HOORAY! It is officially football season!!
I don’t know about you or if it is just because I grew up in Texas but this is a big deal! Not only is it fun to watch your favorite team play but the real reason I love football season? We get together with our friends all the time during football season! We either spend our weekends in Fort Worth visiting our alma mater (TCU) seeing as many home games as possible, head to the Cowboys game with my family (my parents are major cowboys fans and have season tickets), or we are hovering around the TV watching whatever big game is on. My personal favorite is the last because it’s my excuse to do what I love most, having our friends over and cooking for them! I love making them nutritious and delicious football foods while we all watch the game!
Today, I am kicking off the season with a wing recipe that will knock you off your feet, KUNG PAO CHICKEN WINGS! Wings baked until they are nice and crispy then tossed and coated in a freaking delicious (but super easy) kung pao sauce. They are absolutely fantastic!
This is one of the many, many, many game day inspired recipes that are coming your way because, well, it’s kinda my thing. So buckle up and get ready for some good stuff coming your way! In the meantime, be sure to checkout all the other yummy football foods I have 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 pepper
- 1/4 cup coconut aminos
- 1 teaspoon fish sauce (I like Red Boat)
- 1 teaspoon rice vinegar
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon arrowroot flour
- 2 cloves garlic, finely chopped
- 1 teaspoon (spicy) or 1/2 teaspoon (mild) crushed red pepper
- 2 tablespoons water
- 1/4 cup loosely chopped roasted and salted cashews
- 2 tablespoons green onion (optional)
- Preheat oven to 400.
- In a large bowl, combine the chicken wings, avocado oil, salt and pepper.
- Arrange chicken wings (do not overcrowd) on baking sheet on top of a wire rack. Bake in the oven until golden brown and crisp, about 35 minutes.
- Meanwhile, in a small mixing bowl combine the coconut aminos, fish sauce, rice vinegar, garlic, grated ginger, and arrowroot flour. Whisk until smooth.
- Ten minutes before the wings are done, heat a small sauce pan on medium-low heat and add the sauce. Continue to stir until it thickens, about 3 minutes. Once it thickens, turn heat to low and add water. Remove from heat until ready to serve.
- As soon as the chicken wings are golden brown and crispy, use a spatula to transfer to a large bowl. Pour over the kung pao sauce. Toss to coat.
- To serve, garnish with scallions and chopped cashews (and if you want it to look pretty, add dry red chiles).