Spicy Peanut Chicken Wings — Kung Pao Chicken Wings
Chicken wings tossed in the classic Sichuan kung pao sauce of dried chilli, Sichuan pepper, black vinegar, and peanuts, a bold twist on an American Chinese icon.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 700g chicken wings dry. Toss with 1 tsp salt, 0.5 tsp white pepper, 1 tsp baking powder, and 2 tbsp oil. Snip 10 dried chillies into 1cm pieces. Mince 4 garlic cloves and grate 1 tsp ginger. Whisk 3 tbsp soy sauce, 2 tbsp black vinegar, 2 tbsp sugar, and 1 tsp sesame oil. Measure 60g peanuts and cut 2 spring onions into 1.5cm lengths.
Bake
Spread wings on wire racks over foil-lined trays (use 2 trays or bake in batches if needed). Bake at 220°C for 25–30 minutes, flipping halfway, until skin is deep golden and very crisp.
Bloom
Heat a wok or large skillet over high heat with a thin film of oil. Stir-fry dried chillies and 1 tsp Sichuan pepper 20 seconds until fragrant. Add garlic and ginger, toss 20 seconds until aromatic.
Build
Pour in the sauce mixture and stir 30 seconds over high heat until slightly thickened and glossy.
Finish
Return crispy wings to the wok. Add peanuts and spring onion, toss over high heat 1–2 minutes until evenly coated and heated through.
Plate
Transfer to a serving dish and serve immediately while the wings remain crisp and the sauce clings to every piece.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.