And the winner is….. Kung Pao Chicken Wings!
Last week I asked for your favourite chicken wing recipe and there were so many good ones, it took me a few days to choose. In the end I went for these spicy sweet flavour bombs: Kung Pao Chicken wings. Man oh man, they were finger licking good! I love the deep fried dried chilis and the tingly sechuan peppers in the sauce.
Served with a quick veggie, garlic & soy sauce stir fry and some steamed rice, not bad for a Sunday!
Inspired by a recipe from Marion Grasby.
Kung Pao Chicken Wings
- 12 chicken wings, cut into drumettes and wingettes
- 8 mild dried red chillies
- 2 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 3 tsp finely chopped fresh ginger
- 1 tsp Sechuan peppercorns, crushed
- 1 tsp sesame oil
- 2 spring onions, sliced, green and white parts separated
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine or sherry
- 1 tbsp honey
- 1 tbsp white or black vinegar
- 1 tbsp water
- 1½ tbsp caster sugar
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tsp cornflour (cornstarch)
Preheat oven to 200°C
Combine all the ingredients for the marinade in a bowl. Add the chicken and stir to coat. Allow to marinate for at least 30 minutes or ideally overnight if possible.
Combine all the ingredients for the sauce in a bowl. Set aside until needed.
Use scissors to cut the chillies into 3-4cm pieces, discard the seeds if you don't want it too spicy.
Spread out the wings on a baking tray and roast in the oven for 30-40 minutes or until cooked through and golden. Flipping them around half way.
Heat the oil in a wok over medium-high heat.
Add the garlic, ginger, pale part of the spring onion, chili and Sechuan peppercorns and stir-fry for 30 seconds.
Add the sauce and simmer for 1 minute 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.
Serve as is for finger food or with steamed rice and some veggies to make into a meal.