Best 4 Kung Pao Wings Recipes
Feast your taste buds on the tantalizing Kung Pao Wings, a culinary delight that harmonizes the fiery essence of Sichuan cuisine with the comforting embrace of American flavors. These crispy, succulent wings are adorned with a vibrant sauce that awakens the senses with its balance of sweet, savory, and spicy notes. The recipe offers two variations to cater to every palate: the classic Kung Pao Wings, bursting with the authentic flavors of Sichuan peppercorns and chili peppers, and the American-style Kung Pao Wings, featuring a milder blend of spices that retains the iconic sweet and savory profile. Both versions promise an explosion of flavors that will leave you craving more.
Here are our top 4 tried and tested recipes!
KUNG PAO WINGS
Served as an entree over hot cooked rice, these delicious drummettes have plenty of personality-with sweet red pepper for color, red pepper flakes for zip and peanuts for crunch. These kung pao chicken wings are quick and easy to fix, too. -Kathleen Evans, Lacey, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cut chicken wings into 3 sections; discard wing tip section. Set the wings aside. In a small bowl, combine the sugar, cornstarch, water, soy sauce, lemon juice and pepper flakes until blended; set aside. , In a large skillet over medium-high heat, heat oil. Cook chicken wings, uncovered, for 10-15 minutes or until chicken juices run clear, turning occasionally., Add red pepper and onion; cook, uncovered, for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir cornstarch mixture; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and vegetables are tender. Sprinkle with peanuts. Serve with rice. If desired, top with green onions.
Nutrition Facts : Calories 345 calories, Fat 22g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 1027mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 23g protein.
KUNG-POW! BBQ CHICKEN WINGS
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil over high heat. Place the chicken drumettes in the water, reduce the heat to medium and cook for 10 minutes. Carefully strain the wings and pat dry with paper towels. Brush the chicken with olive oil and sprinkle lightly with salt. Place the chicken in a single layer on a baking sheet and roast until cooked through, 30 to 45 minutes.
- In a small saucepan, combine the chicken stock, tamari, ketchup, brown sugar, vinegar, Worcestershire sauce, sesame oil and red pepper flakes. Stir and bring the mixture to a simmer and cook until thickened, about 5 minutes, then remove from the heat.
- Transfer the sauce and chicken to a large bowl. Carefully toss the chicken in the warm sauce until fully coated. Transfer the chicken to a serving plate and garnish with the green onions and more red pepper if you like it really spicy.
KUNG PAO WINGS
From Taste of Home. Editor's note: 1 and 1/2 lbs of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. Omit the first step.)
Provided by Recipe Junkie
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken wings into three sections.
- Discard wing tip section.
- Set the wings aside.
- In small bowl, combine the sugar, cornstarch, water, soy sauce, lemon juice and pepper flakes until blended.
- Set aside.
- In a large skillet, heat oil over medium-high heat.
- Cook chicken wings, uncovered for 10-15 minutes or until juices run clear, turning occasionally.
- Add the red pepper, onion and garlic.
- Cook for 3-5 minutes or until vegetables are crisp-tender.
- Stir cornstarch mixture.
- Add to skillet.
- Bring to a boil, cook and stir for 2 minutes or until sauce is thickened and vegetables are tender.
- Sprinkle with peanuts.
- Serve with rice.
Nutrition Facts : Calories 373, Fat 25.1, SaturatedFat 5.7, Cholesterol 75.5, Sodium 1080.9, Carbohydrate 14.6, Fiber 1.9, Sugar 8.9, Protein 23.4
KUNG PAO CHICKEN WINGS
Kick off your night with Kung Pao Chicken Wings. These Kung Pao Chicken Wings are great for sharing with friends and family at your next get-together!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Mix first 4 ingredients until blended; pour over wings in shallow dish. Turn to even coat both sides of wings. Refrigerate 30 min. to marinate.
- Heat grill to medium-high heat. Remove wings from marinade; discard marinade. Grill wings 15 to 20 min. or until done, turning occasionally.
- Place wings in large bowl. Add ketchup; toss until wings are evenly coated.
- Place wings on platter; top with remaining ingredients.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 135 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 0.79 g, Protein 13 g
Tips:
- To make sure your wings are crispy, make sure they are completely dry before frying.
- Use a meat thermometer to make sure the wings are cooked through to 165°F (74°C) internal temperature.
- If you don't have a meat thermometer, you can check for doneness by piercing the thickest part of the wing with a fork or skewer. If the juices run clear, the wings are cooked.
- Garnish the wings with green onions, sesame seeds, and chili peppers before serving.
- Serve the wings with your favorite dipping sauce, such as sweet and sour sauce, plum sauce, or ranch dressing.
Conclusion:
Kung Pao wings are a delicious and easy-to-make appetizer or main course. They are perfect for parties or game day gatherings. With their crispy skin, tender meat, and flavorful sauce, these wings are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and crowd-pleasing dish, give these Kung Pao wings a try!
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