Kung Pao Chicken Ribs

These will surely impress your guests. This tested and refined recipe has won us a 1st place trophy and a 3rd place trophy on the bbq scene so it’s definitely worth giving a try and we would love to hear your feedback in the comments below, enjoy.

  • Chicken ribs, trim to your liking, alternatively you can use Chicken wings, if so remove the tips
  • Toasted sesame seeds
  • Thinly sliced spring onions
For the Coating Mix
  • 2 cups flour
  • 6 tbsp powdered ginger
  • 1 tsp cayenne pepper
  • 2 tbsp salt
  • 1 tbsp freshly ground black pepper

For the egg wash

  • 2 eggs
  • 4 tbsp cold water

For the Kung Pao Sauce
  • 2 tablespoons peanut oil
  • 4 tsp minced garlic
  • 1 1/2 tbsp chili flakes
  • ¼ cup rice wine
  • ½ cup Hoisin sauce
  • 3 tbsp sugar
  • 1 tbsp freshly grated ginger root
  • ½ tsp Chinese 5 spice powder
  • 1 teaspoon sesame oil
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • ½ tsp freshly ground black pepper
How to make the Kung Pao Sauce
  1. In a small saucepan, sauté the garlic until almost completely cooked. Add the chili flakes and oil stirring together for a few seconds.
  2. Add all the remaining ingredients in the sauce, quickly and all at once.
  3. Simmer together for around 5 minutes until slightly thickened. Set-aside ready for the cooked wings.

What to do
  1. Mix all of the ingredients together for the coating mix and mix well.
  2. To make the egg wash whisk 2 eggs and 4 tbsp cold water together.
  3. Wash the chicken ribs or wings, pat dry.
  4. Dip the ribs/wings into the flour mixture, then into the egg wash.
  5. Drop the ribs/wings back for a final coat in the flour mix.
  6. Place the ribs/wings in the pre-prepared Kettle setup for Hot’n’fast using one of our Offset Plates.
  7. Cook the wings for about 35-40 minutes or until fully cooked at the center (167f minimum). The wings should also be turned over about 20 minutes into the cooking time. The cooking time will vary depending on the size of the wings you use.
  8. Now toss the Chicken Ribs/wings with the Kung Pao Sauce, coat with toasted sesame seeds and thinly sliced spring onions. Serve and enjoy


1. You can also use a Kettle Kone from our friends at TB2 Smokers FNQ

2. If you don’t have a Kettle you can use a deep fryer instead to cook your flour coated Chicken Ribs/wings

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