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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!
Prep Time 5 minutes
Cook Time 1 hour
Course Entree or Appetizer
Cuisine Chinese
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.