Wednesday, August 31, 2016

Kung Pao Chicken Wings





I am in love with Asian flavors and I am constantly experimenting with ingredients and recipes ... I have yet to dive into making noodles myself but I've been gathering the courage.  One of my favorite blogs is The Woks of Life -- Asian food that doesn't intimidate....
and the food photography is on point!  

This recipe is from The Woks of Life and I'm so glad I stumbled upon it... the sauce is absolutely  delish... sticky and thick with layers of flavor.  Perfect for wings!  I also love that the wings are baked, not fried, for a teensy bit healthier option!

Kung Pao Chicken Wings

Chicken Wing Marinade:
12 chicken wingettes and drumettes, rinsed and pat dry
¼ teaspoon ground Sichuan peppercorns
1/8 teaspoon white pepper
1 teaspoon soy sauce
1 teaspoon Shaoxing wine
¼ teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon flour

Sauce:
1 teaspoon peanut oil (can substitute vegetable or canola oil)
1 teaspoon fresh ginger, minced
1 clove garlic, minced
10 dried whole red chili peppers
½ teaspoon crushed red pepper flakes
1 teaspoon Shaoxing wine
½ teaspoon sesame oil
½ cup chicken stock
1 tablespoon sugar
2 teaspoons rice vinegar
1 teaspoon hoisin sauce
1 teaspoon soy sauce
¼ teaspoon dark soy sauce
1 tablespoon spicy bean sauce/paste
1 tablespoon cornstarch and 1 tablespoon water, mixed into a slurry
1 scallion, chopped
sesame seeds

Toss the chicken wings in a large mixing bowl along with all the marinade ingredients, ensuring the wings are well coated. Set aside for at least 20 minutes.

Preheat the oven to 475 degrees F. Line a sheet pan with heavy duty foil for easy clean-up and add a layer of non-stick foil or parchment paper so the wings don’t stick. Lay the wings on the sheet pan spaced 2 inches apart, ensuring that as much of the marinade coating is on the wings as possible.

Bake in the oven for 16 minutes, flipping them halfway through roasting. Both sides of the wings should be crispy.

To make the sauce, add the oil and ginger to a wok or saucepan over low heat. After 15 seconds, add the garlic, whole dried chilies, and crushed red pepper flakes. Toast another 10 seconds and stir in the Shaoxing wine, sesame oil, chicken stock, sugar, rice vinegar, hoisin sauce, soy sauce, dark soy sauce, and spicy bean paste. Stir well and bring to a simmer.

Stir in cornstarch slurry until the sauce is thick enough to coat a spoon.  Stir in scallions.  Toss with sauce and sprinkle with sesame seeds.






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