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
- 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
- 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 over medium-high heat, heat oil. Cook chicken wings, uncovered, for 10-15 minutes or until chicken juices run clear, turning occasionally.
- Add red pepper and onion; cook, uncovered, for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer. 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.
Originally published as Kung Pao Wings in Taste of Home October/November 2003, p27
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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