Sichuan Chicken Wings
4 people
00h 10
00h 55
Credit: BBC Good Food
- 800 grams Chicken Wings
- 1 tbsp Baking Powder
- 1.5 tsp Sichuan Peppercorn
- 1.5 tsp Chilli Flakes
- 3 tbsp Shaoxing Wine
- 1.5 tbsp Garlic & Chilli Paste
- 3 tbsp Dark Soy Sauce
- 3 tbsp Light Soy Sauce
- 1.5 tsp Sesame Oil
- 3 tbsp Palm Sugar
- To Serve : Chopped Peanuts/Chilli Flakes
- 1). Heat Oven to 160C, Toss the Chicken in one tablespoon of salt and baking powder (this is great for getting the skin crispy) Put the wings on a wire rack over an oven tray. Bake for 30 minutes, turning halfway then heat upto 200C and cook for 20 minutes more.
- 2). In the meantime, 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 Wings off the Rack and tip them onto the tray, then coat in the glaze. Return to the oven for 5 minutes until bubbly and sticky. Serve with chilli flakes and peanuts.
