A plate serving sichuan chicken wings

Sichuan chicken wings

  • Rating: 4 out of 5.4 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • 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
Advertisement

Ingredients

To serve

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

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.4 ratings
Advertisement
Advertisement
  • Blanket promo

    New! Good Food Deal Get a Beurer electric heated throw for just £49.99

    Get offer
Advertisement

Sponsored content