Oven Baked Double Crunch Kung Pao Wings. Nobody will ever know that these wings were oven baked and not fried. The crispy coated wings have plenty of crunch and are drizzled in a spicy sweet kung pao sauce.
Originally published May 2012.
If the small group of friends that I served these outstanding Kung Pao wings to this past weekend is any indication, this is bound to be a very popular recipe.
With the sweet, spicy and slightly salty sauce sticking to super crunchy wings it isn’t hard to love these finger lickin’ good morsels.
The double dip method.
I used the same double dip method for getting a good crunchy crust on my fried wings. However, this time decided to switch up the cooking method by baking them.
I do them on a lightly oiled baking sheet. I also add a light spray of oil over the surface of the wings before being popped into the oven.
A quick flip of the wings about half way through the cooking time was all it took to make these beautifully crunchy and ready for a quick drizzle of the kung pao sauce before serving.
A terrific party food or add some fried rice or spicy noodles for a delicious family meal that will get them rushing to the dinner table.
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Oven Baked Double Crunch Kung Pao Wings - nobody will ever know that these wings were oven baked and not fried. The crispy coated wings have plenty of crunch and are drizzled in a spicy sweet kung pao sauce.
- 3 pounds chicken wings, , cut in pieces, tips removed
For the Coating Mix
- 2 cups flour
- 6 tbsp powdered ginger
- 1 tsp cayenne pepper
- 2 tbsp salt
- 1 tbsp ground black pepper
- For the egg wash
- 2 eggs
- 4 tbsp cold water
For the Kung Pao Sauce
- 2 tablespoons peanut oil
- 4 cloves minced garlic
- 1 tbsp crushed chile paste or chili flakes, (more or less to taste)
- ¼ cup rice wine
- ½ cup Hoisin sauce
- 3 tbsp sugar
- 1 tbsp fresh grated ginger root
- ½ tsp Chinese 5 spice powder
- 1 teaspoon sesame oil
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- ½ tsp freshly ground black pepper
- few drops toasted sesame oil
- Mix together all of the ingredients in the coating mix. Make sure they are very well blended.
- Prepare an egg wash of 2 eggs and 4 tbsp cold water whisked together.
- Wash the chicken wings, pat dry, trim the tips and cut into sections.
- Dip the wing pieces into the flour mixture, then into the egg wash.
- Quickly drop the wings one by one, back for a final time into the flour and spice mix.
- Drop the coated wings onto a lightly oiled baking sheet. Don’t crowd them together closely, they need a little space between them to make them crispy.
- Bake the wings in a preheated 375 degree F oven for about 35-40 minutes or until fully cooked at the center. The wings should also be turned over once about 20 minutes into the cooking time. The cooking time will vary depending on the size of the wings you use.
- Drain on a wire rack or on paper towels for a few minutes before tossing with the Kung Pao Sauce.
To prepare the Kung Pao Sauce
- In a small saucepan, sauté the garlic until almost completely cooked. Add the crushed chili paste.
- Toss the chile paste in the oil and garlic for a few seconds before adding all the remaining ingredients in the sauce, quickly and all at once.
- Simmer together for a few minutes until slightly thickened. Drizzle over the cooked wings and toss together lightly.
Serving Size1 grams
Amount Per Serving Calories 551Total Fat 33gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 20gCholesterol 140mgSodium 2055mgCarbohydrates 37gFiber 2gSugar 7gProtein 24g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.