Kung Pao Chicken Wings

Courtesy of Wolfgang Puck

Kung Pao Chicken Wings

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    5 pounds chicken drumettes 1/4 cup corn starch
    1/2 cup soy sauce 1/8 cup rice wine
    1/2 tablespoon ginger, minced 1/2 tablespoon each kosher salt and black pepper
    1/2 tablespoons green onions, chopped Soy bean oil, for frying
    1/2 tablespoon garlic, minced Ingredients for sauce (below)
    1/4 tablespoon chili flakes


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    • 1

      Wash and dry chicken drumettes.

    • 2

      Mix all ingredients together, and pour over chicken wings. Place in refrigerator for 2 hours, and then drain liquid from drumettes.

    • 3

      Preheat oven to 250 degrees Fahrenheit.

    • 4

      Bake chicken on a cookie sheet lined with foil for 20 minutes, or until cooked through.

    • 5

      Make sauce (recipe below).

    • 6

      Place soy bean oil in a pot on stove, and bring to 325 degrees.

    • 7

      Dust chicken with corn starch and all-purpose flour, shake off excess, and fry in small batches until crispy. Drain well on paper towels.

    • 8

      Place in mixing bowl, and toss with sauce (recipe below) until nicely coated. Serve immediately.

    • 9

      Garnish with thinly sliced green onions, and crushed toasted peanuts.


    TO MAKE SAUCE: Saute 1/2 cup chopped garlic until brown.

    Add 1 1/2 cups simple syrup and 1/4 cup Chili Sombal to garlic, and bring to a simmer.

    Add 1/4 cup rice wine and reduce slowly until it's a sauce consistency.

    Add 2 cups rice vinegar and 1/4 cup soy sauce, and reduce until the mixture coats the back of a spoon.


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