HOORAY! Football season is officially here — which means it’s time to break out the best game-day recipes, starting with these Kung Pao Chicken Wings.
Maybe it’s a Texas thing, or maybe it’s just the thrill of fall sports, but football season always brings people together. For us that means weekend trips to Fort Worth to catch college games at our alma mater (TCU), cheering with family at Cowboys games, or gathering at home to watch whatever big matchup is on TV. My favorite is hosting friends at home: it’s the perfect excuse to do what I love most — cook and share delicious, wholesome football foods while everyone watches the game.
To kick off the season, I’m sharing a wing recipe that delivers big flavor without being fussy: KUNG PAO CHICKEN WINGS. These wings are baked until golden and crisp, then tossed in a simple, savory kung pao sauce. The result is a crowd-pleasing appetizer that’s ideal for game day — flavorful, easy to prepare, and easy to scale for a larger group.
This is just one of many game-day recipes I’ll be sharing this season, so stay tuned for more. In the meantime, enjoy this take on Kung Pao Chicken Wings and explore other tasty football foods already on the blog.
SHOP THE POST.
- 2.5 pounds split chicken wings
- 2 tablespoons avocado or olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup coconut aminos
- 1 teaspoon fish sauce
- 1 teaspoon rice vinegar
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon arrowroot flour
- 2 cloves garlic, finely chopped
- 1 teaspoon crushed red pepper for spicy, or 1/2 teaspoon for mild
- 2 tablespoons water
- 1/4 cup loosely chopped roasted and salted cashews
- 2 tablespoons sliced green onion (optional)
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken wings with the avocado or olive oil, kosher salt, and black pepper until evenly coated.
- Arrange the wings in a single layer on a baking sheet set over a wire rack. Do not overcrowd the pan — giving the wings air circulation helps them crisp. Bake until golden brown and crisp, about 35 minutes.
- While the wings bake, whisk together the coconut aminos, fish sauce, rice vinegar, grated ginger, arrowroot flour, garlic, and crushed red pepper in a small bowl until smooth.
- About ten minutes before the wings are done, warm a small saucepan over medium-low heat. Add the prepared sauce and stir constantly until it thickens slightly, about 2–3 minutes. Reduce heat to low, stir in the water, then remove from the heat and keep warm.
- When the wings are crisp and golden, transfer them with a spatula to a large bowl. Pour the warm kung pao sauce over the wings and toss to coat evenly.
- Garnish with sliced green onions and chopped cashews. For a more authentic look, you can add whole dried red chiles as a finishing touch.
- Serve immediately and enjoy while hot.
Recipe tips and variations: For extra-crispy wings, pat the skin dry before tossing with oil. If you prefer a sweeter glaze, stir in a teaspoon of honey or maple syrup to the sauce while it heats. To make these ahead, bake the wings until just crisp, cool them, then reheat in a hot oven and finish by tossing with the sauce right before serving. Leftovers keep well in an airtight container in the refrigerator for 2–3 days and can be reheated in the oven to restore crispiness.
These Kung Pao Chicken Wings are a great match for game day — they’re simple to prepare, full of bold flavors, and easy to share. Whether you’re hosting a party or just craving a snack while watching the game, this recipe delivers satisfying crunch and a savory, slightly spicy sauce that keeps everyone coming back for more.