Szechuan Wings (Spicy Mala, Crispy)
Prep
5 min
Cook
40 min
Total
~45 min
Serves
4
Szechuan wings bring the málà magic to game day — crispy skin, numbing-and-spicy mala flavor, no deep fryer needed. They're the wings people can't stop reaching for. The flavor is one mala seasoning.
This uses Szechuan Crack, made with real Szechuan peppercorns.
Why they disappear
- Crispy without frying — oven or air fryer.
- One seasoning = the mala. Numbing, spicy, aromatic.
- Different from every other wing at the party.
Crack Spice Recipe
Szechuan Wings
Ingredients
Method
- Dry & coat. Pat wings very dry. Toss with baking powder, oil, and 1 tsp Szechuan Crack.
- Cook. Oven: 425°F on a rack, 40–45 min, flipping once. Air fryer: 400°F, 18–22 min, shaking halfway.
- Finish. Toss hot wings with melted butter and the remaining 1/2 tsp seasoning. Top with green onion and sesame.
Total time: ~45 min oven / ~22 min air fryer. Serves 4.
Pro tips
- Baking powder + dry skin = crispy wings without a fryer.
- Use a rack so air circulates.
- Start light on seasoning — the numbing builds.
Dips
- Mala mayo — mayo + a pinch of seasoning + a little soy.
- Ranch to cool the tingle.
FAQ
What's mala? Numbing + spicy — Szechuan peppercorn plus chili.
Too intense? Use less seasoning; toss in extra butter.
Grill? Yes — medium heat until crisp and 175°F+.
Game-day wings with a twist: Szechuan Crack makes these wings impossible to stop eating. Try a batch.