Chongqing chicken wings

Name: Chongqing chicken wings
Yield: 4
Ingredients: 12 chicken wings, wing tips removed, cut in half through the joint; Sunflower oil, to deep-fry; 20.00 ml peanut oil; 20.00 ml each green Sichuan peppercorns red Sichuan peppercorns (from Asian grocers); 1 long dried red chilli, chopped, plus 2 whole long dried red chillies 1 tbs chilli bean sauce (from Asian grocers); 1 garlic clove, finely grated; 4.00cm piece ginger, finely grated; 1 tsp chicken stock powder; 2 spring onions, thinly sliced; 1 tsp sesame oil; 1 tsp Chinese rice wine (shaohsing); 40.00 ml white sesame seeds, toasted; Store-bought chilli garlic sauce, to serve; 350ml Chinese rice wine (shaohsing); 20.00 ml caster sugar; 4.00 garlic cloves, finely grated; 1 tsp freshly ground white pepper

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These peppery chicken wings by chefs Patrick Friesen, Eric Koh and Christoper Hogarth are bursting with flavour. Best served as part of a Chinese banquet, or as a spicy starter.

12 chicken wings, wing tips removed, cut in half through the joint
Sunflower oil, to deep-fry
1 tbs peanut oil
1 tbs each green Sichuan peppercorns and red Sichuan peppercorns (from Asian grocers)
1 long dried red chilli, chopped, plus 2 whole long dried red chillies 1 tbs chilli bean sauce (from Asian grocers)
1 garlic clove, finely grated
2cm piece ginger, finely grated
1 tsp chicken stock powder
2 spring onions, thinly sliced
1 tsp sesame oil
1 tsp Chinese rice wine (shaohsing)
2 tbs white sesame seeds, toasted
Store-bought chilli garlic sauce, to serve

Marinade

350ml Chinese rice wine (shaohsing)
1 tbs caster sugar
2cm piece ginger, finely grated
2 garlic cloves, finely grated
2 garlic cloves, finely grated
1 tsp freshly ground white pepper

Method

1.

For the marinade, place all ingredients and 2 tsp salt in a large bowl and stir to combine. Add chicken wings, cover with plastic wrap and chill for at least 2 hours or overnight to marinate.
2.

Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 180°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough).
3.

Remove chicken from marinade and place in a colander to drain. Pat dry with paper towel. Deep-fry chicken for 4-5 minutes until crispy and cooked through. Drain on paper towel.
4.

Meanwhile, heat peanut oil in a wok over high heat. Add peppercorns, chopped and whole dried chilli, chilli bean sauce, garlic and ginger.
5.

Cook, stirring, for 3-4 minutes until fragrant and oil is red. Add stock powder and spring onions, and cook for a further 30 seconds, then add chicken, sesame oil and rice wine, and toss to coat. Season and remove from heat.
6.

Scatter chicken wings with sesame seeds and serve with chilli garlic sauce.