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Kung Pao Chicken Wings

Kung Pao Chicken Wings

These Kung Pao wings are spicy but not overpowering. They are something a little different from the usual chicken wings coated in Franks Hot Sauce. 

Put the effort into making these and you will be pleasantly surprised. 

Cooking surfaces

Plate setter icon

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Wok

BBQ Temperature

200°C

Ingredients

  • 12 (about 1.2kg) chicken wings
  • 2 tablespoons cornflour
  • 1 tablespoon finely grated fresh ginger
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing wine 
  • 40g toasted raw peanuts (optional)

For the sauce

  • 2 tbsp light soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp white vinegar
  • 1 tbsp brown sugar
  • 1/2 tsp ground Sichuan pepper (see notes)
  • 2 tbsp vegetable oil
  • 3 whole long dried chillies, halved lengthways and seeds discarded
  • 4 garlic cloves, finely chopped
  • 4 spring onions, thinly sliced, white and green parts separated
  • 1 tsp cornflour (mixed with 2 tbsp water)

Equipment

  • I like to use the Big Green Egg Wok with the EGGspander basket. Contact me if you would like me to quote you for these. 

Method

  1. Cut your wings into two pieces through the joint.
  2. In a bowl mix all the ingredients of the main cook (not the sauce) and add the wings. 
  3. Marinade overnight. 
  4. Setup your Egg for an indirect cook at 180°C with the ConvEGGtor feet up, and the stainless grid on top. 
  5. Cook your marinated wings for about 35-40 minutes until their internal temp is about 85°C, turning halfway through the cook. 
  6. Once cooked set aside in a bowl.
  7. Now, set up your Egg to cook with the Wok (direct cook using the ConvEGGtor basket).
  8. Add your oil to the wok and your chillis, don’t get the wok too hot. Cook until the chilli starts to darken. 
  9. Now add the white parts of the spring onions and the garlic.  Cook for 30 seconds.
  10. Now add all the other ingredients except the cornflour and cook for 30 seconds. 
  11. Finally, add the cornflour mix and cook until the sauce thickens. 
  12. Toss in your chicken wings to cost them all thoroughly. 
  13. Serve onto a plate and top with the uncooked green sprint onion and if you using them, the chopped peanuts.
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