Kung Pao Chicken Wings

Messy Face, sticky Fingers and a satisfied soul!!!


Wings Main


Well it’s that time again…Superbowl is around the corner and it’s always a great excuse to be just a little more indulgent than usual with our food. There are few other food items that seem to satisfy all aspects of my taste bud cravings. Crispy, salty, messy, sometimes sweet and always feels just a little bit naughty!



Wings 6


Wings 1


This year we have two pretty iconic teams playing, the Seattle Seahawks and the New England Patriots. I can’t say I’m a huge fan of football. Well actually it’s not that I’m not a fan, it’s that I haven’t ever really learned the gist of the game. Unlike some, it seems a bit complicated to figure out the nuances of the sport.


Wings 7


Wings 5


But, of course being a food addicted gal, when occasions and holidays of any kind come around, I see it in terms of food and recipes!


Wings 4


Nothing says sports and food like chicken wings. Every man who I know who belongs on a sports team from hockey to football to baseball, always goes out for wings and beer with the boys after.



Wings 3


Instead of buffalo chicken wings I decided to make sweet and spicy ooey gooey Asian wings. My husband has a serious addiction to spicy, like I do, and frankly I wasn’t too sure what his opinion was going to be on these but he said they were just amazing! Crispy, sweet and spicy all rolled into one. Add the salty crunch of the peanuts and the pungency of the cilantro really made these heavenly! Keep craving sports and wings!


Kung Pao Chicken Wings
Yields 25
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  1. 2 Lbs Blue Goose Pure Foods Organic chicken wings
  2. 1 cup rice flour
  3. ¼ cup rice vinegar
  4. 2-3 tablespoons ketchup
  5. I tablespoon garlic black bean sauce
  6. 2 tablespoons brown sugar
  7. 1-1/2 cup sweet chili Thai sauce
  8. 2 star anise
  9. ¼ cup oyster sauce
  10. ¼ cup fish sauce
  11. 1-2 tablespoons chili flakes (to taste)
  12. 1-1/4 cup hoisin
  13. 2 tablespoons chili oil
  14. 1/4 chopped peanuts
  15. Cilantro
  16. 8 cups sunflower oil
  1. Toss wings in rice four and shake. Add the rice vinegar through chili oil to a medium size pan and low boil until a thick sauce coats the back of a spoon. Approx. 15 min.
  2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Fry in small batches on a single layer for 10-15 min. Transfer to bowl and toss with sauce. Plate and sprinkle with peanuts and cilantro.
  3. *alternatively if you want to bake the wings: toss in rice flour, place on baking sheet and spray with cooking spray. Bake at 400 degrees for 45-50 min. Continue as above.
Nancy's Cravings http://nancyscravings.com/





  1. Leave a Reply

    January 27, 2015

    All that sticky sweet sauce is seriously making my mouth water. These kung pao chicken wings look AWESOME!

    • Leave a Reply

      Nancy Crocker
      January 28, 2015

      Thanks Thalia! |I have to admit they were kinda decadent!! It was hard not to eat them all lol

  2. Leave a Reply

    February 21, 2015

    these look fantastic! May I ask where the plate is from (white with the raised edges)? Beautiful!

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