Szechuan Chicken Wings with Cilantro Yogurt Dip

Do you like it hot? In the South, even as we suffer in the sweltering heat and humidity, we continue to seek heat in our cooking: peppers, hot sauce, etc. In my recent travels around the globe, I have observed Tabasco hot sauce on tables as far away as South Africa and Malaysia. In Chinese cuisine, I experienced it in the eye-watering, volcanic heat of the Szechuan dishes, which use chile peppers and Szechuan peppercorns. For thousands of years, people have added spice to their foods, some to gain the benefits of the capsaicin compound found in peppers, which, research has shown, has health benefits. This Chinese version of hot wings with Szechuan peppercorns fits the bill, and the cooling yogurt dip will help put out the fire.

Wing Sauce

2 tablespoons butter

4 tablespoons hot pepper sauce (such as Tabasco sauce)

2 teaspoons soy sauce

1 clove garlic, minced

½ teaspoon grated fresh ginger

Pinch of fine sea salt

Cilantro Yogurt Dip

½ cup plain Greek yogurt

¼ cup mayonnaise

2 cloves garlic, roughly chopped

2 tablespoons fresh cilantro leaves

Pinch of fine sea salt

Szechuan Chicken Wings

4 pounds (about 12) chicken wings

2 teaspoons Szechuan peppercorns

½ cup soy sauce

¼ cup molasses

2 tablespoons minced garlic

2 tablespoons grated fresh ginger

2 teaspoons Chinese five-spice powder

To make the sauce, mix together the butter, hot pepper sauce, soy sauce, garlic, ginger, and salt in a microwave-safe bowl and microwave for 30 to 45 seconds, until the butter has melted. Whisk to blend well.

To make the dip, place the yogurt, mayonnaise, garlic, cilantro, and salt in the bowl of a food processor. Process until very smooth, about 1 minute. Spoon into a small bowl and refrigerate until ready to use.

To make the wings, trim the tips of the chicken wings and discard.

Crush the peppercorns with a mortar and pestle or rolling pin.

Combine the soy sauce, molasses, minced garlic, ginger, five-spice powder, and crushed peppercorns in a small bowl. Rub the marinade all over the chicken wings, place them in a 9 × 13-inch glass baking dish, cover, and let marinate in the refrigerator for 8 hours or overnight.

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Place the wings on the baking sheet and bake for 30 minutes on the middle rack of the oven.

Remove from the oven and transfer the wings to a wire rack. Place the rack on the baking sheet, return the wings to the oven, and bake for an additional 10 minutes. Lightly brush both sides of the wings with the Wing Sauce. Let wings stand for a few minutes before serving with the Cilantro Yogurt Dip.

Makes 6 servings, about ½ cup of Wing Sauce, and ¾ cup of Cilantro Yogurt Dip.