Sichuan BBQ Chicken Wings

1kg chicken wings, split into drumettes and wingettes
1 teaspoon bicarbonate of soda
1 teaspoon salt

The Spice Rub
1 tablespoon fennel seeds
1 tablespoon cumin seeds
½ teaspoon Sichuan peppercorns
1 tablespoon chilli flakes

The Spring Onion Oil
3 spring onions, finely sliced
Small handful fresh coriander, finely chopped
4 tablespoons vegetable oil
Pinch of salt

The Sichuan Pepper Salt
Remaining spice rub
1 tablespoon salt
1 tablespoon soft brown sugar

PREPARATION

1. Split the chicken wings into drumettes and wingettes, then score the skin a few times to help the flavours penetrate.
2. Poach the wings in boiling water for 10 minutes, then drain well.
3. Toast the fennel seeds, cumin seeds, Sichuan peppercorns and chilli flakes in a dry pan until fragrant, then grind into a coarse powder.

COOKING

1. Heat the vegetable oil until just smoking and pour it over the spring onions, coriander and salt to make a fragrant oil.
2. Toss the poached wings with the bicarbonate of soda, salt and 1½–2 teaspoons of the spice rub.
3. Mix the remaining spice rub with the salt and brown sugar to make the Sichuan pepper salt.
4. Thread the wings onto skewers if desired for easier turning.
5. Heat a griddle pan or barbecue over a medium-high heat, then reduce to medium once hot.
6. Grill the wings until lightly charred, turning regularly.
7. Brush the wings with the spring onion oil as they cook to keep them moist and flavourful.
8. Continue grilling until the skin is crisp and deeply golden.
9. Sprinkle generously with the Sichuan pepper salt and serve immediately with any remaining spring onion oil for dipping.

School of Wok Tips

• Poaching the wings first helps them cook through evenly and reduces the chance of burning on the barbecue.
• Toasting the whole spices releases their oils and creates a much deeper flavour.
• A little bicarbonate of soda helps produce crispier chicken skin.
• Brush the spring onion oil on while grilling for extra flavour and a beautiful glossy finish.

FAQs

Why poach the wings before grilling?
It cooks the chicken through, shortens the grilling time and helps achieve crisp skin without burning.

Can I cook these on a barbecue?
Yes, they're perfect on a charcoal barbecue and develop even more smoky flavour.

What does Sichuan peppercorn taste like?
Rather than being very hot, it creates a distinctive citrusy aroma and a gentle tingling, numbing sensation on the tongue.