Buffalo Wings are so last year! Kick up the spice with crispy baked Kung Pao Chicken Wings for game day eats.
The Big Game is this Sunday, are you looking forward to watching your team play or just to eat all day? Me personally? I’m so clueless about football that I had to ask Google when the game is on more than one occasion. I don’t even know who is playing or where it’s even being hosted this year.
You know what I do know though? I know good food and I know good food should be devoured during the game. After all is this the biggest eating day right after Thanksgiving?
That’s a big deal! Let’s not skimp on your game day spread.
I’m a bit of a purist when it comes to football watching food, make it easy and make it something I can eat with my hands. After all while I don’t actually care about football, somehow whenever I’m in a room with a sporting event on I managed to get caught up in the action anyway. Which means you want your eyes on the game not on what you’re eating.
Wings fit this bill perfectly and while I’m a purist on the type of food what you do with it is completely up to you. I love buffalo wings as much as the next person but chicken wings are a blank canvas waiting for a variety of sauces and seasonings.
I’d love to say I came up with this Kung Pao Chicken Wings on my own but that’d be a lie. These were inspired by one of my favorite Brooklyn restaurants. They serve them up two ways, as an appetizer and served for brunch on top of waffles. You haven’t started your morning until you bite into a spicy chicken wing paired with chewy waffles dripping with maple syrup.
So while the idea of the wings were inspired from the restaurant the sauce is all mine. There are hundreds and hundreds of ways to make Kung Pao sauce out there. Everyone has their own version but here’s the basics, you want spice, you want a little sweet and a little acid. It all balances out to these sticky, spicy and messy wings. Toss with peanuts, cilantro and if you’ve got it scallions and they are ready to go.