Szechuan Spiced Pepper Wings with a Zinging Dip

With Szechuan pepper, ginger, garlic and spring onion dipping sauce

crisp shallots

Made from


  • 300g wings (6-8 per portion)
  • 2 banana shallots
  • 4tbsp cornflour
  • 2cm ginger
  • 1 clove of garlic
  • 1 spring onion
  • 1tsp Szechuan pepper, crushed
  • Juice of a lime
  • 50ml water
  • 1tsp honey
  • 1tbsp fish sauce
  • 1tbsp soy sauce
  • 1 red chilli, sliced
  • Salt and pepper to season
  • Rapeseed oil to fry the shallots
  • Coriander leaves and sliced chillies to serve


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. 

More recipes

This website uses cookies

We use cookies to personalise content, to provide social media features and to analyse our traffic.


For more info visit our Cookie Policy