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.

Grill with care
If using skewers, thread the wings through to make flipping easier. Heat your griddle or BBQ to high first to get it hot, then lower to a medium heat to avoid burning the skin.

Place your wings on the grill, turning occasionally and brushing with your spring onion-coriander oil as they cook. The wings are already cooked through from poaching, so you're just looking for colour and crispiness.

Finish and serve
Once you’ve got a lovely char on both sides, remove the wings from the heat and sprinkle with your Sichuan pepper salt (made by mixing your remaining spice rub with some salt and brown sugar).

Serve hot, with extra dipping oil on the side if you like.