Name: Sichuan chicken wings
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -

Ingredients for - Sichuan chicken wings

1. 800g chicken wings

2. 1 tbsp baking powder

3. 1½ tsp Sichuan peppercorns

4. 1½ tsp chilli flakes

5. 3 tbsp Shaoxing wine

6. 1½ tbsp garlic and ginger paste

7. 3 tbsp dark soy sauce

8. 3 tbsp light soy sauce

9. 1½ tsp sesame oil

10. 3 tbsp palm sugar

11. Chopped peanuts

12. chilli flakes

How to cook deliciously - Sichuan chicken wings

1 . Stage

Heat oven to 160C/140C fan/gas 3. Toss the chicken in a pinch of 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 . Stage

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 . Stage

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.