Sichuan-style slow roast chicken wings

Slow-roast chicken wings with Sichuan-style dry spice rub

Who said commenting doesn't give rewards?

After posting the pics of Pig Flyin's Sichuan chicken wings at our Stomachs Eleven pizza dinner, there was an outcry of comments and tweets requesting the recipe.

He was more than happy to oblige!

Pig Flyin's Sichuan-style slow roast chicken wings

"This isn't a strict recipe. It goes a little by feel, and usually works by sheer pot luck. In other words, you can't go wrong!

You can also make this using lamb ribs or American spare ribs. Lamb ribs are the best, but can sometimes be difficult to find."

1. Separate 1kg of chicken wings into drummettes and mid-wings. Discard the wing tips if you prefer.
2. Mix the wings with Shaoxing rice wine and a splash of soy and marinate overnight, or at least a few hours.
3. Preheat the oven to 180C.
4. Place the chicken wings in a single layer on a shallow baking tray and sprinkle with a little ground cumin and cinnamon - not too much.
5. Slow roast the chicken wings until cooked, turning them over a few times throughout so they cook evenly. I prefer them to be quite dry. The meat should just starting to retract from the bone. Times will vary but it should be about 30 minutes or slightly more.
6. Transfer the wings to a mixing bowl. Sprinkle liberally (and to taste) with the spice rub, toss well and serve while hot.

Spice Rub

This is a strong mix that will keep for a few weeks in a tightly closed jar. The measurements given are not precise - devise your own blend according your own preference and taste. The amount below should be sufficient for 1kg - 2kg of chicken wings.

Suggested amounts:
3 tablespoons ground cinnamon
3 tablespoons fennel seed

3 tablespoons sichuan pepper

3 tablespoon cumin
dry chillies (as much as you want)
salt to taste
roasted sesame seeds

1. Separate the whole and the ground spices onto two shallow trays and warm them up in a 100C oven for about ten minutes or until they smell fantastic.
2. I believe texture is important with this spice rub so the sequence of grinding makes a difference.
3. Start with the sichuan pepper, cumin and salt, pounding them in a mortar and pestle until the mixture is finely ground.
4. Add the dried chillies and pound.
5. Add the fennel seeds and pound them very briefly so there is still an element of texture and some whole seeds remaining.
6. Add the ground cinnamon.
7. Add the roasted sesame seeds last, pounding very lightly so as to maintain volume and texture.