General Tso's Chicken Wings Recipe

Asian chicken wings on a plate garnished with sesame seeds.

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
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

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


  1. Prepare the Oven & Chicken

    Raw chicken wings on a sheet pan.
    1. 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.

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

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

    4. 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

    Cooked chicken wings on a sheet pan.
    1. Increase the oven temperature to 425°F.

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

  3. Start the Sauce

    General TSO's Chicken Wings sauce in a glass bowl.
    1. 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.

    2. Whisk until thoroughly combined

  4. Finish the Sauce

    General TSO's Chicken Wing sauce cooked down in a pan.
    1. 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.

    2. 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

    Brushing sauce on chicken wings.
    1. 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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