Gochujang chicken wings

• chicken wings↗1 kg

  1 kg

• baking powder↗3 tbsp

  3 tbsp

• garlic granules↗1 tsp

  1 tsp

• vegetable oil↗2 tbsp

  2 tbsp, plus extra for brushing

• Sichuan peppercorns1 tbsp

  1 tbsp

• garlic cloves↗1-2

  1-2, crushed

• ginger↗10g fresh g

  10g fresh, grated

• gochujang↗1 tbsp

  1 tbsp

• honey↗2½ tbsp

  2½ tbsp

• soy sauce↗1 tbsp

  1 tbsp

• rice vinegar↗2 tbsp

  2 tbsp

Step-by-step instructions

1. 1

   Heat the oven to 220C/200C fan/gas 8. Cut the chicken wings in half at the joints and discard the tips if they are still attached. Using kitchen paper, pat the wings dry, then toss in a bowl with the baking powder, garlic granules, 1 tsp salt and ¼ tsp ground black pepper

2. 2

   Set a wire rack over a foil-lined roasting tray. Brush the wire rack with a little vegetable oil to prevent the wings from sticking. Arrange the wings, skin-side up, on the wire rack. Make sure to space them so that the wings do not overlap. Bake for 1 hr, turning the wings over every 20 mins.

3. 3

   Crush the peppercorns using a pestle and mortar. Put a large frying pan over a medium heat and toast the crushed peppercorns for 2 mins, then tip into a bowl and set aside.

4. 4

   Return the frying pan to the hob with 2 tbsp oil over a medium heat. Add the garlic and ginger and fry for 2 mins until the garlic has softened. Add the gochujang, honey, and soy sauce. Continue to stir for 2 mins until the sauce has thickened slightly. Stir in the crushed peppercorns, rice vinegar and 2 tbsp water or enough to loosen the sauce. Set aside until the wings are cooked.

5. 5

   Once the wings are cooked, add the wings to the sauce and toss until coated. Transfer to a large serving platter and serve immediately with plenty of napkins.