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Antony Worrall Thompson's Sweet and Spicy Chicken Wings

22 JULY 2010

INGREDIENTS

• 20 Freedom Food-labelled chicken wings
• (about 1.6kg/3½1b), cut in half through the joint, tips discarded

For the marinade

• 2 tbsp Szechuan peppercorns, toasted in a dry frying pan, then ground
• 1 tbsp peeled and chopped garlic
• 3 tbsp finely chopped fresh ginger
• 3 tbsp grated orange zest (from about 4 large oranges)
• 4 spring onions, trimmed and chopped
• 1 chilli, deseeded and chopped
• 2 tbsp clear honey
• 2 tbsp soy sauce
• 150ml/¼pt vegetable oil
• 50ml/2fl oz toasted sesame oil
• Salt and freshly ground black pepper

METHOD

Start by making the marinade. In a food processor, blend the ground Szechuan peppercorns, garlic, ginger, orange zest, spring onions and chilli to a rough paste.

Add the honey, soy and oils and whizz to a fairly smooth consistency. Season generously with salt and black pepper and transfer to a large bowl.

Add the chicken and coat well. Cover and marinate in the fridge for at least 4 hours, turning occasionally. Remove from the fridge 30 minutes before cooking.

Drain the chicken from the marinade and cook on the prepared barbecue grill for 7-8 minutes on each side until thoroughly cooked and lightly charred.