A plate serving sichuan chicken wings

Sichuan chicken wings

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(3 ratings)

Prep: 10 mins Cook: 55 mins


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 and extra info

Nutrition: Per serving

  • kcal310
  • fat17g
  • saturates5g
  • carbs9g
  • sugars7g
  • fibre1g
  • protein28g
  • salt5.5g
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  • 800g chicken wings
  • 1 tbsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1½ tsp Sichuan peppercorns
  • 1½ tsp chilli flakes
  • 3 tbsp Shaoxing wine
  • 1½ tbsp garlic and ginger paste
  • 3 tbsp dark soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 3 tbsp light soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1½ tsp sesame oil
  • 3 tbsp palm sugar

To serve

  • chopped peanuts
  • chilli flakes


  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.

  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. 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.

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Comments, questions and tips

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14th Apr, 2020
11th Mar, 2018
Have made this twice now. I was unconvinced by the salt and baking powder and whilst they do go very crispy I found them very salty to eat. Second time I cooked without either and put my fan oven at 220 for 20 mins to crisp them up. Delicious - dark and sticky with a lovely flavour
3rd Jun, 2020
What can I use as an alternative to palm sugar?
lulu_grimes's picture
7th Jun, 2020
HI, You could use light soft brown sugar instead. Lulu
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