Ingredients

· 800 g chicken wings

· 1 tablespoon baking powder

· 1½ teaspoon Sichuan peppercorns

· 1½ teaspoon chilli flakes

· 1½ tablespoon garlic-ginger paste

· 3 tablespoons dark soy sauce

· 3 tablespoons light soy sauce

· 1½ teaspoon sesame oil

· 3 tablespoons palm sugar

To serve

· Chopped peanuts

· Chilli flakes

Method

Heat oven to 160°C. Toss the chicken in one teaspoon salt and baking powder. Put the wings on a wire rack set over an oven tray. Bake for 30 minutes, turning halfway, and then turn the heat up to 220°C and cook for 20 minutes more. Meanwhile, toast the peppercorns and chilli flakes until fragrant, for two minutes, and then grind. Tip into a saucepan; add the rest of the ingredients. Whisk to combine and cook over medium heat until thickened. Set aside. Take the chicken off the rack and tip onto the tray, then coat in the glaze. Return to the oven for 5 minutes. Serve the chicken with peanuts and chilli flakes.