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SuperBowl Series – Kung Pao Chicken Wings

  • January 26, 2015

This week, in honour of the SuperBowl, we’ve partnered with our friend Nancy Crocker of Nancy’s Cravings to bring you another great food series. For the next three days we’ll be sharing some of Nancy’s creations using Blue Goose Organic chicken. These SuperBowl themed recipes are sure to inspire many more game day meals to come.


Messy face, sticky fingers and a satisfied soul!

Well it’s that time again…Superbowl is around the corner and it’s always a great excuse to be just a little more indulgent than usual with our food. There are few other food items that seem to satisfy all aspects of my taste bud cravings. Crispy, salty, messy, sometimes sweet and always feels just a little bit naughty!


This year we have two pretty iconic teams playing: the Seattle Seahawks and the New England Patriots. I can’t say I’m a huge fan of football. Well actually it’s not that I’m not a fan, it’s that I haven’t ever really learned the gist of the game. Unlike some, it seems a bit complicated to figure out the nuances of the sport.


But, of course being a food addicted gal, when occasions and holidays of any kind come around, I see it in terms of food and recipes!

Nothing says sports and food like chicken wings. Every man who I know who belongs on a sports team from hockey to football to baseball, always goes out for wings and beer with the boys after.


Instead of buffalo chicken wings I decided to make sweet and spicy ooey gooey Asian wings. My husband has a serious addiction to spicy, like I do, and frankly I wasn’t too sure what his opinion was going to be on these but he said they were just amazing! Crispy, sweet and spicy all rolled into one. Adding the salty crunch of the peanuts and the pungency of the cilantro really made these heavenly! Keep craving sports and wings!


  • 2lbs Blue Goose Pure Foods Organic fresh chicken wings
  • 1 cup rice flour
  • ¼ cup rice vinegar
  • 2-3 tablespoons ketchup
  • I tablespoon garlic black bean sauce
  • 2 tablespoons brown sugar
  • 1-1/2 cup sweet chili Thai sauce
  • 2 star anise
  • ¼ cup oyster sauce
  • ¼ cup fish sauce
  • 1-2 tablespoons chili flakes (to taste)
  • 1-1/4 cup hoisin
  • 2 tablespoons chili oil
  • 1/4 cup chopped peanuts
  • Cilantro
  • 8 cups sunflower oil


  1. Toss wings in rice four and shake. Add the rice vinegar through chili oil to a medium size pan and low boil until a thick sauce coats the back of a spoon. Approx. 15 min.
  2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Fry in small batches on a single layer for 10-15 min. Transfer to bowl and toss with sauce. Plate and sprinkle with peanuts and cilantro.

*Alternatively if you want to bake the wings: toss in rice flour, place on baking sheet and spray with cooking spray. Bake at 400 degrees for 45-50 min. Continue as above.