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.
Kung Pao Chicken Wings
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)
- 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.
