General Tso Chicken Wings. Inspired by the popular Chinese take-out dish, the same sweet and spicy sauce is an ideal addition to crispy, tender 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.
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 and 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!
If you’re looking for other delicious chicken wing recipes, check out this growing collection of over 15 Chicken Wing Ideas.
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- 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
- 1 cup sugar
- ¼ cup water
- 4 tbsp 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
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 milk.
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.
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.
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