Sichuan Buffalo Wings
If you’re after wings that hit every note – crispy, spicy, tangy, and just a little addictive – these are it. The wings are baked until golden and crunchy, then tossed in a bold chilli butter sauce layered with Sichuan peppercorns for that signature numbing heat. Finished with a fragrant spice dust, they’re the kind of wings you make once and immediately start craving again.
Ingredients: Wings
- 1kg Wings
- 2 tsp Bicarbonate of soda
- 2 tsp Fine sea salt
Chilli Sauce
- 100g Chinese pickled xiaomila chillies (or any red pickled chillies)
- 3 Cloves garlic
- 150ml Water
- 3 Tbsp Apple cider vinegar
- 2 Tbsp Soy sauce
- 1 Tbsp Honey
- ½ Tsp white pepper
- ½ Tsp MSG
- 1 Tsp chicken powder (optional)
- 1 Tsp milk powder
- ½ Tsp fine salt
For Cooking the Sauce
- 2 Tbsp butter
- 3 Cloves garlic, finely chopped
- 1–2 Tsp chilli powder
- ½–1 Tsp chilli flakes
- 1 Tsp Sichuan peppercorns, crushed
- 1 Tbsp cornflour
Spice Dust
- 1 Tsp chilli powder
- 1 Tsp Sichuan peppercorns
- 1 Tsp cumin seeds
- 1 Tbsp sesame seeds
- 1 Tsp salt
- ½ Tsp MSG
- 1 Tsp sugar
Step 1
Pat the chicken wings dry with paper towel. Combine the bicarbonate of soda and salt, then sprinkle evenly over the wings. Place in the fridge for at least 2 hours, or preferably overnight, to help dry out the skin for extra crispiness.
Step 2
Preheat the oven to 200°C. Arrange the wings on a wire rack set over a tray. Bake for 20 minutes, then turn and bake for a further 20 minutes, or until golden and crispy.
Step 3
In a dry pan, toast all the spice dust ingredients until fragrant. Transfer to a pestle and mortar and crush into a coarse powder. Set aside.
Step 4
Blend the pickled chillies, garlic, and water until completely smooth. Strain the mixture into a jug, discarding the solids.
Step 5
Add the vinegar, soy sauce, honey, white pepper, MSG, chicken powder (if using), milk powder, and salt. Whisk well to combine.
Step 6
In a large wok or pan, melt the butter over medium heat. Once foaming, add the chopped garlic, chilli powder, chilli flakes, and Sichuan peppercorns. Cook until the garlic is lightly golden and fragrant.
Step 7
Pour in the prepared chilli mixture and bring to a gentle simmer. Allow it to reduce slightly.
Step 8
Mix the cornflour with a few tablespoons of water to form a slurry, then stir it into the sauce. Cook until the sauce thickens.
Step 9
Taste and adjust seasoning, it should be spicy, tangy, and lightly sweet. Add more chilli, vinegar, or honey as needed.
Step 10
Add the crispy wings to the sauce and toss until evenly coated.
Step 11
Serve immediately, finished with a generous sprinkling of the spice dust.