Make this spice mix in larger amounts and store it in a jar and you’ll never be too far away from a fresh, sizzling plate of chicken wings. If there are any leftovers (unlikely!) then pop them in a lunch box or pack them up for a picnic – they’re just as good cold as they are hot. Click here for more recipes from Schwartz.
Serves 4 
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12 free-range chicken wings
2 tbsp baking powder
1 tbsp salt
6 spring onions, finely sliced
3 red chillis, finely sliced
Good handful of coriander leaves
Numbing spice mix:
2 tbsp Sichuan peppercorns
2 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp red chilli flakes
2 star anise
1 tsp salt
2 tbsp brown sugar
12 free-range chicken wings
2 tbsp baking powder
1 tbsp salt
6 spring onions, finely sliced
3 red chillis, finely sliced
Good handful of coriander leaves
Numbing spice mix:
2 tbsp Sichuan peppercorns
2 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp red chilli flakes
2 star anise
1 tsp salt
2 tbsp brown sugar
Mixing bowl
Wire rack
Roasting tin
Pestle and mortar or coffee grinder
