Sichuan Chicken Wings

Method

Try these spicy, sticky Sichuan chicken wings at a Chinese banquet. Scatter over chopped peanuts and chilli flakes and serve as a starter or main.

  • STEP 1

    Heat oven to 160°C/140°C 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.

  • STEP 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.

  • STEP 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.

Credit: Elena Silcock

Ingredients

Prep time: 10 Minutes

Cook time: 55 Minutes

Serves: 4

  • 800g chicken wings

  • 1 tbsp baking powder

  • 1½ tsp Sichuan peppercorns

  • 1½ tsp chilli flakes

  • 3 tbsp Shaoxing wine

  • 1½ tbsp garlic and ginger paste

  • 3 tbsp dark soy sauce

  • 3 tbsp light soy sauce

  • 1½ tsp sesame oil

  • 3 tbsp palm sugar

  • To serve:

  • Chopped peanuts

  • Chilli flakes