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
To serve
- chopped peanuts
- chilli flakes
Method
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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.
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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.
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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.