800g chicken wings

1 tbsp gluten free baking powder

1½ tsp Sichuan peppercorns

1½ tsp chili flakes

3 tbsp Shaoxing wine

1 tbsp ginger paste

1 tbsp garlic infused oil

3 tbsp soy free seasoning sauce

1½ tsp sesame oil

3 tbsp palm sugar

To serve

chili flakes

Serves - 4


Heat oven to 160C/140C fan/gas 3. Toss the chicken in 1 tsp salt and the gluten free 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 chili 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 chili 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 chili flakes.

Recipe adapted from: Good Food
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