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A plate serving sichuan chicken wings

Sichuan chicken wings

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try these spicy, sticky Sichuan chicken wings at a Chinese banquet. Scatter over chopped peanuts and chilli flakes and serve as a starter or main

Nutrition: Per serving
NutrientUnit
kcal310
fat17g
saturates5g
carbs9g
sugars7g
fibre1g
protein28g
salt5.5g
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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

  • STEP 1

    Heat oven to 160C/140C fan/gas 3. Toss the chicken in 1 tsp 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.

Goes well with

Recipe from Good Food magazine, October 2017

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Overall rating

A star rating of 4.3 out of 5.7 ratings
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