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Oven Baked Double Crunch Kung Pao Wings

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.

Kung Pao Wings

Kung Pao Wings

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! It makes 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.

Kung Pao Wings

Such deliciousness!

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Oven Baked Double Crunch Kung Pao Wings

Kung Pao Wings

Kung Pao Wings
Yield: 12 servings s an appetizer or 3 lbs wings

Oven Baked Double Crunch Kung Pao Wings

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

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


  1. Mix together all of the ingredients in the coating mix. Make sure they are very well blended.
  2. Prepare an egg wash of 2 eggs and 4 tbsp cold water whisked together.
  3. Wash the chicken wings, pat dry, trim the tips and cut into sections.
  4. Dip the wing pieces into the flour mixture, then into the egg wash.
  5. Quickly drop the wings one by one, back for a final time into the flour and spice mix.
  6. 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.
  7. 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.
  8. 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

  1. In a small saucepan, sauté the garlic until almost completely cooked. Add the crushed chili paste.
  2. 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.
  3. Simmer together for a few minutes until slightly thickened. Drizzle over the cooked wings and toss together lightly.

Nutrition Information



Serving Size

1 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.

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Bev Car

Tuesday 17th of January 2023

Hi Barry,

Love your recipes, as I know they will always be successful....

Your Oven Baked Double Crunch Kung Pao Wings...Perhaps they could be cooked in an Air-Fryer, so I am going to try, as my oven's thermometer needs replacing....

Kind Regards,

Bev (Aussie Land)


Tuesday 29th of July 2014

Hello, I was wondering if you could tell me the brand of dark soy sauce you use? As I can't find it locally I will be purchasing it from Amazon. They have Pearl River, Koon Chun Double Black, and Lee Kum Kee. I would also purchase from another website if you have a different recommendation. I am really looking forward to making this recipe! Thank you.

Barry C. Parsons

Thursday 7th of August 2014

The brand isn't important. I've even used store brands.

Barry C. Parsons

Wednesday 20th of February 2013

You could substitute grape juice for the rice wine but there is no easy substitute for hoisin sauce.(perhaps plum sauce?) You can google substitutes for 5 spice powder and make your own.

fatima b

Tuesday 19th of February 2013

is there any non-alcoholic substitute 4 the rice wine? and is there any substitute for the hoisin sauce and chinese 5 spice powder, i don't think its available where i live ?


Saturday 26th of May 2012

I just made this for dinner. It was absolutely fabulous!!! I substituted gin for the rice wine. Thanks for the recipe!

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