Sichuan chicken wings

BBC Good Food - - Easiest Ever -

SERVES 4 PREP 10 mins COOK 55 mins EASY

800g chicken wings

1 tbsp bak­ing pow­der

11/2 tsp Sichuan pep­per­corns 11/2 tsp chilli flakes

3 tbsp Shaox­ing wine 11/2 tbsp gar­lic and gin­ger paste 3 tbsp each dark and light soy sauce

11/2 tsp sesame oil

3 tbsp palm sugar to serve chopped peanuts chilli flakes

1 Heat oven to 160C/140C fan/gas 3. Toss the chicken in 1 tsp salt and the bak­ing pow­der – this is the se­cret to get­ting crispy skin! Put the wings on a wire rack set over an oven tray. Bake for 30 mins, turn­ing half­way, then turn the heat up to 220C/200C fan/gas 7 and cook for 20 mins more.

2 Mean­while, toast the pep­per­corns and chilli flakes un­til fra­grant, about 2 mins, then grind us­ing a pes­tle and mor­tar. Tip into a saucepan, then add the rest of the in­gre­di­ents apart from the chopped peanuts and chilli flakes. Whisk to com­bine, then cook over a medium heat for 8-10 mins un­til thick­ened and bub­bling. Set aside.

3 Take the chicken off the rack and tip onto the tray, then coat in the glaze. Re­turn to the oven for 5 mins un­til bub­bling and sticky. Serve the chicken scat­tered with the peanuts and chilli flakes.

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