These Whole30 Kung Pao Chicken Wings are inspired by your favorite Chinese restaurant and are perfect for a Super Bowl party. They're so delicious, your guests won't even realize they're a healthy, Whole30 compliant option (if honey is omitted).
Preheat your oven to 400 degrees Fahrenheit. Start by coating your chicken wings in avocado oil, then dredge them in gluten-free 1:1 baking flour seasoned with a pinch of salt and pepper. Bake the wings for 35 minutes at 400 degrees. Alternatively, if using an air fryer, cook at 400 degrees for 20 minutes, flipping halfway through.
While the wings are cooking, prepare the sauce. In a saucepan, combine 2 cloves of minced or crushed garlic, 1/4 cup coconut aminos, 1 teaspoon sambal or red chili flakes, 1 teaspoon fish sauce (optional), 1 teaspoon rice vinegar, 1 teaspoon grated ginger, 1 teaspoon honey (omit for Whole30 compliance), and 1 teaspoon tapioca flour. Place the saucepan over medium heat and stir constantly until the sauce thickens, which should take about 3 minutes. Remove the sauce from heat and stir in 2 tablespoons of water.
Once the wings are cooked and crispy, transfer them to a large bowl. Pour the prepared Kung Pao sauce over the wings and toss to coat evenly. Serve immediately, topped with crushed peanuts, sesame seeds, and chopped green onion, with a side of ranch.
