Sichuan Chicken Wings

• 12 chicken wings, cut into drummettes and flats 

The Marinade

• 1 tsp baking powder
• 1 tsp salt
• ½ the spice mix

The Spice Mix

• 1 tsp whole Sichuan peppercorns
• 1 tsp whole cumin seeds
• ½ tsp whole fennel seeds
• ½ tbsp chilli flakes
• 1 tsp brown sugar
• ½ tsp salt

The Finishing Oil

• 2 tbsp vegetable oil, heated til smoking hot
• 1 bunch coriander
• 2 spring onions, finely chopped
• ½ the spice mix

Prep your wings
Start by splitting your chicken wings into drums and flats. Use a sharp knife to cut through the joint cleanly. Then, score the skin on each piece—this helps the marinade soak in and flavours penetrate deep into the meat.

Poach before you grill
Bring a pot of water to the boil and gently poach the wings for 10 minutes. Drain and set aside to cool slightly while you prepare your spice mix.

Toast your spice rub
In a dry pan, toast: fennel seeds, cumin seeds, Sichuan peppercorns and dried chilli flakes. 

Toast until fragrant—don’t let them burn! You’re after a nutty aroma, not char. Then grind everything in a pestle and mortar until fine. The Sichuan will hit your nose with that famous citrusy, numbing aroma—magic!

Use half this mixture for your marinade, and set the rest aside to make a Sichuan pepper salt later.

Make a fragrant oil
Finely slice a bunch of spring onions and a handful of fresh coriander. Place in a heatproof bowl and season with a pinch of salt.
Heat up a few tablespoons of neutral oil until smoking hot, then carefully pour over the herb mix. The sizzle should be instant—this oil will be used for basting and dipping.

Marinade the wings
Now that the wings are poached and slightly cooled, toss them in:

A pinch of salt, ½ tsp bicarbonate of soda (this gives extra crispiness), 1½–2 tsp of your Sichuan spice rub.
Coat well—you're looking for a light, even dusting with a gentle brown tint.