Chicken Wings With a Kung Pao Punch

Bold, crunchy and deeply satisfying, the Kung Pao Chicken Wings at Tigress Restaurant & Rooftop Bar deliver a high-impact take on a bar favorite. The wings are twice-fried, creating a crisp exterior that gives way to a juicy interior, setting the stage for a sauce that does the heavy flavor lifting.

Tossed in a kung pao-inspired glaze, the wings layer heat, savoriness and a touch of sweetness. Sichuan peppercorns and charred chiles bring heat, while roasted peanuts add depth and texture. Fresh cilantro brightens the finish, and a side of buttermilk ranch and a shaved celery salad round out the plate, together offering a cool, crunchy counterpoint.

“This dish starts with twice-fried chicken wings, so you get that really distinct contrast. The outside is shatteringly crisp, while the inside stays juicy,” says Dale Talde, executive chef at The Perry Hotel Naples, home of Tigress. “Flavor-wise, it hits in layers. You get the initial crunch and savoriness from the chicken, then the heat builds from the chiles and peppercorns, followed by a subtle sweetness that rounds it out.” The pitch-perfect flavor combination drives crave. “You’ve got heat, umami, sweetness and texture all working together. That combination is what keeps people coming back.”

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