Spicy Kung Pao Chicken Wings
Crispy fried chicken wings tossed in a bold, savory, and spicy Szechuan-inspired sauce with crunchy peanuts.
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Ingredients
- 2 lbs Chicken wings (flats and drumettes)
- 1/2 cup Cornstarch
- 3 tbsp Soy sauce
- 1 tsp Szechuan peppercorns, toasted and crushed
- 10 pieces Dried red chili peppers
- 1/4 cup Roasted peanuts
- 2 tbsp Rice vinegar
- 2 tbsp Brown sugar
- 1 tbsp Fresh ginger, minced
- 3 cloves Garlic, minced
- 1 tsp Sesame oil
- 2 stalks Green onions, sliced(optional)
Instructions
- 1
Pat the chicken wings completely dry with paper towels to ensure maximum crispiness.
- 2
Toss the wings in cornstarch and a pinch of salt until evenly coated, shaking off any excess.
- 3
Deep fry the wings in 375°F (190°C) oil for 10-12 minutes until golden brown and crispy, then drain on a wire rack.
- 4
In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, and sesame oil to create the sauce base.
- 5
In a large wok or skillet, heat a tablespoon of oil over medium heat and sauté the garlic, ginger, and dried chilies until fragrant.
- 6
Add the prepared sauce mixture to the wok and simmer for 2 minutes until it begins to thicken into a glaze.
- 7
Add the fried wings, roasted peanuts, and crushed Szechuan peppercorns to the wok, tossing rapidly to coat every wing.
- 8
Garnish with sliced green onions and serve immediately while hot.
Nutrition per Serving
485
Calories
32g
Protein
18g
Carbs
32g
Fat
2g
Fiber
7g
Sugar
980mg
Sodium
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