Kung Pao Wings Recipe

4.5 4 6
Kung Pao Wings Recipe
Kung Pao Wings Recipe photo by Taste of Home
Publisher Photo

Kung Pao Wings Recipe

Read Reviews
4.5 4 6
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 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 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.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Kung Pao Wings in Taste of Home October/November 2003, p27

Nutritional Facts

1 each: 345 calories, 22g fat (5g saturated fat), 55mg cholesterol, 1027mg sodium, 14g carbohydrate (8g sugars, 2g fiber), 23g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Kung Pao Wings in Taste of Home October/November 2003, p27

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Reviews forKung Pao Wings

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Brian1118 User ID: 7440281 99529
Reviewed Nov. 20, 2013

"We just had this. I mixed carrots in as well and it was fantastic!"

MY REVIEW
sclr4 User ID: 5457678 136900
Reviewed Oct. 19, 2010

"I also use chicken breasts instead of the wings & I've made it quite a few times since it first came out."

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mmalekf User ID: 3005148 90038
Reviewed Jun. 3, 2010

"I've tried this recipe with both cut up pork and chicken breasts. Both great!"

MY REVIEW
tuscalooso User ID: 2401195 99527
Reviewed Jul. 14, 2009

"I used boneless chicken breasts instead of chicken wings. EXCELLENT recipe! Add extra red pepper flakes to give it an extra kick!"

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