My easy General Tso's Chicken Wings are fried to crispy perfection then tossed in sauce that's packed with delightful flavors! They're a party favorite and are sure to have you licking your fingers clean to enjoy every bit of the tasty sauce!
Amazing Chinese buffet flavors in a crispy, sticky chicken wing!
Shake up your usual chicken wings appetizer with these flavorful chicken wings! They're tossed in cornstarch before frying to add to their perfect crisp texture then doused in a tangy sweet-but-savory General Tso's sauce to make the perfect snack or party food!
- Chicken Wings - Fresh or thawed frozen wings. Make sure thawed wings are completely thawed and drained of as much excess liquid as possible.
- Cornstarch - To cat the chicken wings before frying, making these wings true to the takeout General Tso's chicken!
- Oil - For frying, canola, or other vegetable oil.
General Tso's Wing Sauce
- Soy Sauce - Low sodium soy sauce is best for making this tangy General Tso's sauce.
- Rice Vinegar - One of the staple ingredients in a great Asian sauce!
- Hoisin Sauce - A favorite ingredient in my pantry, and another staple for Asian sauces.
- Brown Sugar - Just a bit to sweeten the sauce and balance with savory flavors.
- Chicken Broth - The perfect liquid base to making the sauce for chicken wings!
- Ginger Paste - Or use ½ tablespoon of fresh minced ginger.
- Cornstarch - To thicken the sauce to perfection so that it clings to your chicken wings.
- Garlic Powder - Adds that unique garlic flavor that balances out the sweetness.
- Crushed Red Pepper Flakes - Just a touch of flavorful heat.
🔪 Step-by-Step Instructions
These tasty Asian-flavored wings are easy to prepare with a quick deep-fry until golden. Simmer the sauce until thickened, then toss the wings and enjoy!
- Clean. Rinse the chicken wings under cool running tap water and pat dry using paper towels.
- Toss to coat. In a large ziploc or zip-top storage bag add the corn starch, then add a few wings at a time and shake in the bag to coat the chicken wings. Set aside.
- Heat the oil. Preheat your fryer or deep frying pan with oil to 350°F (175°C).
Make the wings and sauce
- Fry the wings. Working in batches fry the wings in oil at 350°F (175°C) for 8 to 10 minutes for each batch.
Check that internal temperature is at least 165°F (74°C). Set aside on a wire rack. *See notes below to air fry or bake your wings.
- Cook the sauce. When wings are done, in a large skillet or sauce pan add all of the sauce ingredients (4 tablespoons each of soy sauce, rice vinegar, hoisin sauce, and brown sugar, ¼ cup chicken broth, 1 tablespoon ginger paste, 1 tablespoon cornstarch, 1 teaspoon crushed red pepper flakes, and 1 teaspoon garlic powder) and bring to a low boil.
- Thicken the sauce. Once at boiling lower the heat and simmer, stirring occasionally, until the sauce thickens. Typically about 4-6 minutes.
- Toss and serve. In a large bowl add the wings, drizzle the sauce over and toss to coat. Serve immediately, garnished with chopped green onions or sesame seeds!
💭 Tips & Recipe Notes
- Air fry. You can also fry the chicken in an air fryer at 400°F (205°C) for 10 minutes, make sure you flip about halfway through the cooking time.
- Oven bake. You can also oven bake the wings at 400°F (205°C) for about 30 minutes.
- Keep them crispy. Place your chicken wings onto a wire rack to prevent them from getting soggy.
- Make them spicy. Add more spice like red pepper flakes or toss in a teaspoon or two of chili paste.
- Sweeten them up. Add more brown sugar to sweeten the General Tso's Chicken wings.
🐔 More Chicken Wings
- Hunan Chicken Wings
- Chipotle Dry Rub Smoked Chicken Wings
- Apricot Sriracha Glazed Chicken Wings
- Air Fryer Frozen Chicken Wings
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General Tso's Chicken Wings
- 1 lbs chicken wings (thawed)
- ¼ cup cornstarch
- oil for frying (canola, or other vegetable oil)
General Tso's Sauce
- 4 tablespoon soy sauce
- 4 tablespoon rice vinegar
- 4 tablespoon hoisin sauce
- 4 tablespoon brown sugar
- ¼ cup chicken broth
- 1 tablespoon ginger paste (or ½ tablespoon fresh minced ginger)
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes
- Rinse and pat dry using paper towels the chicken wings.
- In a large ziploc type of bag add the corn starch, then add a few wings at a time and shake in the bag to coat the chicken wings. Set aside.1 lbs chicken wings, ¼ cup cornstarch
- Preheat your fryer or pan with deep sided frying pan with oil to 350°F (175°C).oil for frying
Make the wings and sauce
- Working in batches fry the wings in oil at 350°F (175°C) for 8 to 10 minutes for each batch. Check that internal temperature is at least 165°F (74°C). Set aside on a wire rack.
- When wings are done, in a large skillet or sauce pan add all of the sauce ingredients and bring to a low boil.4 tablespoon soy sauce, 4 tablespoon rice vinegar, 4 tablespoon hoisin sauce, 4 tablespoon brown sugar, ¼ cup chicken broth, 1 tablespoon ginger paste, 1 tablespoon cornstarch, 1 teaspoon crushed red pepper flakes, 1 teaspoon garlic powder
- Once at boiling lower the heat to a simmer and continue to cook stirring occasionally until the sauce thickens about 4-6 minutes.
- In a large bowl add the wings, drizzle the sauce over and toss to coat. Serve and enjoy!
Equipment You May Need
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!