Sichuan Chicken Wings

Ingredients

• 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
• chopped peanuts
• chilli flakes

Preparation

Serves 4

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.