What you’ll need:
1 1/4 lb. chicken drumsticks and/or wings
Oil, for brushing
Salt and pepper, to taste
1 Tbsp hot chile oil
1 garlic clove, minced
1 Tbsp ginger
1 Tbsp Sichuan peppercorns (or 1/2 Tbsp crushed red pepper flakes)
2 Tbsp rice vinegar
2 Tbsp reduced sodium soy sauce
1 Tbsp hoisin
1 tsp honey
Thinly sliced scallions and sesame seeds, for garnish
How to make it:
1. Preheat your oven to 450°F. On a large baking sheet lined with parchment paper, add the chicken wings, brush with canola oil, and season with salt and pepper. Space the wings at least an inch apart to encourage crisping. Slide the baking sheet into the oven and roast until golden brown, about 10 minutes.
2. While the chicken roasts, make the kung pao sauce: In a large skillet over medium heat, add the hot chile oil, garlic, ginger, and peppercorns. Sizzle until the garlic smells good, about 1 minute. Then add the vinegar, soy sauce, hoisin, and honey. Simmer, stirring frequently, until the sauce thickens, 5 to 7 minutes.
3. Carefully remove the wings from the oven. Pour the sauce over the wings, turn them with tongs to coat, and slide them back into the oven. Roast until crispy, about 10 more minutes. Remove them from the oven; transfer to a serving dish. Pour any sauce left on the baking sheet over the wings and top with scallions and sesame seeds. Makes 4 servings.
Nutrition per serving: 453 calories, 39g protein, 5g carbs (0g fiber), 30g fat