Kung Pao Chicken Wings
User Reviews
5
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Prep Time
30 mins
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Cook Time
16 mins
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Total Time
46 mins
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Servings
4
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Calories
268 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Pao Chicken Wings
Description
This recipe starts by marinating chicken wings with Sichuan peppercorn, white pepper, soy sauce, Shaoxing wine, sesame oil, cornstarch, and flour to create a flavorful coating. The wings are baked at a high temperature until crispy on both sides. Midway through baking, a sauce is prepared by warming peanut oil with ginger and garlic, then adding dried whole red chilies, crushed red pepper flakes, Shaoxing wine, sesame oil, chicken stock, sugar, rice vinegar, hoisin sauce, soy sauces, and spicy bean paste. The sauce is thickened with a cornstarch slurry and combined with scallions, roasted peanuts, and cilantro to finish.
The resulting wings have a spicy, aromatic glaze with crunchy peanuts and fresh herbs that add complexity. The baking method ensures crispy skin without deep frying. This dish makes about one dozen wings and is suited as an appetizer or part of a larger meal.
Portion size is indicated to be about 12 wings, which should be considered when planning servings.
Ingredients
For the marinating the chicken wings:
- 12 chicken wingettes rinsed and pat dry
- 12 chicken drumettes rinsed and pat dry
- ¼ teaspoon Sichuan peppercorn ground
- 1/8 teaspoon white pepper
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- ¼ teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon flour
For the Kung Pao sauce:
- 1 teaspoon peanut oil (can substitute vegetable or canola oil)
- 1 teaspoon ginger minced, fresh
- 1 clove garlic (minced)
- 10 red chili pepper dried, whole
- ½ teaspoon red pepper flakes crushed
- 1 teaspoon Shaoxing wine
- ½ teaspoon sesame oil
- ½ cup chicken stock
- 1 tablespoon sugar
- 2 teaspoons rice vinegar
- 1 teaspoon hoisin sauce
- 1 teaspoon soy sauce
- ¼ teaspoon dark soy sauce
- 1 tablespoon bean sauce spicy, or bean paste
- 1 tablespoon cornstarch (mixed into a slurry with 1 tablespoon water)
- 1 scallion (chopped)
- 2 tablespoons peanuts (roasted and chopped)
- 2 tablespoons cilantro (chopped)
Instructions
- Toss the chicken wings in a large mixing bowl along with all the marinade ingredients, ensuring the wings are well coated. Set aside for at least 20 minutes.
- Preheat the oven to 475 degrees F. Line a sheet pan with heavy duty foil for easy clean-up and add a layer of non-stick foil or parchment paper so the wings don't stick. Lay the wings on the sheet pan spaced 2 inches apart, ensuring that as much of the marinade coating is on the wings as possible. Bake in the oven for 16 minutes, flipping them halfway through roasting. Both sides of the wings should be crispy. Halfway through this process (i.e. after you've flipped the wings), make the sauce.
- To make the sauce, add the oil and ginger to a wok or saucepan over low heat. After 15 seconds, add the garlic, whole dried chilies, and crushed red pepper flakes. Toast another 10 seconds and stir in the Shaoxing wine, sesame oil, chicken stock, sugar, rice vinegar, hoisin sauce, soy sauce, dark soy sauce, and spicy bean paste. Stir well and bring to a simmer.
- Stir in cornstarch slurry until the sauce is thick enough to coat a spoon. Add the scallions. By now, the wings should be done cooking. Toss them into the sauce and serve, garnished with chopped peanuts and cilantro. Serve!
- Note: We had these chicken wings without any dipping sauce, but if you'd like to cool off the wings slightly, you can serve with some plain yogurt, mixed with a bit of salt and and chopped cucumber.
Notes
- This recipe yields approximately one dozen chicken wings, suitable for serving a small group or as an appetizer portion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 56mg | 19% |
| Sodium | 433mg | 18% |
| Potassium | 209mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 14mg | 1% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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