Kung Pao Chicken Drumsticks That Are Finger-Licking Good!
Kung Pao Chicken Drumsticks.
These sticky sticks are finger-licking good. The Kung Pao sauce packs a little heat with giant sweet and savory flavors!
The Kung Pao Sauce
This Asian inspired sauce is sweet, savory and slightly spicy. When cooked, the sauce thickens making it the perfect marinade and basting sauce.
The shallot and garlic are sautéed in olive oil, then the remaining ingredients are added. Bring to a boil and allow to cool completely.
- Olive oil
- Shallot & garlic
- Honey
- Soy Sauce (or coconut aminos)
- Rice Wine Vinegar
- Ginger
- Chili Crisp Oil (or sriracha hot sauce)
Instructions
Marinate 4 chicken drumsticks for 1-2 hours in cooled Kung Pao sauce. You can easily double or triple this recipe!
Remove chicken from Kung Pao Sauce and place on a rack set in a foil lined baking sheet. Pour sauce into a small saucepan and bring to a boil.
The Method
Many recipes I reviewed called for frying the chicken legs before baking. I opted to go for a total baked version, basting along the way with boiled sauce.
Bake at 425 degrees for 45 minutes or until internal temp. registers 175 degrees when stuck with meat thermometer. They will be crispy, juicy and delicious!
We have one of those great meat fork thermometers. If you don’t, I recommend the ThermoWorks one. And I’d get it today and gift it to the house grill master.
Serve the drumsticks topped with crushed peanuts and sliced scallions. Serve with fingers and napkins. These chicken wings pack so much flavor you’ll want to make them again and again!
Do you have a favorite finger food you’d like for me to recreate here? I’d love for you to share in the comments below.
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All my best,
xo Libby
Kung Pao Chicken Drumsticks
Ingredients
For the sauce…
- 2 Tbl. olive oil
- 1 small shallot minced
- 2 garlic cloves minced
- 1/4 cup honey
- 1 Tbl. grated ginger
- 1 Tbl. rice wine vinegar
- 2 Tbl. soy sauce or coconut aminos
- 1 Tbl. brown sugar
- 1/2 Tbl. sriracha or chili crisp oil
For the chicken…
- 4 chicken drumsticks
- 1/4 cup peanuts
- 1 scallion thinly sliced
Instructions
For the sauce…
- Saute shallot in olive oil until tender, add garlic for 1 minute. Then add remaining ingredients and bring to slow boil then reduce heat and simmer for about 5 minutes until slightly thickened. Cool completely before adding sauce to chicken for marinating.
For the chicken…
- Marinate drumsticks in Kung Pao sauce for 1-2 hours, reserving some sauce for basting.
- Preheat oven to 425 degrees. Place chicken legs on a parchment lined baking sheet. Bake for 45 minutes or until done to your liking when stuck with meat thermometer. Baste drumsticks 3-4 times during the cooking time.
- Top with crushed peanuts and sliced scallions.
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