Jack Croft and Will Murray served up tasty triple crisp chicken wings with vodka batter and Sichuan glaze on Saturday Kitchen.

The ingredients for the honey Sichuan glaze are: 1 tsp Sichuan peppercorns, 1 tsp dried red chilli flakes, ½ tsp ground black pepper, 1 garlic clove, crushed, 1 tbsp sriracha, 500g honey, 1 tbsp sherry vinegar.For the marinated chicken: 12 chicken wings, 200g sriracha, 2 tsp MSG and 2 tsp salt.

For the dry coating: 300g plain flour, 100g tapioca flour, 100g cornflour, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika and 1 tsp salt.

For the first fried stage: 300g buttermilk, 2 tsp white wine vinegar, 1 tsp Dijon mustard, 1 tsp garlic powder and vegetable oil, for frying.

For the vodka batter: 200g rice flour, 100g self-raising flour, 1 tsp baking powder, 150ml vodka, 300ml beer and 2 tbsp honey.

To serve: spring onions, sliced.

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