Kung Pao Chicken Wings

Kung Pao Chicken Wings
Staff Writer

Dale Talde

Chef Dale Talde coats chicken wings in a rich flour batter before deep-frying and tossing with a sweet and spicy Kung Pao-inspired sauce, topped with chopped peanuts, cilantro, and scallions and served with a buttermilk ranch sauce.

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Combine the annatto seed, star anise, Sichuan peppercorns, and vegetable oil in a large bowl and let steep for at least 30 minutes. Strain and reserve.

Fill a large pot halfway with vegetable oil and preheat to 325 degrees. To make the sauce, combine the rice wine, rice vinegar, oyster sauce, sweet chile sauce, chile bean sauce, sesame oil, and ¼ cup plus 2 tablespoons of the oil that's been steeping and set aside.

To make the buttermilk ranch dressing, mix the mayonnaise, sour cream, buttermilk, and ranch powder together and refrigerate until ready to serve. 

Mix the rice flour and water until smooth. Rinse and dry chicken wings. Dredge the wings in wing batter and fry until golden brown. Drain excess oil off wings then toss in Kung Pao sauce. Garnish with chopped peanuts, chopped cilantro, and sliced scallions. Serve with buttermilk ranch.


Calories per serving:

2,641 calories

Dietary restrictions:

Low Carb Sugar Conscious, Tree Nut Free, Soy Free, Fish Free, Pork Free, Alcohol Free

Daily value:



  • Fat 251g 386%
  • Carbs 76g 25%
  • Saturated 17g 84%
  • Fiber 4g 16%
  • Trans 1g
  • Sugars 3g
  • Monounsaturated 143g
  • Polyunsaturated 37g
  • Protein 23g 46%
  • Cholesterol 105mg 35%
  • Sodium 1,744mg 73%
  • Calcium 96mg 10%
  • Magnesium 103mg 26%
  • Potassium 522mg 15%
  • Iron 2mg 14%
  • Zinc 3mg 17%
  • Phosphorus 316mg 45%
  • Vitamin A 18µg 2%
  • Vitamin C 30mg 50%
  • Thiamin (B1) 0mg 14%
  • Riboflavin (B2) 0mg 13%
  • Niacin (B3) 7mg 36%
  • Vitamin B6 1mg 43%
  • Folic Acid (B9) 46µg 12%
  • Vitamin B12 0µg 6%
  • Vitamin D 0µg 0%
  • Vitamin E 42mg 209%
  • Vitamin K 9µg 11%
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