Ingredients

· 800 g chicken wings

· 1 tablespoon baking powder

· 1½ teaspoon Sichuan peppercorns

· 1½ teaspoon chilli flakes

· 3 tablespoons vinegar

· 1½ tablespoon garlic ginger paste

· 3 tablespoons dark soy sauce

· 3 tablespoons light soy sauce

· 1½ teaspoon sesame oil

· 3 tablespoons palm sugar

Method

Heat oven to 160°C. Toss the chicken in a pinch of salt and baking powder. Put the wings on a wire rack set over an oven tray. Bake for 30 minutes, turning halfway, then turn the heat up to 220°C and cook for 20 minutes more. Meanwhile, toast the peppercorns and chilli flakes until fragrant, about two minutes, then grind it finely. Tip into a saucepan, then add the rest of the ingredients except for chopped peanuts and chilli flakes. Whisk to combine, then cook over a medium heat 10 minutes until thickened. Set aside. Take the chicken off the rack, tip onto the tray and coat in the glaze. Return to the oven for five minutes until sticky and bubbling. Serve the chicken with peanuts and chilli flakes.