Air-Fried Sichuan Mala Chicken Wings
Crisp air-fried wings tossed in a numbing, spicy mala dust of Sichuan pepper, chilli and cumin.
Raw materials
Dry the wings very well and cook in a single layer.
Ingredients
Method
Sichuan peppercorns numb the tongue. Start with less if you have not tried them.
- 01Thaw
Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking.
- 02Marinate
Pat the wings dry. Toss with the soy sauce, ginger and white pepper. Rest for 10 minutes.
- 03Coat
Toss in the corn flour, shake off the extra and spray with oil.
- 04Air fry
Cook at 200 °C in a single layer for 22 to 25 minutes, turning halfway, until deep golden and crisp. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 05Mix the mala dust
Stir together the ground Sichuan pepper, chilli flakes, cumin, garlic powder, sugar and salt.
- 06Toss and serve
Toss the hot wings in the mala dust. Finish with sesame seeds and spring onion.
Questions
Where do I find Sichuan peppercorns?+
Look in the spice aisle of large supermarkets or online. Toast them briefly in a dry pan and grind.
Can I bake instead?+
Yes. Bake on a rack at 220 °C for 40 minutes, turning once.