Oven Baked Double Crunch Kung Pao Wings. Nobody will ever know that these wings were oven baked and not fried. The crispy coated wings have plenty of crunch and are drizzled in a spicy sweet kung pao sauce.
If the small group of friends that I served these outstanding Kung Pao wings to this past weekend is any indication, this is bound to be a very popular recipe. With the sweet, spicy and slightly salty sauce sticking to super crunchy wings it isn’t hard to love these finger lickin’ good morsels.
I used the same double dip method for getting a good crunchy crust on my fried wings but this time decided to switch up the cooking method by baking them on a lightly oiled baking sheet with a light spray of oil over the surface of the wings before being popped into the oven. A quick flip of the wings about half way through the cooking time was all it took to make these beautifully crunchy and ready for a quick drizzle of the kung pao sauce before serving.
A terrific party food or add some fried rice or spicy noodles for a delicious family meal that will get them rushing to the dinner table.
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- 3 pounds chicken wings , cut in pieces, tips removed
- 2 cups flour
- 6 tbsp powdered ginger
- 1 tsp cayenne pepper
- 2 tbsp salt
- 1 tbsp ground black pepper
- For the egg wash
- 2 eggs
- 4 tbsp cold water
- 2 tablespoons peanut oil
- 4 cloves minced garlic
- 1 tbsp crushed chile paste or chili flakes (more or less to taste)
- ¼ cup rice wine
- ½ cup Hoisin sauce
- 3 tbsp sugar
- 1 tbsp fresh grated ginger root
- ½ tsp Chinese 5 spice powder
- 1 teaspoon sesame oil
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- ½ tsp freshly ground black pepper
- few drops toasted sesame oil
Mix together all of the ingredients in the coating mix. Make sure they are very well blended.
Prepare an egg wash of 2 eggs and 4 tbsp cold water whisked together.
Wash the chicken wings, pat dry, trim the tips and cut into sections.
Dip the wing pieces into the flour mixture, then into the egg wash.
Quickly drop the wings one by one, back for a final time into the flour and spice mix.
Drop the coated wings onto a lightly oiled baking sheet. Don’t crowd them together closely, they need a little space between them to make them crispy.
Bake the wings in a preheated 375 degree F oven for about 35-40 minutes or until fully cooked at the center. The wings should also be turned over once about 20 minutes into the cooking time. The cooking time will vary depending on the size of the wings you use.
Drain on a wire rack or on paper towels for a few minutes before tossing with the Kung Pao Sauce.
In a small saucepan, sauté the garlic until almost completely cooked. Add the crushed chili paste.
Toss the chile paste in the oil and garlic for a few seconds before adding all the remaining ingredients in the sauce, quickly and all at once.
Simmer together for a few minutes until slightly thickened. Drizzle over the cooked wings and toss together lightly.
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