Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 345
  • Fat:
  • 22 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 55 mg
  • Sodium:
  • 1027 mg
  • Carbohydrate:
  • 14 g
  • Fiber:
  • 2 g
  • Protein:
  • 23 g
Contest Winning Recipe

Kung Pao Wings

Served as an entree over hot cooked rice, these delicious drummettes have plenty of personality—with sweet red pepper for color, red pepper flakes for zip and peanuts for crunch. They're quick and easy to fix, too. -Kathleen Evans, Lacey, Washington

SERVINGS

4

CATEGORY

Main Dish

METHOD

Other stovetop

PREP

15 min.

COOK

15 min.

TOTAL

30 min.

INGREDIENTS

  • 8 whole chicken wings (about 1-1/2 pounds)
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons lemon juice
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon canola oil
  • 1 small sweet red pepper, diced
  • 1/2 cup diced onion
  • 1 to 2 garlic cloves, minced
  • 1/3 cup peanuts
  • Hot cooked rice

DIRECTIONS

Cut chicken wings into three sections; discard wing tip section. Set the wings aside. In a small bowl, combine the sugar, cornstarch, water, soy sauce, lemon juice and pepper flakes until blended; set aside.
    In a large skillet, cook chicken wings, uncovered, over medium-high heat for 10-15 minutes or until chicken juices run clear, turning occasionally.
    Add the red pepper, onion and garlic; cook, uncovered, for 3-5 minutes or until vegetables are crisp-tender. Stir cornstarch mixture; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and vegetables are tender. Sprinkle with peanuts. Serve with rice. Yield: 4 servings.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008