Leigh Anne Wilkes, author of the cookbook "Holiday Slow Cooker: 100 Incredible and Festive Recipes for Every Celebration" joined us to show us how to make Kung Pao Chicken Wings in a slow cooker!
Kung Pao Chicken Wings
These wings have all the flavors of traditional Chinese stir-fry but in a fun, “eat it with your fingers” form. They are savory and spicy thanks to the red chili flakes, and they’re topped with chopped peanuts and onion.
Serves 6 to 8
3 to 4 lb (1.5 to 2 kg) chicken wings
Salt and pepper to taste
½ cup (118 ml) chicken broth
½ cup (118 ml) soy sauce
¼ cup (59 ml) rice vinegar
¼ cup (36 g) brown sugar
½ tsp sesame oil
1 tbsp (15 ml) hoisin sauce
4 tsp (134 g) fresh minced garlic
1 tsp fresh minced ginger
1 tsp red chili flakes
2 tbsp (19 g) cornstarch
2 tbsp (30 ml) water
¼ cup (30 g) finely chopped peanuts, for garnish
Green onions, for garnish
Place the chicken wings in a 6-quart (6-L) slow cooker and season with salt and pepper.
Combine the broth, soy sauce, rice vinegar, brown sugar, oil, hoisin sauce, garlic, ginger and red chili flakes in a bowl.
Pour it over the chicken in the slow cooker and cook on low for 4 hours.
Combine the cornstarch and water.
When the chicken is done, drain and reserve the liquid. Place the liquid into a saucepan and add the cornstarch mixture. Stir it and bring it to a boil; cook it until it begins to thicken, about 5 minutes.
Place the chicken on a foil-lined baking pan and baste it with the thickened sauce mixture. Place it under the broiler and broil until the edges begin to brown and turn crispy, about 3 to 4 minutes. Turn the chicken, baste and broil again.
Garnish with the chopped peanuts and green onion.