TODAY’S RECIPE: Sichuan chicken wings

BETTER than a take-away. SERVES 4.

Ingredients

800g chicken wings

1 tbsp baking powder

1½ tsp Sichuan peppercorns

1½ tsp chilli flakes

3 tbsp Shaoxing wine

1½ tbsp garlic

1½ tbsp ginger paste

Method

3 tbsp dark soy sauce

3 tbsp light soy sauce

1½ tsp sesame oil

3 tbsp palm sugar

TO SERVE:

Chopped peanuts

Chilli flakes

1. Heat oven to 160c/140c fan/gas 3. Toss chicken in 1 tsp salt and baking powder. Put wings on a rack over an oven tray. Bake for 30 minutes, turning halfway. Turn heat up to 220c/200c fan/ gas 7 and roast for another 20 minutes.

2. Meanwhile, toast peppercorns and chilli flakes until fragrant (two minutes). Grind. Tip into a pan, add rest of the ingredients except peanuts and chilli flakes. Whisk to combine, then cook over a medium heat for eight to ten minutes until thickened and bubbling. Set aside.

3. Tip chicken onto tray and coat in the glaze. Return to oven for five minutes until bubbling and sticky. Serve scattered with peanuts and chilli flakes.

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