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General Tso's Chicken Wings Recipe


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 min

servings:  3-4


  • 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

Optional Garnish: White Sesame Seeds 


  1. Prepare the Oven & Chicken
    • 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. 

    • In a small bowl, stir together 2 TB cornstarch and 1 tsp salt. 

    • Pat the chicken wings dry and place in a bowl, top with the seasoned cornstarch. Toss to evenly coat. 

    • Arrange the coated wings in a single layer on the sheet pan. Bake, turning halfway through, 30 minutes, or until thoroughly dried.

  2. Increase Oven Temperature & Bake

    • Increase the oven temperature to 425°F. 

    • Rotate the pan and continue to bake until golden brown, about 20 to 25 minutes. Remove from the oven.

  3. Start the Sauce

    • 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.

    • Whisk until thoroughly combined

  4. Finish the Sauce

    • 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. 

    • 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.

  5. Finish the Wings
    • 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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