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Kung Pao Chicken Wings
with fried rice

Active: 1 hr Total: 1 hr

It wasn't until a few years ago that we decided to tackle a Cook Smarts version of saucy, spicy chicken wings. As soon as we mastered the technique, we (and our community of home cooks) were hooked! This oven-roasted method makes the process easy and produces crispy wings every time. This version is made with a spicy Kung Pao Sauce and a quick side of fried rice. Other versions of these wings were featured in 2017 and 2018.

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Ingredients

Servings:
4
Metric
Kung Pao Chicken Wings:
  • Chicken, small wings and drumettes - 1 1/2 lbs
  • Baking powder - 1 1/2 tsp
  • Salt - 1/2 tsp
  • Foil - for roasting
  • Kung Pao Sauce (ingredients listed separately) - 1/4 cup
Kung Pao Fried Rice:
  • Bell peppers, red - 1, diced
  • Green onions - 2 stalks, chopped, green and white parts separate
  • Limes - 1, wedges
  • Peas and carrots, frozen - 1 cup
  • Oil, cooking - 1 Tbsp
  • Cooked rice (leftover from Tuesday) - 1 1/2 cups
  • Kung Pao Sauce (ingredients listed separately) - 2 Tbsp
  • Peanuts - 1/4 cup
Kung Pao Sauce:
  • Ginger, fresh - 1 1/2 tsp, grated
  • Garlic - 2 cloves, chopped
  • Water - 3 Tbsp + 1 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Brown sugar - 1 Tbsp
  • Vinegar, rice - 2 tsp
  • Red pepper flakes - 1/4 tsp
  • Cornstarch - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Chicken - (If prepping right before cooking, get oven heating before continuing with prep.) Pat wings and drumettes dry. Toss with baking powder and salt. Set aside for 20 minutes.
  2. Bell peppers / Ginger / Garlic - Prep as directed. Store bell peppers in one container. Combine ginger and garlic in another container. (Can be done up to 5 days ahead)
  3. Make Kung Pao Sauce - Combine ginger, garlic, first portion of water, soy sauce, brown sugar, vinegar, and red pepper flakes in a small saucepan over medium heat. Simmer for 3 to 4 minutes to let the flavors come together. Whisk together second portion of water and cornstarch and slowly add it to the sauce while stirring. Cook until sauce thickens, ~ 1 minute more. (Can be done up to 5 days ahead)
  4. Green onions / Limes - Prep as directed. Store separately.

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Make

  1. Heat oven to 450F / 232C. Line a sheet pan with foil. Place an oven-safe cooling rack on top. Top cooling rack with wings and drumettes, leaving some space in between so that air can circulate (this will help them to get crispy).
  2. Roast chicken until cooked through and crisp and golden on the outside, turning halfway through cooking, ~35 minutes total. (Check out this video to see how we make baked chicken wings.)
  3. When chicken is nearly finished baking, defrost peas and carrots in the microwave.
  4. Heat a wok or large skillet with oil over medium heat. Add white parts of green onions and bell peppers. Saute for 1 minute to get them started cooking.
  5. Add peas and carrots to wok and saute for 3 minutes more until peppers are tender and any extra moisture has cooked off. Stir in rice and Kung Pao Sauce (portion for rice). Saute until everything is evenly combined and warmed through, ~2 minutes more.
  6. Remove rice from heat and squeeze half the lime wedges over top. Stir in peanuts and green parts of green onions.
  7. When chicken is finished, toss with Kung Pao Sauce (portion for chicken).
  8. Serve chicken over fried rice with remaining lime wedges on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (33)
Gluten-free (3)
Paleo (3)
Vegetarian (11)

32 reviews

Loved this recipe! I need to figure out how to prep more of the meal so it isn’t so labor intensive after work, but everyone loves the wings and the rice.

By: Leah
Posted: Sep 10, 2020
Diet: Original
0 Helpful

My first time using tempeh...I sliced it really thin, which made it fall apart a bit. Will do larger slices next time, so I can use tongs to turn each piece over individually so I can get both side nice and crispy. I doubled the entire batch of sauce and used all of it on the tempeh, drenched the tempeh in it before moving it to the pan. And made a second double batch of sauce for the rice. I liked better taking the time to fry the tempeh than just warm it up. I think I'll cover it with some cornstarch prior to cooking next time. Curious if I can get that nice crisp crunch if I do it in the oven. I loved this, I was surprised.

By: Kristine
Posted: Jun 11, 2020
Diet: Vegetarian
0 Helpful

I liked this but I agree the rice was a bit bland. I followed the instructions to double the sauce, so that helped. My husband really liked it and while I liked it too, I feel you have made other fried rices I liked more. The wings were great. Mine didn't come out as crispy as I liked but it could be bc of crowding on the sheet pan. Even though, we loved them!

By: Kimberly
Posted: May 09, 2020
Diet: Gluten-free
0 Helpful

The rice needed more sauce. I'll double next time or reduce the rice.

By: Julie
Posted: May 07, 2020
Diet: Original
0 Helpful

I added soy sauce and sriracha to the rice and it was great. I got too lazy to make the chicken and just used up a bunch of extra veggies in the rice instead, and so it was a very quick and easy meal!

By: Jenna
Posted: May 01, 2020
Diet: Original
0 Helpful

The rice needs a but more flavour!

By: Tiffany
Posted: Apr 29, 2020
Diet: Original
0 Helpful