4.5
2 ratings

Kung Pao Glazed Chicken Wings

So much better than Buffalo
Kung Pao Glazed Chicken Wings
Courtesy of Ready Set Eat

Kung Pao sauce makes the perfect sticky-sweet and spicy glaze for baked chicken wings.

Recipe courtesy of Ready Set Eat

Ready in
55 m
25 m
(prepare time)
30 m
(cook time)
16
Servings
320
Calories Per Serving

Ingredients

  • 4 Pounds chicken wing drumettes
  • 2 Tablespoons vegetable oil
  • 1/2 Teaspoon kosher salt
  • 1/4 Teaspoon freshly cracked black pepper
  • 1 bottle (14 oz each) P.F. Chang's® Home Menu Kung Pao Sauce
  • 2 Tablespoons honey
  • 1 and 1/2 teaspoons finely chopped fresh ginger
  • 1 and 1/2 teaspoons finely chopped garlic
  • 2 Tablespoons crushed peanuts

Directions

Preheat oven to 400°F. Place wire racks inside 2 rimmed baking sheets. Place wings in large bowl and toss with oil, salt and pepper until evenly coated. Divide wings evenly between baking sheets and place skin-side up. Bake 35 minutes, rotating pans halfway through cooking.

Meanwhile, heat Kung Pao sauce, honey, ginger and garlic in medium saucepan until simmering; remove from heat and set aside. Toss cooked wings with sauce and return to baking sheets. Bake 10 minutes more, until sauce is sticky and chicken is no longer pink (180°F). Garnish wings with crushed peanuts and serve.

Nutritional Facts
Servings16
Calories Per Serving320
Total Fat18g28%
Sugar3gN/A
Saturated5g25%
Cholesterol126mg42%
Protein23g45%
Carbs16g5%
Vitamin A10µg1%
Vitamin B120.3µg11.8%
Vitamin B60.6mg47.4%
Vitamin C0.1mg0.1%
Vitamin D0.1µg0.8%
Vitamin E1mg9%
Vitamin K5µg4%
Calcium38mg4%
Fiber0.7g2.8%
Folate (food)14µgN/A
Folate equivalent (total)48µg12%
Folic acid20µgN/A
Iron1mg8%
Magnesium27mg6%
Monounsaturated9gN/A
Niacin (B3)8mg48%
Phosphorus169mg24%
Polyunsaturated4gN/A
Potassium251mg5%
Riboflavin (B2)0.2mg15.6%
Sodium289mg12%
Sugars, added2gN/A
Thiamin (B1)0.2mg15.6%
Water87gN/A
Zinc2mg15%