Sichuan chicken wings

• chicken wings↗800g g
• baking powder↗1 tbsp tbsp
• Sichuan peppercorns1½ tsp tsp
• chilli flakes↗1½ tsp tsp
• Shaoxing wine↗3 tbsp tbsp
• garlic and ginger paste1½ tbsp tbsp
• dark soy sauce↗3 tbsp tbsp
• light soy sauce↗3 tbsp tbsp
• sesame oil↗1½ tsp tsp
• palm sugar↗3 tbsp tbsp
• chopped peanuts
• chilli flakes↗

Step-by-step instructions

1. 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.

2. 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.

3. 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.