Wings and a Beer

Oh LORD

I've hyped this recipe up haven't I?????

This is it, after working something like 89 hours last week Hamish had last night off and was able to write the recipe for me. LOVE YOU HAMISH!!! THANK YOU!!!!

These wings tingle they will literally make your lips kind of numb, if you want less tingle use less green SZECHUAN. I love these wings with a beer, that's all you really need. WINGS AND A BEER.

THE Wing Recipe

Wings  (the amount you require depending on how many peeps you are serving)

Master Stock

Fish Sauce

Rice Flour

Szechuan Salt

Limes

Corriander

Chili

Szechuan Salt 

green szechuan peppercorn

1/2 black peppercorns

1/4 cup dried mandarin peel

1/4 cup chilli flakes 

1 cup rock salt in

Put wings in boiling master stock and slowly simmer for 2 minutes.
The recipe that I use these days can be found here, Teage Ezard has always used this recipe and it is copied in many restaurants around Australia.

Allow to cool in stock
Strain and dry wings uncovered in fridge
Submerge wings in fish sauce, then coat in rice flour and deep fry @ 180 degrees until golden brown.
Drain excess oil and then toss in bowl with Szechuan salt, corriander leaves, spring onion, mint and long red chilli.

Serve with wedge of lime and a beer

Szechuan salt recipe
Roast 1/2 cup green szechuan peppercorn, 1/2 cup black peppercorn, 1/4 cup dried mandarin peel, 1/4 cup chilli flakes and 1 cup rock salt in dry pan over low heat for 10 minutes, moving constantly.
Mortar and pestle until mostly smooth