Name: Kung Pao Chicken Wings | Marion's Kitchen
Prep time: 15 min
Cook time: 50 min
Yield: 4
Cuisine: Chinese
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)

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.

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Kung Pao Chicken Wings

PREP TIME

15 minutes

COOK TIME

50 minutes

SERVES

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

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.
Combine all the ingredients for the sauce in a bowl. Set aside until required.
Use scissors to cut the chillies into 3-4cm pieces.
Spread out the wings on a baking tray and roast in the oven for 30 minutes or until cooked through and golden.
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.
Serve sprinkled with peanuts and serve.

Best-ever chicken recipes Chicken Chinese cuisine Kung Pao Takeaway classics

Kung Pao Chicken Wings

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.
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

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.
Combine all the ingredients for the sauce in a bowl. Set aside until required.
Use scissors to cut the chillies into 3-4cm pieces.
Spread out the wings on a baking tray and roast in the oven for 30 minutes or until cooked through and golden.
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.
Serve sprinkled with peanuts and serve.

Claudia

January 16, 2023

Amazing!

So easy & quicky to prepare & cook. Most importantly really delicious 🤩

Rebecca

One of the best

I absolutely love all of your recipes, but I think this is in my top 3 maybe even my top 1!

This is “mop up the sauce” worthy every single time, easy and better than ones I’ve had in restaurants.

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