3 pounds whole chicken wings



For the Avocado ranch: 

Add all ingredients to a food processor fitted with a blade attachment and process until fully combined and smooth. Remove to an airtight container and refrigerate until ready to use. Can me made up to 2 days ahead of time. 


For the Sichuan chicken wings: 

Heat a small sauté pan over medium-low heat, add the Sichuan peppercorns, red pepper flakes, cumin seeds, coriander seeds and toast, swirling pan frequently, until fragrant, about 3 minutes. Remove to a mortar and pestle or spice grinder and process until a coarse blend remains. Toss together with the wings. 

In a small bowl stir together the the brown sugar, soy sauce, rice vinegar and oil. Toss with the chicken wings and let marinate for at least one hour and up to overnight. Let come to room temperature then heat oven to 425ºF.

Arrange in an even single layer on an aluminum foil-lined baking sheet. Bake until the wings are cooked through, about 35 minutes, turning once. Heat oven to broil on high and broil until the wings are browned and crisp, about 6 minutes, turning halfway through once more. 

Serve immediately with a side of the avocado ranch. 


Serves 4 as an appetizer.  

This post is sponsored by California Avocado Commission– all opinions expressed are my own. 



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