chongqing wings

Chongqing wings

Serves 2


500g chicken wings
3 tbsp rice flour
Vegetable oil for deep frying
1 tbsp sichuan peppercorns
1 tsp fennel seeds
1 tsp cumin seeds (or powder)
1 tsp whole cloves (or powder)
1 tbsp chilli powder
2 star anise
8-10 whole dried chillies
3 cloves garlic, whole
5cm piece ginger, finely sliced
1 tsp caster sugar
1-2 tbsp soy sauce
2 spring onions, finely sliced


Place chicken wings and rice flour in a medium bowl and toss to lightly coat. Heat vegetable oil to 180°C and fry wings for 3-4 minutes or until cooked and golden. Drain on paper towel and transfer to a clean bowl.

Heat a large frying pan or wok over high heat. Toast sichuan peppercorns, fennel, cumin, cloves, chilli powder and star anise for 1-2 minutes or until fragrant. Transfer to a mortar and pestle or spice grinder and grind to a fine powder.

Sprinkle ground spices over cooked chicken wings and toss to coat. 

Heat 1 tbsp vegetable oil in frying pan or wok over high heat. Add dried whole chillies, ginger and garlic and cook for 1-2 minutes until just starting to soften and colour.

Add chicken wings to the frying pan with sugar and soy sauce and toss to coat. Transfer to a serving bowl, sprinkle over sliced spring onions and serve.