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Triple crisp chicken wings with Sichuan glaze
Fruit and vegetables
1 tsp dried red
chilli
flakes
1
garlic
clove, crushed
1 tsp
garlic
powder
1 tsp
onion
powder
1 tsp
garlic
powder
spring onions
, sliced
Tins, packets and jars
300g/10½oz
plain flour
100g/3½oz
tapioca
flour
1 tsp
Dijon mustard
200g/7oz
rice flour
Cooking ingredients
1 tsp
Sichuan peppercorns
½ tsp ground
black pepper
1 tbsp
sriracha
500g/1lb 2oz
honey
1 tbsp
sherry vinegar
200g/7oz
sriracha
2 tsp
salt
100g/3½oz
cornflour
1 tsp
baking powder
1 tsp
paprika
1 tsp
salt
2 tsp
white wine vinegar
vegetable oil
, for frying
100g/3½oz
self-raising flour
1 tsp
baking powder
2 tbsp
honey
Dairy, eggs and chilled
300g/10½oz
buttermilk
Meat, fish and poultry
12
chicken wings
Other
2 tsp MSG
150ml/¼ pint
vodka
300ml/½ pint
beer
Back to recipe
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