1 tsp black peppercorns
1 tsp Sichuan peppercorns
1kg (2 lb) chicken wings
1tbsp baking powder
1tbsp sea salt
vegetable oil for brushing
1 tsp finely chopped spring onion (scallions)
¼ cup hot sauce (e.g. my Coconut Sriracha) or any other kind of dipping sauce you fancy
Preheat the oven to 120°C/250°F.
Use a mortar and pestle or a spice grinder to grind the peppercorns to a fine powder. Sprinkle over the chicken wings. Add the baking powder and salt to to the wings and mix well.
Place a rack into a baking tray and brush with oil. Spread the wings out on the rack. Cook in the oven for 30 minutes. Turn the wings over. Increase oven heat to 200°C/390°F and cook for another 30-40 minutes or until crispy and cooked through.
Transfer to a serving plate. Sprinkle with spring onions and serve with your choice of sauce.
I love the numbing of the Szechwan pepper and the crunch the baking soda gives these wings. It’s a regular for us.