Sichuan x United States
Kung pao chicken wings
Game night wings with a numbing secret.
60 minTime
50 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original686kcalsame
50 gproteinsame
2 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pat the wings very dry. Toss with the baking powder and salt.
- 2Bake on a rack over a tray in the oven at 220°C for 40 to 45 minutes, turning halfway.
- 3Toast the Sichuan peppercorns in a dry pan on low heat for 1 minute, then grind.
- 4Heat the oil in a wok on medium heat. Fry the dried chillies 30 seconds, then the garlic and ginger 30 seconds.
- 5Add the soy, vinegar, sugar, honey and the cornflour mixed with 3 tbsp water. Bubble 1 minute.
- 6Toss in the wings, peanuts and ground peppercorn on high heat for 1 minute. Finish with spring onion and sesame oil.
Serve it like this
Pile the wings high on a dark plate, scatter the peanuts and dried chillies over and finish with a fistful of spring onion. Set a bowl for bones beside it.
