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Sichuan chicken wings

 


Method 1

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

step 1

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.

step 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.

step 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.

Method 2

🔥 Sichuan Chicken Wings Recipe

🐔 Ingredients:

For the chicken wings:

1.5 to 2 lbs (700-900g) chicken wings (split into drumettes and flats)

1 tbsp light soy sauce

1 tbsp Shaoxing wine (or dry sherry)

1 tsp salt

½ tsp white pepper

1 tsp cornstarch

For the sauce:

2 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp Chinese black vinegar (or rice vinegar)

1 tbsp sugar (brown sugar or regular)

1 tbsp chili oil (preferably with sediment)

1 tsp Sichuan peppercorns (toasted and lightly crushed)

4-6 dried red chilies (cut into halves)

2 cloves garlic (minced)

1-inch piece of ginger (minced)

2 scallions (white and green parts separated, sliced)

1 tbsp water (optional, to thin the sauce)

Optional Garnish:

Toasted sesame seeds

Extra chopped scallions

Crushed peanuts

🍳 Instructions:

1. Marinate the Wings (30 min – 2 hrs)

In a large bowl, mix chicken wings with soy sauce, Shaoxing wine, salt, white pepper, and cornstarch.

Let them marinate for at least 30 minutes (or up to 2 hours in the fridge).

2. Prepare Sauce Mix

In a small bowl, combine: light soy sauce, dark soy sauce, vinegar, sugar, and chili oil. Set aside.

3. Cook the Wings

Option A (Fry): Heat oil in a wok or deep skillet (~350°F / 175°C). Fry wings until golden brown and crispy (8–10 min), then drain on paper towels.

Option B (Bake): Preheat oven to 425°F (220°C). Place wings on a rack over a baking tray. Bake for 40–45 minutes, flipping once halfway.

Option C (Air Fry): 375°F (190°C) for 25–30 minutes, shaking halfway through.

4. Toss in the Sauce

Heat 1 tbsp oil in a wok or skillet over medium heat.

Add Sichuan peppercorns and dried chilies, stir-fry until fragrant (30 seconds).

Add garlic, ginger, and scallion whites — stir for another 30 seconds.

Pour in the sauce mixture, stir until it bubbles.

Add wings and toss to coat well in the sauce. Let it reduce slightly for a sticky coating (1–2 minutes).

5. Garnish & Serve

Top with scallion greens, sesame seeds, or crushed peanuts.

Serve hot with rice or cold beer 🍺



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