Holiday Slow Cooker - Kung Pao Chicken Wings


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!

For more information about Leigh Anne, click here to visit her blog!

Click here to learn more about Holiday 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.