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
then
BBQ Temperature
Ingredients
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12 (about 1.2kg) chicken wings
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2 tablespoons cornflour
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1 tablespoon finely grated fresh ginger
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1 tablespoon light soy sauce
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1 tablespoon Shaoxing wine
- 40g toasted raw peanuts (optional)
For the sauce
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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
- Cut your wings into two pieces through the joint.
- In a bowl mix all the ingredients of the main cook (not the sauce) and add the wings.
- Marinade overnight.
- Setup your Egg for an indirect cook at 180°C with the ConvEGGtor feet up, and the stainless grid on top.
- Cook your marinated wings for about 35-40 minutes until their internal temp is about 85°C, turning halfway through the cook.
- Once cooked set aside in a bowl.
- Now, set up your Egg to cook with the Wok (direct cook using the ConvEGGtor basket).
- Add your oil to the wok and your chillis, don’t get the wok too hot. Cook until the chilli starts to darken.
- Now add the white parts of the spring onions and the garlic. Cook for 30 seconds.
- Now add all the other ingredients except the cornflour and cook for 30 seconds.
- Finally, add the cornflour mix and cook until the sauce thickens.
- Toss in your chicken wings to cost them all thoroughly.
- Serve onto a plate and top with the uncooked green sprint onion and if you using them, the chopped peanuts.
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