Sichuan chicken wings
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.