{"id":1572,"date":"2010-08-16T09:58:36","date_gmt":"2010-08-16T09:58:36","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=1572"},"modified":"2010-08-16T09:58:36","modified_gmt":"2010-08-16T09:58:36","slug":"recipe-szechuan-chicken-wings","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2010\/08\/16\/recipe-szechuan-chicken-wings\/","title":{"rendered":"Recipe | Szechuan chicken wings"},"content":{"rendered":"

\"\"<\/a>Jay Rayner recently wrote about<\/a> the joys of getting your fingers reet mucky when eating. I can’t say I share his passion. Sure, some things must be eaten with your hands. Someone eating a burger with a knife and fork is either missing the point or at one of those ‘gourmet’ burger places with burgers taller than the water jug<\/a>. But if I can avoid getting my hands dirty, I will. Call it mild OCD.<\/p>\n

Anyroad, chicken wings and hands – a must. If there were ever a food with an inbuilt handle, it’s the chicken wing – the wingtip acts as a sort of edible cocktail stick.<\/p>\n

So next time you’re curled up in front of the telly, get yourself a bucketsworth of chicken wings and whack the oven to 200C. Crush a tablespoon of Szechuan peppercorns in a pestle and mortar or under the back of a ladle and mix with a teaspoon of chilli flakes, a teaspoon of sea salt, a tablespoon of soy sauce, a tablespoon of olive oil and two teaspoons of honey. Toss through the chicken wings and lay on a baking tray. I’d recommend laying on foil, unless you want to spend the next day scrubbing. Bung in the oven and cook for 30-45 minutes until sticky and crisp. Devour with your hands and a pile of paper napkins.<\/p>\n

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Jay Rayner recently wrote about the joys of getting your fingers reet mucky when eating. I can’t say I share his passion. Sure, some things must be eaten with your hands. Someone eating a burger with a knife and fork is either missing the point or at one of those ‘gourmet’ burger places with burgers […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[263,748,768,814],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-pm","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/1572"}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=1572"}],"version-history":[{"count":0,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/1572\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=1572"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=1572"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=1572"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}