Chinese recipe for 4 people, takes only 55 mins; recipe has chicken wings, baking powder, sichuan peppercorns, chilli flakes, shaoxing wine, garlic and ginger paste, soy sauce, soy sauce, sesame oil, palm sugar, peanuts and chilli flakes.
Sichuan chicken wings
Course: Chinese
Servings
4
servings
Prep time
10 mins
Ingredients
- Chilli Flakes: 1 1/2 tsp chilli flakes
- Soy Sauce: 3 tbsp dark soy sauce
- Sesame Oil: 1 1/2 tsp sesame oil
- Baking Powder: 1 tbsp baking powder
- Peanuts: chopped peanuts
- Palm Sugar: 3 tbsp palm sugar
- Sichuan Peppercorns: 1 1/2 tsp Sichuan peppercorns
- Chicken Wings: 800g chicken wings
- Shaoxing Wine: 3 tbsp Shaoxing wine
- Garlic And Ginger Paste: 1 1/2 tbsp garlic and ginger paste
Directions
- 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.
- Meanwhile, toast the peppercorns and chilli flakes until fragrant, about 2 mins, then grind using apestle 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.
- 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.
