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chicken wings sprinkled with chopped peanuts on a white plate
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5 from 1 vote

Kung Pao Chicken Wings

Crisp oven-baked wings finished in a savory-spicy sauce and topped with roasted peanuts.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Appetizer, Main Course, Party Food
Cuisine: American, Asian Fusion
Servings: 4
Calories: 220kcal
Author: Judy Purcell

Ingredients

  • 12 whole chicken wings or 24 party wings (wings & drumette separated)
  • 2 teaspoons Kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons smoked paprika
  • 1/3 cup roasted peanuts finely chopped for garnish
  • Sliced lime wedges (optional) for garnish

WING SAUCE:

  • 1/3 cup chicken stock
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 1 tablespoon chilies in adobo sauce removed from adobo sauce and chopped (start with 1 tablespoon, add more for spicier sauce)
  • 1 tablespoon rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons minced garlic
  • 2 teaspoons dry sherry
  • 2 teaspoons sesame oil
  • 1 tablespoon cornstarch
  • 1/2 cup chopped green onions reserve some of the scallions for garnish

Instructions

  • Heat convection oven to 400°F or regular bake to 425°F.

PREP WINGS:

  • For whole wings, cut into pieces at the joints to divide into three natural segments—drumette, wingette, and tips. Use the drumettes and wingettes for this recipe; save and store the tips in the freezer for making stock. TIP: For the crispiest results, make sure chicken wings are dry (using paper towels to remove surface moisture) and use only dry seasoning before baking. This ensures the moisture on the skin can evaporate and crisp the skin in less time.
  • SEASON AND BAKE WINGS:
  • Spread chicken wing pieces out on a parchment-lined baking sheet being sure to leave space between each piece and not overcrowd the pan. Season with salt, pepper, and paprika on both sides.
  • Bake for about 20 minutes and flip wings over to brown on other side. Continue to bake 20-30 more minutes, or until wings are well browned on both sides (this will depend on size of wings and oven).

FOR THE SAUCE:

  • In a saucepan, combine the sauce ingredients (except the cornstarch and onion) and mix well over med-low heat; simmer for 5 minutes to meld flavors. Taste and adjust any flavors (honey for sweetness, rice vinegar for tang, or soy sauce for salt, chilis for spice), as desired.
  • Mix the cornstarch with 2 tablespoons of water and stir into the sauce. Simmer on low about 5 minutes until the sauce is thick enough to coat a spoon. Add the green onions and remove from heat.

FINISH THE WINGS:

  • Once the wings are finished in the oven, using a pair of tongs, dip each wing in the sauce to coat, then generously sprinkle or roll in the peanuts and BROIL 2-3 minutes. Serve with additional sauce and lime wedges (optional) at the table.

Notes

RECIPE TIPS & VARIATIONS:
    • For the crispiest results, make sure chicken wings are dry and use only dry seasoning before baking. This ensures the moisture on the skin can evaporate and crisp the skin in less time.
    • The Kung Pao Sauce recipe makes enough for the wings and extra to pass at the table.
    • Substitute chicken drumsticks for the wings for a heartier meal.
    • Substitute cashews or pistachios for peanuts.
    • Substitute more of the rice vinegar for the dry sherry.
    • Convection bake will allow for more even browning and less turning during the baking process, but either baking method works fine.
    • Reheat leftover wings in an air fryer or bake in the oven at 350°F for 5-6 minutes for best results.
    • The sauce can be made ahead and refrigerated for up to 1 week. 

Nutrition

Calories: 220kcal | Carbohydrates: 32g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 2061mg | Potassium: 248mg | Fiber: 3g | Sugar: 25g | Vitamin A: 628IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg