Tower of Chengdu Wings

Chengdu is famous for food that doesn't just taste spicy, it creates an entirely different sensation. These wings are inspired by that tradition, balancing citrusy green Sichuan peppercorns with fresh herbs, fish sauce, garlic, and bright Thai chilies.

The result isn't simply heat. It's fresh, aromatic, savory, and layered with flavors that keep changing from the first bite to the last.

Why Chengdu?

For centuries, Chengdu was one of western China's great trading cities. Routes connecting Sichuan with Yunnan and Southeast Asia helped introduce new ingredients and cooking traditions, contributing to one of the world's most celebrated regional cuisines.

Today, Chengdu is recognized as a UNESCO Creative City of Gastronomy and remains famous for bold flavors built on balance rather than heat alone.

Ingredient Spotlight

Most people are familiar with the reddish-brown Sichuan peppercorns found in many Chinese dishes. We use the much rarer green Sichuan peppercorn, harvested earlier while still bright and intensely aromatic.

Green peppercorns deliver vibrant citrus notes, floral aromas, and the famous tingling sensation known as má, creating excitement on the palate without relying entirely on chili heat.

The Flavor

These wings are built around contrast. Rich chicken, fragrant herbs, savory fish sauce, bright lime, floral peppercorns, and fresh Thai chilies all work together to create a dish that's bold without feeling heavy.

If you enjoy spice, leave the fresh chilies on. If you don't, simply remove them. Most of the heat comes from the garnish, while the sauce itself focuses on aroma and complexity.

A Sichuan Classic, Reimagined

Sichuan cuisine is often reduced to "spicy food," but that's only part of the story. The region is celebrated for balancing heat, fragrance, acidity, sweetness, and the unmistakable tingling sensation of Sichuan peppercorns. These wings capture that philosophy in a dish that's become one of our most recognizable creations.