Salt and pepper chicken wings

Pat the chicken wings dry.

Mix the sugar, salt, soy sauce, cooking wine, grated ginger and grated garlic, then massage into the wings for a few minutes.

Marinate in the fridge at least one hour, or overnight.

Stir the Sichuan peppercorns, salt, white peppercorns and black peppercorns in the wok over low heat for two to three minutes, then cool.

Grind to a fine powder in a spice grinder and mix in the red chili powder. Store the surplus sealed in the fridge up to five months.

Mix the flour, cornstarch and baking powder.

Spread a layer of the flour mixture in a big container, lay the wings in one by one, cover with another layer, lid on and shake well. Press any bald spots until coated. Work in batches if needed.

Knock off the excess flour and rest the wings 15 minutes so the coating bonds.

Heat 2.5 cups of oil to 320 degrees Fahrenheit and fry the wings, added one by one, for five to six minutes. Fry in two to three batches and sieve the crumbs out between batches.

Rest the wings 15 minutes, then raise the oil to 380 degrees Fahrenheit and fry about three minutes more until golden brown. Drain on a rack.

Pour off most of the oil, leaving about two teaspoons. Stir the garlic, ginger and red and green chilies over medium heat for a minute until fragrant.

Return the wings with the diced scallions, sprinkle over half a teaspoon of the jiao yan seasoning and toss thoroughly.