Minutes Prep time: 25
Minutes Total time: 55
Servings: 16
Difficulty: Intermediate
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
1-1/2 teaspoons finely chopped fresh ginger
1-1/2 teaspoons finely chopped garlic
2 tablespoons crushed peanuts
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 11 mg | 1% |
| Carbohydrate | 10 g | 3% |
| Cholesterol | 73 mg | 24% |
| Total Fat | 11 g | 17% |
| Iron | 1 mg | 3% |
| Calories | 196 kcal | 10% |
| Sodium | 494 mg | 21% |
| Protein | 13 g | 25% |
| Saturated Fat | 3 g | 14% |
| Sugars | 9 g | 1% |
| Vitamin C | 0 |
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.
This recipe is delicious when prepared with any of the P.F. Chang’s® Home Menu sauces.
Kung Pao Glazed Chicken Wings
