With Szechuan pepper, ginger, garlic and spring onion dipping sauce
Make the dipping sauce by grating the ginger and garlic into a bowl and finely slice the spring onion and chilli.
Add the remaining dipping sauce ingredients and set aside.
Finely slice the shallots on a mandoline, toss through the cornflour and fry in rapeseed oil at 185c until just starting to turn golden. Drain on kitchen paper, they will crisp.
Cook the wings and serve with the dipping sauce, crisp shallots and coriander leaves and sliced chillies.