b'Tyson Wings College & University e-Cookbook Frank Hartigan, University of Oregon Szechuan Pepper-Salt WingsIngredients 12 pieces, Tyson Red LabelNAE FC Applewood Smoked Bone-In Wings (#10383170928) 1 C.,Cornstarch Spice Mix 1 tsp., Ground White Pepper 1 tsp., Salt 2 tsp., Granulated Sugar1 tsp., Chinese Five-Spice Powder2 tsp., Szechuan Peppercorns (hulls only, discard black seeds if present)Garnish 3, Green Onions 1, Jalapeo Pepper4, Garlic ClovesDirections1.For garnish: Slice jalapeo pepper into thin rings. Mince garlic. Slice green partof green onion into fine shreds on a long bias. Mince white part of green onions.Saut minced garlic, the white part of green onions, and jalapeo rings in a bit ofoil until peppers and onions are slightly wilted and garlic is golden brown. Removefrom heat and drain on paper towels. Set aside.2.For spice mix: In a small bowl, mix white pepper, salt, sugar, and five-spice powder.Grind Szechuan pepper hulls to a fine powder and add to the spice mix. 3.Toss Tyson Red LabelNAE FC Applewood Smoked Bone-In Wings incornstarch. Knock off excess.4.Deep fry wings for 6-8 minutes at 350F or until internal temperature reaches 165Ffor 15 seconds.5. Drain wings and toss with spice mix until evenly coated.6. Top with garnish and serve. 14'