
Two of our favorite things—chicken wings and the classic Chinese-American General Tso’s sauce. These wings replicate the sticky sweet and spicy dish but in a finger-friendly wing form. Perfect for a party or as an appetizer. A light dusting of cornstarch on the wings creates a crispy exterior and helps it soak up the irresistible sauce. Baking the wings, instead of frying, makes the dish come together easily without sacrificing flavor.
- Overall cook time:
- about 1 hour
- Inactive cook time:
- 45 minutes
- Servings:
- 3 - 4
Ingredients
- 2 Pounds Pasture-Raised Chicken Wings
- 2 ½ TB Cornstarch, separated
- ½ Cup Chicken Stock
- 3 TB Soy Sauce
- 1 TB Rice Vinegar
- 2 TB Sugar
- 1 TB Sambal Oelek
- 1 TB Sesame Oil
- 2 Cloves Garlic, minced
- 2 tsp Fresh Ginger, grated
- 2 Scallions, thinly sliced on an angle - tops and bottoms separated
Spice Blend
- 2 TBs Ground Cumin
- 1 tsp Garlic Powder
- 1 tsp White Pepper
- ½ tsp Ground Coriander
- ½ tsp Dried Oregano
Optional Garnish: White Sesame Seeds
Instructions
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Prepare the Oven & Chicken
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Preheat the oven to 250°F. Line a sheet pan with foil or parchment paper; spray non-stick spray or brush with oil. Set aside.
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In a small bowl, stir together 2 TB cornstarch and 1 tsp salt.
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Pat the chicken wings dry and place in a bowl, top with the seasoned cornstarch. Toss to evenly coat.
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Arrange the coated wings in a single layer on the sheet pan. Bake, turning halfway through, 30 minutes, or until thoroughly dried.
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Increase Oven Temperature & Bake
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Increase the oven temperature to 425°F.
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Rotate the pan and continue to bake until golden brown, about 20 to 25 minutes. Remove from the oven.
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Start the Sauce
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While the chicken continues to bake, in a bowl, combine the soy sauce, rice vinegar, chicken stock, sugar, remaining ½ tablespoon of cornstarch, and as much of the sambal oelek as you’d like.
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Whisk until thoroughly combined
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Finish the Sauce
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In a medium pan, heat the sesame oil on medium until hot. Add the garlic, ginger, and white bottoms of the scallions. Cook, stirring frequently, until fragrant, about 30 seconds.
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Add the sauce and simmer, stirring occasionally, until thickened, about 2 to 3 minutes. Remove from heat and season with salt and pepper to taste. Set aside in a warm place.
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Finish the Wings
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Brush or toss the baked wings with the finished sauce. Garnish with the green tops of the scallions and sesame seeds.
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