Lemon Chili Rye
Mix the cornstarch with the Spiceology Lemon Chili Rye seasoning. Add the chicken wings into a large bowl or plastic bag, and add the seasoning. Toss the wings to make sure they are coated evenly, and set them aside.
Set the wings on the grill, making sure they are not directly over the coals. They should be cooking indirectly. Allow them to cook on the grill for 6-7 minutes per side, flipping as needed. Close the lid on the grill to speed along the process. Grill the wings until they are about 170F internal temperature.
Remove the wings and set them aside. Place a cast iron skillet directly over the coals and add the peanut oil, allowing it to heat up. Add a piece of red bell pepper to test the temperature, it should sizzle immediately if ready.
Add in the diced red bell peppers into the oil, stirring immediately. Cook for about 2 minutes until softened. Add in the chiles and peanuts next, stirring for about 30 seconds. Next add in the bowl of scallion whites, garlic, and ginger. Stir the ingredients in the skillet well, and cook for about 1 minute.
Take the chicken wings and add them into the skillet, tossing them gently to make sure they are frying with the ingredients. Add the sauce, continuing to stir and coating the wings. Cook for 1 minute, and add the scallion greens and Szechuan peppercorns.
Cook for 1 minute, and add the scallion greens and Szechuan peppercorns. Toss to mix everything. Serve and enjoy!