Ingredients

• 1kg/2lb 3¼oz chicken wings
• cut in half through the joint and tips discarded
• 1 tbsp Sichuan pepper corns
• toasted and ground
• 1 tbsp minced garlic
• 3 tbsp minced fresh ginger
• 3 tbsp finely grated orange zest
• 4 spring onions cut into 2.5cm/1in pieces
• 1 fresh red chilli
• finely chopped
• 2 tbsp liquid honey
• 2 tbsp soy sauce
• 450ml/16¼fl oz corn oil
• 125ml/4½fl oz sesame oil
• salt
• freshly ground black pepper
• 1 tbsp finely grated orange zest
• 2 tbsp chopped parsley
• 2 tbsp snipped chives

Directions

• In a pestle and mortar blend together the peppercorns
• garlic
• ginger
• orange zest
• spring onions and chilli until you have a paste.
• In a large bowl combine the honey
• soy sauce and oils with the paste. Season to taste. Add the chicken wings
• turn to coat
• then allow to marinate for at least 4 hours or preferably overnight.
• Cook the chicken wings in a hot griddle pan or on a hot barbecue for 7-8 minutes each side or until thoroughly cooked and golden brown.
• Garnish the chicken with a mixture of orange zest
• chopped parsley and chives.