They’re sweet & spicy, saucy & sticky and taste just like the popular Chinese take-out dish!

As promised, it’s Week #2 of my latest personal cooking challenge.

Five new Chicken Wing recipes in five weeks!

Last week’s Crispy Greek Chicken Wings were a great success, but we’re changing it up this week.

For the Baked Wings

• For this recipe you’ll make a dry rub for the wings, which consists of garlic powder, ground ginger and corn starch
• The wings are baked, not fried, at 400 degrees F. for an hour until the skin is crispy and golden.

This is my ‘healthier’ version of the classic deep fried General Tso’s chicken. Believe me, once tossed in the sweet & spicy sauce you will not miss the batter!

Meanwhile, while the wings are baking you prepare the signature sauce.

For the General Tso’s Sauce

• The sauce begins with the aromatics – freshly grated ginger, minced garlic, and dried red chili peppers (stems & seeds removed). I used japones (very hot), but you can use tianjin, arbol or red pepper flakes as well.
• Once the aromatics are sizzled in a little oil, make a slurry with soy sauce (coconut aminos for gluten free) and corn starch and reserve.
• Add chicken broth, rice wine vinegar, hoisin, sesame oil, and brown sugar to sauce pan. Bring to a simmer, then whisk in soy sauce slurry.
• Bring to a gentle boil until sauce thickens, thin with water for desired consistency.

Recipe note: We achieved our desired level of hot & spicy after bringing to a boil, so I removed the dried chilies at that time.

Toss your crispy baked chicken wings in the General Tso’s sauce and prepare to be amazed!

These wings are roll up your sleeves, two-handed, lip smacking delicious!

I plated the wings with steamed broccoli because General Tso’s Chicken is served with broccoli.

Honestly, it seemed silly but in the end the broccoli brought a nice cooling palate cleanser between rounds.

If you’re looking for a crowd-pleasing appetizer or family night dinner General Tso’s Chicken Wings are the way to go.

Crispy chicken wings with all your favorite asian flavors!! If you make this recipe I’d love to hear from you in the comments below.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
Libby

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General Tso’s Chicken Wings

These oven-baked wings have all the sticky spicy sweet flavors of the original Chinese food take-out dish!

Course Entree or Appetizer

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Servings 4

Ingredients

For the Rub

• 2 Tablespoons corn starch
• 1 Tablespoon ground ginger
• 1 Tablespoon garlic powder
• 2 pounds chicken wings flats & drumettes separated

For the Sauce

• 1/4 cup soy sauce (or coconut aminos)
• 1 Tablespoon corn starch
• 1/4 cup chicken broth
• 3 Tablespoons rice wine vinegar
• 1 Tablespoon hoisin sauce
• 1 Tablespoon sesame oil
• 1 Tablespoon brown sugar
• 1 Tablespoon neutral oil (avocado, coconut, canola)
• 1 Tablespoon grated ginger
• 3 cloves garlic minced
• 5 dried red chilies (such as Tianjin), stems and seeds discarded or substitute 1/2 teaspoon red chili flakes

To Serve

• 2 cups steamed broccoli florets
• 2 scallions thinly sliced
• 1 teaspoon sesame seeds

Instructions

• Preheat oven to 400° F. Line rimmed baking sheet with foil. Place rack onto pan.

For the Rub

• Combine rub dry spices in a zipper top bag. Add chicken wings and shake to coat. Place wings on prepared rack. Bake in oven for 50-60 minutes, until skin is crispy.

For the Sauce

• Make a slurry with soy sauce (coconut aminos for gluten free) and corn starch and reserve. In a small sauce pan saute grated ginger, minced garlic, and dried chilies in 1 Tbl. oil for 1 minute. Once the aromatics are sizzled in a little oil, add chicken broth, rice wine vinegar, hoisin, sesame oil, and brown sugar to sauce pan. Bring to a simmer, then whisk in soy sauce slurry. Bring to a gentle boil until sauce thickens, thin with water for desired consistency.
• Toss baked wings in prepared sauce. Serve with steamed broccoli. Garnish with sliced scallions and sesame seeds.

Notes

Recipe note: We achieved our desired level of hot & spicy after bringing to a boil, so I removed the dried chilies at that time.

The post General Tso’s Chicken Wings appeared first on Lemony Thyme.

I’ve mentioned before how much I adore my hair stylist.  And I think you also know by now that I LOVE to talk about food.  So when I have my time in the salon chair with a captive audience…we talk about food.  I’m so happy that she has become a Lemony Thyme follower.  Through conversation, I’ve always known she was a ‘good eater’ (something my mom labeled you as, IF you were willing to try different cuisines, and of course clean your plate).

Having said that, she’s young and still honing her own cooking skills.  She shared that she loved the egg recipes I had been posting, but no matter how hard she tried she could not poach an egg.  To quote her, “they always end up like egg drop soup.”  And that was the recipe inspiration for this Egg Drop Soup post.

For her, and anyone else who has yet to master the poached egg…stay tuned for a step by step on what works for me.

All the recipes I read for Egg Drop Soup called for three basic ingredients: a nice broth, eggs, and a little corn starch.  Some also suggested added ingredients, like scallions, mushrooms, and tofu.  I chose to adapt this recipe by The Kitchn because I loved the flavor nuances they added.  I chose to infuse my broth with cinnamon stick, star anise, peppercorns, and fresh ginger.

First recipe tip, this tea ball was the perfect infuser, although spice bags or cheese cloth would work well too.  Simply simmer the broth for 10 – 15 minutes then remove the spice ball.  Make a corn starch slurry with about ¼ cup of broth and 1 Tbl. of cornstarch.  Whisk it back into the broth and add any additional recipe ingredients like scallions or mushrooms and cook an additional 5 minutes.

For the egg drop, whisk the eggs with 1 tsp. of corn starch in a small bowl.  Bring the broth to barely a simmer then drizzle the beaten egg into the broth.  The second recipe tip I followed was to pour the egg over the tines of a fork and slowly swirl the broth with a whisk as you add the egg.  By my calculation this requires three hands (or you can balance the fork across the pan).

This recipe is simple to make yet full of flavor.  I actually went home and made this for lunch today.  At first taste the ginger and star anise flavors were most prevalent, but then my tongue detected a hint of cinnamon and the rich chicken broth.  We topped ours with thinly sliced scallions which were a fine addition.  Egg Drop Soup was the perfect lunch soup and would also make a fantastic first course for an Asian themed dinner.  Hmmm….did someone say Asian themed dinner?!

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Egg Drop Soup {Simple and Satisfying}

Egg Drop Soup was the perfect lunch soup and would also make a fantastic first course for an Asian themed dinner.

Course Soup

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author lightly adapted from The Kitchn

Ingredients

• 4 cups chicken broth
• 2 eggs
• 1 Tbl. + 1 tsp. corn starch
• ½ cinnamon stick optional
• 1 star anise optional
• 10-12 peppercorns optional
• ½ ” sliced ginger optional
• 2-3 scallions thinly sliced, optional

Instructions

• Place broth flavor infusers in a tea ball or spice bag and simmer with broth for 10 – 15 minutes then remove the spice ball.
• Make a corn starch slurry with about ¼ cup of broth and 1 Tbl. of cornstarch. Whisk it back into the broth and add any additional recipe ingredients like scallions or mushrooms and cook an additional 5 minutes.
• For the egg drop, whisk the eggs with 1 tsp. of corn starch in a small bowl.
• Bring the broth to barely a simmer then drizzle the beaten egg into the broth, pouring over the tines of a fork while slowly swirling the broth.
• Serve with a sprinkling of sliced scallion

The post Egg Drop Soup {Simple and Satisfying} appeared first on Lemony Thyme.