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Recipe: Sticky Kung Po Ribs and Wings

It is said, "The closer the bone, the sweeter the meat" You won't get any sweeter than this combination of chicken wings and pork ribs. Cook on a barbecue or in the oven.


900g spare ribs
454g chicken wings
1 jar Wing Yip Kung Po Sauce

1 tbsp Wing Yip Light Soya Sauce
1 tbsp peanut oil
2 tbsp Wing Yip Shaohsing Style Wine

Cooking Method

Serves 4

Trim off excess fat off the ribs and place in a large tray together with the chicken wings.

Mix marinade together and pour over wings and ribs. Mix well, clingfilm for at least 3 hours, turning occasionally.

Cook slowly on the BBQ. Baste with the Kung Po Sauce.

Oven Cooking
Place wings and ribs in separate trays as the ribs take longer to cook. Bake ribs in a clean, lightly oiled tray for 10 mins at 200C, then on a reduced heat of 190C for 50 mins.

After 30 minutes, add the Kung Po sauce to the tray and turn ribs over a couple of times, ensuring they are well coated with the marinade. Add the wings to the tray at this stage or cook in a separate tray for approximately 30 minutes.