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Kung Pao Wings

Oven Baked Double Crunch Kung Pao Wings

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.
Course Appetizer, Dinner, Party Food
Cuisine Asian Inspired
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 3 lbs wings
Author Barry C. Parsons

Ingredients

  • 3 pounds chicken wings , cut in pieces, tips removed

For the Coating Mix

  • 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

For the Kung Pao Sauce

  • 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

Instructions

  1. Mix together all of the ingredients in the coating mix. Make sure they are very well blended.
  2. Prepare an egg wash of 2 eggs and 4 tbsp cold water whisked together.
  3. Wash the chicken wings, pat dry, trim the tips and cut into sections.
  4. Dip the wing pieces into the flour mixture, then into the egg wash.
  5. Quickly drop the wings one by one, back for a final time into the flour and spice mix.
  6. 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.
  7. 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.
  8. Drain on a wire rack or on paper towels for a few minutes before tossing with the Kung Pao Sauce.

To prepare the Kung Pao Sauce

  1. In a small saucepan, sauté the garlic until almost completely cooked. Add the crushed chili paste.
  2. 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.
  3. Simmer together for a few minutes until slightly thickened. Drizzle over the cooked wings and toss together lightly.