General Tso Chicken Wings. THE wings for Superbowl Sunday! Inspired by the popular Chinese take-out dish, the same sweet and spicy sauce is an ideal addition to crispy, tender chicken wings.
General Tso Chicken Wings
These easy to make General Tso Chicken Wings are just the answer for my frequent cravings for something crispy, sweet and spicy. There is a reason that General Tso Chicken is so popular at Chinese restaurants.
The complimentary flavours of sweet and spicy get a balancing hit of vinegar in the sauce which is irresistible. Add that to crispy fried chicken and you’re on to a certain winner.
General Tso Chicken Wings
These particular wings were fried but you could easily use the baking method in our original General Tso Chicken recipe. The sauce is exactly the same.
The quick video below demonstrates the proper colour to achieve in the caramelized sugar before quickly adding the rest of the ingredients.
The sauce really does come together that quickly. Apologies for the shaky camera work at a couple of points and for the phone ringing in the background. Thanks telemarketers!…at least I didn’t get the answering machine message!
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General Tso Chicken Wing
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General Tso Chicken Wings
General Tso Chicken Wings. THE wings for Superbowl Sunday! inspired by the popular Chinese take-out dish, the same sweet and spicy sauce is an ideal addition to crispy, tender chicken wings.
Ingredients
- 3 pounds chicken wings
- 1 tbsp egg + 2 water whisked together to make an egg wash
- 1 cup flour
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 3 tbsp ground ginger
- 1 tsp salt
For the Sauce
- 1 cup sugar
- ¼ cup water
- 4 tbsp low sodium soy sauce
- 4 tbsp rice wine vinegar, white wine vinegar is fine in a pinch
- 2 tbsp toasted sesame seed oil
- 2 tsp paprika
- 2 tbsp hot crushed chilli paste or sauce, use more or less to taste if you don’t like it very hot
- 3 cloves minced garlic
- 3 tbsp freshly grated ginger
- ¼ cup water
- 2 tsp corn starch
Instructions
- Combine the 1 cup flour, ½ tsp black pepper, ¼ tsp cayenne pepper, 3 tbsp ground ginger, 1 tsp salt.
- Prepare an egg wash by whisking together the eggs and water.
- Season the chicken wings with salt and pepper, dip them in the egg wash and then dredge them in the flour mixture. Press the wings into the flour and spice mixture well to get good contact with the skin. This helps get very crispy wings.
- Drop the wings into a preheated 350 degree F deep fryer that's filled with canola oil for about 8-10 minutes or little longer for larger wings, until a medium golden brown.
- Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.
To prepare the sauce
- Don’t walk away from this sauce; it gets very hot when making the caramel base and can burn easily so pay careful attention while cooking it.
- In a small bowl, mix together the soy sauce, rice wine vinegar, ¼ cup water, toasted sesame seed oil, paprika, chilli paste or sauce, tsp salt, corn starch, cloves minced garlic and freshly grated ginger. Set this mixture aside.
- In a medium saucepan or wok, boil together the 1 cup of sugar and ¼ cup of water.
- Boil this over medium heat, watching constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel. Do not stir.
- When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then add it all at once to the hot caramel. (Careful: This mixture is very hot and will release a lot of steam at this point!)
- Be careful at this stage because this sauce can foam up considerably for a few seconds and it is very hot. Simmer for only few minutes and remove from the heat and allow to cool down slightly.
- Pour the sauce over the fried chicken wings just before serving and give them a food toss to completely cot the wings.
Nutrition Information
Yield
15Serving Size
3 lbs wingsAmount Per Serving Calories 395Total Fat 24gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 14gCholesterol 91mgSodium 626mgCarbohydrates 27gFiber 1gSugar 14gProtein 17g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Honey Glazed Chicken Wings - Recipe Girl
Tuesday 10th of January 2023
[…] General Tso Chicken Wings […]
Anastasia
Saturday 13th of February 2021
Absolutely AMAZING wings, Barry. The best we have ever tasted !! I used split chicken wings and they were delicious. I will definitely be making them again soon, but will cut back on the hot crushed chili paste to 1 1/2 tsp. (these were a tad spicy for our liking) and will also reduce the amount of fresh ginger to 1 1/2 tbsp. I look forward to also making your Crispy Honey Garlic Chicken Wings soon. After all, we can’t get enough ginger, eh ?
Karen Anderson
Monday 8th of February 2021
You mention cloves in the instructions but it's not listed in the ingredients. Am I missing something?
Barry C. Parsons
Wednesday 10th of February 2021
Do you mean cloves of garlic?
Geri mekish
Sunday 7th of February 2021
Hi Barry, Just wondering if you’ve tried this recipe in an Airfryer and if you would be able to adapt cooking times and method to its delicious wing recipe? Love your recipes! Thank you!
Barry C. Parsons
Wednesday 10th of February 2021
I don't own one.
Sarah
Friday 11th of December 2020
I made the sauce to go over grilled chicken and it was wonderful! Tasted just like what you get in the restaurants.