If you love chicken wings as much as me, add these to your list: they’re sticky, tangy, glossy bits of heaven! Baked in the oven, they’re remarkably easy to rustle up, while roasted, crushed peanuts as a finishing touch take them to the next level, too.
500g (1 lb) chicken wings or drumettes
8 mild dried red chillies
2 tbsp vegetable oil
2 garlic cloves, finely chopped
3 tsp finely chopped fresh ginger
1 tsp Sichuan peppercorns, crushed
1 tsp sesame oil
2 spring onions (scallions), sliced, green and white parts separated
¼ cup roasted peanuts, crushed or finely chopped
1 tbsp light soy sauce
1 tbsp Shaoxing wine
1 tbsp honey
1 tbsp white vinegar
1 tbsp water
1½ tbsp caster sugar
2 tbsp light soy sauce
2 tsp dark soy sauce
2 tsp cornflour (cornstarch)
Preheat oven to 200°C/400°F.
Combine all the ingredients for the marinade in a glass or ceramic bowl. Add the chicken and stir to coat. Allow to marinate for at least 10 minutes or ideally overnight if possible.
Combine all the ingredients for the sauce in a bowl. Set aside until required.
Use scissors to cut the chillies into 3-4cm pieces.
Spread out the wings on a baking tray and roast in the oven for 30 minutes or until cooked through and golden.
Heat the oil in a wok over medium-high heat. Add the garlic, ginger, pale part of the spring onion, chilli and Sichuan peppercorns. Stir-fry for 30 seconds. Then add the sauce and simmer for 1 minute or until thickened. Add the chicken and roasting juices and stir-fry until the sauce is thick and glossy. Drizzle over the sesame oil and add toss through the spring onion.
Serve sprinkled with peanuts and serve.