KANG PAO CHICKEN WINGS
One word here and that is EPIC!!. or maybe a few more words….sticky, glossy and all things good!! And the best part is we bake the wings and no deep frying…TOLD YOU EPIC 😉👌🏻
Kung Pao chicken wings are an awesome, delicious alternative to the traditional hot wings or honey bbq wings you see all over the place. The spicy, tangy sauce, oven “fried” chicken wings (I have a fool-proof method that will get you really crispy wings in the oven!). As you can see honey in the ingredient list. Its nit a traditional ingredient obviously in kung pao but what it do is when the wings are baking in the oven, the honey will help in the browning and give that perfect charred effect.
If you’re familiar with traditional Kung Pao Chicken, you’ll find this recipe is a more tangy and slightly sweeter version of the authentic sauce, perfect with wings. You can follow the recipe as-is or tinker with the sauce until it meets your taste preferences. Of course, I’d suggest following the recipe the first time, and then customize the second time (believe you, me, it’s not a “one-time” kind of dish). You will make this one over and over again for dinner, snacks, super bowl parties and friendly gatherings, and you WILL receive kudos!
On with the recipe! The ingredient list is a bit long, but I promise everything has a purpose and adds to the flavor of the dish! Can you tell I’m excited about this one? Go for it!
Another key ingredient for a kung pao dish is the dried red chili. ITs not too spicy, I mean they kind of add little heat but more of a dried chili bitter notes to the wings which in my opinion gives that exotic flavor. I would highly recommend to remove most of the seeds so when you do take a bite of it thats sticky juicy sauce, you don’t need a fire extinguisher on your side 😉
INGREDIENTS
500g chicken wings or drumettes
8 mild dried red chillies
2 tbsp vegetable oil
2 garlic cloves, finely chopped
3 tsp finely chopped fresh ginger
1 tbsp crushed chili flakes
1 tsp sesame oil
2 spring onions (scallions), sliced, green and white parts separated
¼ cup roasted peanuts, crushed or finely chopped
Marinade:
1 tbsp light soy sauce
1/2 tbsp rice vinegar
1/2 tbsp apple juice
1 tbsp honey
Sauce:
1 tbsp white vinegar
1 tbsp water
1½ tbsp caster sugar
2 tbsp light soy sauce
2 tsp dark soy sauce
2 tsp cornflour (cornstarch)
INSTRUCTIONS
1.Preheat oven to 200°C/400°F.
Combine all the ingredients for the marinade in a glass or ceramic bowl. Add the chicken and stir to coat. Allow to marinate for at least 10 minutes or ideally overnight if possible.
2.Combine all the ingredients for the sauce in a bowl. Set aside until required.
3.Use scissors to cut the chillies into 3-4cm pieces.
4.Spread out the wings on a baking tray and roast in the oven for 30 minutes or until cooked through and golden.
5.Heat the oil in a wok over medium-high heat. Add the garlic, ginger, pale part of the spring onion, chilli and Sichuan peppercorns. Stir-fry for 30 seconds. Then add the sauce and simmer for 1 minute or until thickened. Add the chicken and roasting juices and stir-fry until the sauce is thick and glossy. Drizzle over the sesame oil and add toss through the spring onion.
6.Serve sprinkled with peanuts and serve.
