Sichuan chicken wings offer a tantalizing fusion of flavors that ignite the palate with a fiery yet addictive sensation. Hailing from the Sichuan province of China, these wings are renowned for their bold, spicy profile, characteristic of the region’s cuisine.
The secret lies in the vibrant combination of Sichuan peppercorns, dried chili peppers, garlic, ginger, and other aromatics, creating a complex and deeply satisfying flavor profile. The wings are typically marinated to infuse them with these intense flavors before being fried to crispy perfection.
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Sichuan chicken wings
Course: MainCuisine: ChineseDifficulty: Easy4
servings10
minutes55
minutes310
kcalTry these spicy, sticky Sichuan chicken wings at a Chinese banquet. Scatter over chopped peanuts and chilli flakes and serve as a starter or main
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
Directions
- 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.
- 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.
- 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.