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Kung Pao Chicken Wings

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If you love chicken wings as much as me, add these to your list: they’re sticky, tangy, glossy bits of heaven! Baked in the oven, they’re remarkably easy to rustle up, while roasted, crushed peanuts as a finishing touch take them to the next level, too.

WATCH THIS RECIPE

KUNG PAO CHICKEN WINGS

PREP TIME

15 minutes
COOK TIME

50 minutes
SERVES

4
Ingredients

500g (1 lb) 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 tsp Sichuan peppercorns, crushed

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 tbsp Shaoxing wine
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)

Steps
Step 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.

Step 2

Combine all the ingredients for the sauce in a bowl. Set aside until required.

Step 3

Use scissors to cut the chillies into 3-4cm pieces.

Step 4

Spread out the wings on a baking tray and roast in the oven for 30 minutes or until cooked through and golden.

Step 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.

Step 6

Serve sprinkled with peanuts and serve.

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