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.

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All my best,
Libby

Print

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.

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