Kung Pao Chicken Wings

This smoky, slightly bitter and rye-infused blend finishes with an approachable heat and perfectly balanced acidity. With a sweet, fruity and nutty aroma, experiment with the flavors of this complex blend

Secret Ingredient

Learn More 

Dish Info

Ingredients

16

servings

3

30

minutes

Ingredients

chicken wings

2

3

3

1

1 ¼

tbsp

tbsp

cornstarch

Lemon Chili Rye

scallions

1

tbsp

tbsp

tsp

tsp

lbs

bell  pepper

roasted peanuts

red  chiles

garlic cloves

fresh ginger

Szechuan peppercorns

peanut oil

cornstarch

Shaoxing wine

soy sauce

white vinegar

white sugar

tbsp

tbsp

tbsp

tsp

2

2

1

3

1

1

8

2

2

½

cup

dried

Prep the Grill

OTFC Pantry

Preheat the charcoal grill for medium heat, with the coals in the center. We will be cooking the wings indirectly, and then using the coals to heat up the skillet for searing. Dice up the vegetables as instructed. Add the whites from the scallions to a bowl with the garlic and ginger. Set the peanuts and chiles together. The scallion greens can be added with the Szechuan peppercorns. Mix the sauce ingredients together.

Step 1

Season the wings

Mix the cornstarch with the Spiceology Lemon Chili Rye seasoning. Add the chicken wings into a large bowl or plastic bag, and add the seasoning. Toss the wings to make sure they are coated evenly, and set them aside.

Step 2

Grill the wings

Set the wings on the grill, making sure they are not directly over the coals. They should be cooking indirectly. Allow them to cook on the grill for 6-7 minutes per side, flipping as needed. Close the lid on the grill to speed along the process. Grill the wings until they are about 170F internal temperature.

Step 3

Heat the oil

Remove the wings and set them aside. Place a cast iron skillet directly over the coals and add the peanut oil, allowing it to heat up. Add a piece of red bell pepper to test the temperature, it should sizzle immediately if ready.

Step 4

Make the sauce

Add in the diced red bell peppers into the oil, stirring immediately. Cook for about 2 minutes until softened. Add in the chiles and peanuts next, stirring for about 30 seconds. Next add in the bowl of scallion whites, garlic, and ginger. Stir the ingredients in the skillet well, and cook for about 1 minute.

Step 5

Coat the wings

Take the chicken wings and add them into the skillet, tossing them gently to make sure they are frying with the ingredients. Add the sauce, continuing to stir and coating the wings. Cook for 1 minute, and add the scallion greens and Szechuan peppercorns.

Step 6

Serve

Cook for 1 minute, and add the scallion greens and Szechuan peppercorns. Toss to mix everything. Serve and enjoy!

Brad joins the OTFC Wolf Pack as an expert recipe collaborator. He is the professional recipe developer, food writer, and culinary photographer behind the bold website, ChilesandSmoke.com

More Info