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Sticky Szechuan Chicken Wings
Recipe by Hoda Kobeissi
These golden and glazed chicken wings are cooked to perfection, served alongside sliced cucumber and spring onions.
- Steps
- Ingredients
Steps
- Preheat oil to 180C.
- For the Fried Chicken Wings, mix 2 teaspoons ground Szechuan pepper and cornflour in a medium bowl. Add chicken wings and toss to coat with mixture. Shake off excess then deep fry, in batches, until golden and chicken is cooked through, about 8 -10 minutes.
- Meanwhile, to make the glaze, place soy sauce, honey and remaining 1 teaspoon of Szechuan peppercorns into a medium frypan and simmer over high heat. Allow to simmer until slightly thickened. Pour immediately over chicken wings.
- To serve, place glazed chicken wings into the middle of a plate. Top with spring onions and serve sliced cucumber on the side.
