Sichuan Chicken Wings

4 people
00h 10
00h 55
Credit: BBC Good Food
  1. 1). Heat Oven to 160C, Toss the Chicken in one tablespoon of salt and baking powder (this is great for getting the skin crispy) Put the wings on a wire rack over an oven tray. Bake for 30 minutes, turning halfway then heat upto 200C and cook for 20 minutes more.
  2. 2). In the meantime, 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 Wings off the Rack and tip them onto the tray, then coat in the glaze. Return to the oven for 5 minutes until bubbly and sticky. Serve with chilli flakes and peanuts.

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