Triple crisp chicken wings with Sichuan glaze

Incredibly flavourful wings with a crispy exterior and a sweet-spicy glaze. While time-consuming, the effort yields restaurant-quality wings perfect for special occasions or impressing guests.

This dish is high in calories, sugar, and fat due to the honey glaze, frying process, and various coatings. While it contains some protein from the chicken, it’s best enjoyed in moderation as part of a balanced diet. (nutri-score)

Ingredients

For the honey Sichuan glaze

• Sichuan peppercorns: 1 tsp
• Dried red chilli flakes: 1 tsp
• Ground black pepper: ½ tsp
• Garlic clove: 1, crushed
• Sriracha: 1 tbsp
• Honey: 500g/1lb 2oz
• Sherry vinegar: 1 tbsp

For the marinated chicken

• Chicken wings: 12
• Sriracha: 200g/7oz
• MSG: 2 tsp
• Salt: 2 tsp

For the dry coating

• Plain flour: 300g/10½oz
• Tapioca flour: 100g/3½oz
• Cornflour: 100g/3½oz
• Baking powder: 1 tsp
• Garlic powder: 1 tsp
• Onion powder: 1 tsp
• Paprika: 1 tsp
• Salt: 1 tsp

For the first fried stage

• Buttermilk: 300g/10½oz
• White wine vinegar: 2 tsp
• Dijon mustard: 1 tsp
• Garlic powder: 1 tsp
• Vegetable oil: for frying

For the vodka batter

• Rice flour: 200g/7oz
• Self-raising flour: 100g/3½oz
• Baking powder: 1 tsp
• Vodka: 150ml/¼ pint
• Beer: 300ml/½ pint
• Honey: 2 tbsp

To serve

• Spring onions: sliced

Method

Prepare the Honey Sichuan Glaze

• Toast Sichuan peppercorns, chilli flakes, and black pepper in a saucepan for 2 minutes.
• Cool and grind the spices to a coarse consistency.
• Heat garlic, sriracha, honey, sherry vinegar, and ground spices in a saucepan for 3 minutes.
• Remove from heat and infuse overnight.
• Strain the glaze and store in an airtight container.

Marinate the Chicken

• Separate chicken wings into winglets and drumlets.
• Mix with sriracha, MSG, and salt in an airtight container.
• Marinate for at least 4 hours.

Cook the Marinated Chicken

• Preheat oven to 170C/150C Fan/Gas 3.
• Bake chicken with marinade, covered, for 20 minutes.
• Cool chicken and coat lightly with dry dredge mixture.
• Leave overnight to dry.

Prepare for Frying

• Mix buttermilk, vinegar, mustard, and garlic powder for the first frying stage.
• Heat oil to 150C in a medium saucepan.
• Coat chicken in buttermilk mixture, then in dry dredge.
• Fry for 8 minutes until golden brown.

Make Vodka Batter and Final Frying

• Prepare vodka batter by mixing flours, baking powder, vodka, beer, and honey.
• Heat oil to 190C.
• Fry chicken pieces, drizzling with vodka batter, for 3 minutes.

Glaze and Serve

• Coat fried chicken in honey Sichuan glaze.
• Garnish with sliced spring onions and serve.

Nutri-score Health Check

This dish receives a Nutri-Score of E, the least healthy rating. The high sugar content from honey, combined with deep-frying in oil, contributes to its poor nutritional profile. The recipe is high in calories, saturated fats, and added sugars. While it contains protein from chicken, the multiple frying stages and sweet glaze outweigh the nutritional benefits, making it a dish best enjoyed in moderation as an occasional treat.