- Season chicken wings with salt and black pepper. Coat them evenly in cornstarch, shaking off excess.
- In a large skillet or deep fryer, heat vegetable oil to 375°F (190°C). Fry chicken wings in batches until golden brown and crispy. Place them on a paper towel-lined plate to drain excess oil.
- In a saucepan, heat vegetable oil over medium heat. Add minced garlic and ginger. Sauté until fragrant. Pour Dynasty Kung Pao Sauce into the saucepan. Add unsalted dry-roasted peanuts. Stir well, creating a rich and flavorful sauce.
- Toss the fried chicken wings in the prepared Kung Pao Sauce, ensuring each wing is thoroughly coated.
- Transfer the coated wings to a baking sheet lined with parchment paper. Bake in the preheated oven for 10-15 minutes to allow the sauce to caramelize and the wings to crisp up.
- Remove from the oven and garnish with chopped green onions and sesame seeds.
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