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
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