Home Grilled Kung Pao Chicken Wings

Grilled Kung Pao Chicken Wings

by Brad Prose

One of my favorite Chinese take-out dishes hits the grill. Kung Pao Chicken Wings come together quickly with a barrage of peanuts, chiles, spices, and that sticky-sweet sauce. No one will pass these up.

Plate of Kung pao chicken wings

This recipe was originally created in collaboration with Derek Wolf at Over The Fire Cooking.


Asian flavors hit up the grill frequently, whether it’s glazing with teriyaki sauce, gochujang, or even the sweet orange chicken. Kung Pao chicken should be no stranger to the grill, the well-rounded spices and heat would do well with some wood-fired smoke.


What is Kung Pao Chicken?

That’s a tough one, as there are really two stories to it. Most of us are probably used to the Westernized, American take-out style. This recipe uses a little of that, and a little of the traditional. Let’s talk. Promise I’ll keep it as brief as possible.

Traditional Kung Pao Chicken uses Sichuan peppercorns and is a dry stir-fry. Some sauce is present, but it glazes the chicken just enough so it’s moist and juicy when you bite in. Searing the meat at very high heat in a wok creates some smokiness known as wok-hei, translated to ‘breath of a wok’. This is a complex aroma, typically found in Cantonese cooking. The Browning of the meat combined with the smoky oil and caramelized sugars created a unique sticky sear and aroma.

Sichuan peppercorns (also seen spelled as Szechuan) were banned from import in the United States for years, only recently lifted. This unique spice cannot be replaced for its flavor and complexity. It’s fragrant with a floral and citrus aroma but carries a very unusual property. The mouth-numbing, tongue-tingling that happens when you eat it when combined with chiles prompts your mouth to salivate, almost making you crave more and more as you eat.

You guessed it, our American version is much sweeter and saucier. Chinese take-out typically doesn’t cook with Sichuan peppercorns either, so you’re pretty much missing out on one of the most exciting parts. That’s why I made this version.

Crispy textures and spices in Kung pao chicken wings

Ingredients for Kung Pao Chicken Wings

The Kung Pao chicken wings come together quickly once the chicken is cooked, so you’ll need to have everything ready to go. Let’s break down the ingredients:

  • 2 lb chicken wings
  • 3 tbsp Lemon Chili Rye (or preferred citrus chicken seasoning)
  • 1 1/2 tbsp cornstarch
  • 3 scallions diced, greens and white separated
  • 1 red bell pepper finely diced
  • ½ cup roasted peanuts
  • 8 dried red chiles Chinese or chile de arbol
  • 2 garlic cloves minced
  • 2 tsp fresh ginger minced
  • 1 tbsp Szechuan peppercorns ground
  • 2 tbsp peanut oil

Ultimately you will have a few different bowls of ingredients, chopped and ready to go. They cook at slightly different times, so it’s important to separate out the parts. The skillet starts with the diced red bell peppers, which you’ll cook for about 1-2 minutes. Next, you’ll add in the peanuts and chiles, stirring to incorporate them. The scallion whites, ginger, and garlic are next, only to be cooked briefly before adding in the chicken and the sauce.

Sauce Ingredients

  • 2 tsp cornstarch
  • 3 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp white vinegar
  • 2 tsp white sugar

The sauce will thicken up quickly, so it hardly needs cooking at all. Toss in the Sichuan peppercorns and scallion greens and serve. Frying the ingredients together with the wings and sauce only takes about 3-4 minutes, so it’s best to have everything ready.

How to Cook Kung Pao Chicken Wings

There are two main steps to create these wings, but you’ll need to use the right type of grill. Finishing the wings requires a pan, either a cast-iron skillet or a wok, right over a direct heat source. I recommend using a grill with a 2-zone setup for charcoal. Preheat your charcoal and place it in the center, allowing a hotspot for the inevitable searing with room on the outside to cook the wings indirectly. See the image below for an example.

Cooking the wings in this way will provide a nice crispy skin, even cooking, and allow you to also set the skillet in the center of the grill for the frying portion. Cook the wings with the lid closed during this time.

Cooking the wings indirectly

Once the chicken wings are ready, remove them from the grill and prepare the sauce quickly in the skillet right over the coals in the center of the grill. You’ll want to use a cast-iron skillet for this part, heating it up and dropping in the sauce ingredients as instructed in the recipe.

Starting the sauce for kung pao chicken wings
Dropping in the wings into the kung pao sauce.

You’ll be left with a mouth-watering skillet of incredible kung pao chicken wings. These are spicy, so make sure you grab yourself an ice-cold beer!

Kung pao chicken wings

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Kung pao chicken wings

Grilled Kung Pao Chicken Wings

 Kung Pao Chicken Wings come together quickly with a barrage of peanuts, chiles, spices, and that sticky-sweet sauce. No one will pass these up.

  • Total Time: 30
  • Yield: Serves about 2-3 1x

Ingredients

Scale
  • 2 lb chicken wings
  • 3 tablespoons Lemon Chili Rye
  • 1 1/2 tablespoons cornstarch
  • 3 scallions diced, greens and white separated
  • 1 red bell pepper finely diced
  • ½ cup roasted peanuts
  • 8 dried red Chinese chiles,  or chile de arbol
  • 2 garlic cloves minced
  • 2 teaspoons fresh ginger minced
  • 1 tablespoon Szechuan peppercorns ground
  • 2 tablespoons peanut oil

Kung Pao Sauce Ingredients

  • 2 tsp cornstarch
  • 3 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp white vinegar
  • 2 tsp white sugar

Instructions

  1. 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.
  2. 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.
  3. We’ll prepare the rest of the ingredients, which will be added into the skillet later. 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.
  4. Mix the sauce ingredients together.
  5. 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.
  6. Remove the wings and set them aside.
  7. 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.
  8. 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.
  9. 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. Toss to mix everything, and serve.

Notes

Prepping everything ahead of time is the key, everything cooks very fast! Be ready and you won’t be stressing.

  • Author: Brad Prose
  • Prep Time: 10
  • Cook Time: 20
  • Category: Chicken & Poultry
  • Method: Grilling
  • Cuisine: Asian

Keywords: kung pao, kung pao chicken, chicken wings, spicy food

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2 comments

Thomas Deyo June 8, 2022 - 6:45 am

After grilling chicken wings, if you add a little smoke into these, you will love it. Thanks for sharing 🙂

Reply
Brad Prose June 8, 2022 - 6:47 am

Hey Thomas! I like to add smoke while they are grilling, typically I’ll use wood chips. Hope you enjoy the recipe!

Reply

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