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A hand holding a golden brown Kung Pao Chicken wing garnished with peanuts

Kung Pao Chicken Wings

A plate of golden brown and spicy Kung Pao Chicken Wings topped with peanuts, scallions and chile peppers

 

A Kung Pao Chicken drumette leaning against a pile of chicken wings with chopped peanuts and scallions

I like Kung Pao Chicken and I like chicken wings but I absolutely love these Kung Pao Chicken Wings.  Why?  Well, for one thing they are delicious.  Tender on the inside and coated in a mouthwatering salty, sweet and spicy sauce.  They don’t take much prep or an extensive amount of time to throw together.  As far as wing recipes, it is as easy as they come.  Just cook in a bubbling sauce for 5 minutes on the stove top, bake in the oven for 30 minutes and toss in a thickened sauce afterward.  Garnish with crushed peanuts and chopped scallions, and you’re ready to eat.  If only all things could be this tasty and easy.

 

 

 

 

 

A Kung Pao sauce consisting of soy sauce, garlic, ginger, Szechuan peppercorns and chiles.
Preheat oven to 450F/ 230C. Separate wings into flats and drumettes.  You can cut off the wing tips if you like, but if you’re like me, just keep them on. Combine soy sauce, vinegar, sugar, crushed ginger, crushed garlic cloves, Szechuan peppercorns and red chiles together in a bowl and mix well. In a large frying pan or skillet, add soy sauce mixture to pan and cook over medium high heat for a minute or so until sauce is bubbling.

 

Raw chicken wings being tossed in the Kung Pao sauce in a pan
Add chicken wings and coat in sauce.  Cook for 5 minutes in sauce, making sure to evenly cook both sides.

 

 

An oven tray of golden brown roasted chicken wings.
Remove chicken wings from sauce and transfer to a baking tray. Cook in the oven for 20-30 minutes or until fully cooked.

 

 

Roasted chicken wings being tossed in a thickened Kung Pao Sauce
After chicken wings are fully cooked (and nice and crispy), make the Kung Pao Sauce to toss them in.  Whisk together 1 tsp of cornstarch into 1 tbsp water and add to sauce along with sesame oil.  Cook over medium high heat until sauce has thickened. Turn off heat, add cooked chicken wings to sauce mixture and toss together until everything is evenly coated.

 

 

A party plate of Kung Pao Chicken wings garnished with chopped green scallions and peanuts
Transfer wings to a plate and garnish with crushed peanuts and chopped scallions on top.

 

 

 

 

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A hand holding a golden brown Kung Pao Chicken wing garnished with peanuts

Kung Pao Chicken Wings


  • Author: Spicepaw
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 12 wings 1x

Description

Oven baked chicken wings tossed in a salty, sweet and spicy Kung Pao sauce. A deliciously simple recipe that is easy to throw together. #easyrecipes #appetizer #chicken #chickenwings #spicy


Scale

Ingredients

2 tbsp soy sauce

2 tbsp Chinese black vinegar or rice vinegar

1 tbsp sugar

1/2 cup (120 ml) water

1 inch/ 2.5 cm ginger (peeled and crushed)

3 garlic cloves (crushed)

1 tsp sesame oil

1 tsp Szechuan peppercorns

5 dried red chiles (broken in half)

1 tsp cornstarch mixed with 1 tbsp of water

23 scallions stalks (chopped)

12 tbsp peanuts (crushed)

812 chicken wings


Instructions

Preheat oven to 450F/ 230C.

Separate wings into flats and drumettes.  You can cut off the wing tips if you like, but if you’re like me, just keep them on.

Combine soy sauce, vinegar, sugar, crushed ginger, crushed garlic cloves, Szechuan peppercorns and red chiles together in a bowl and mix well.

In a large frying pan or skillet, add soy sauce mixture to pan and cook over medium high heat for a minute or so until sauce is bubbling.

Add chicken wings and coat in sauce.  Cook for 5 minutes in sauce, making sure to evenly cook both sides.

Remove chicken wings from sauce and transfer to a baking tray.

Cook in the oven for 20-30 minutes or until fully cooked.

After chicken wings are fully cooked (and nice and crispy), make the Kung Pao Sauce to toss them in.  Whisk together 1 tsp of cornstarch into 1 tbsp water and add to sauce along with sesame oil.  Cook over medium high heat until sauce has thickened.

Turn off heat, add cooked chicken wings to sauce mixture and toss together until everything is evenly coated.

Transfer wings to a plate and garnish with crushed peanuts and chopped scallions on top.


  • Category: Chicken, Appetizer
  • Method: Baking
  • Cuisine: Western

Keywords: chicken, chicken wings, Kung Pao, appetizer, party food

 

 

 

A pile of chicken wings garnished with peanuts and scallions

 

 

Yum

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