This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.
I stopped at a Wing’s Etc not long ago when I was out of town on a little trip. I’d never been to one. I ordered their wings sauced up in the Say It Ain’t Tso sauce. I devoured them like I hadn’t eaten in days. The sauce was sweet. And a little spicy. And the wings were cooked perfectly. Service was fantastic too. When I got home I set out to make my own General Tso’s chicken wings.
Nothing But Greatness
I could eat General Tso’s chicken wings daily. The sauce is definitely one of my all-time favorites. My version isn’t overly sweet. But it does bring a little heat. Not such a fan of a spicy wing sauce? Just cut back a bit on the red pepper flakes. I wouldn’t leave it out, though, because I think it adds an important flavor to the sauce.
The wings here are easy. Just tossed in cornstarch and deep-fried. No seasonings required. The sauce is the winner here. I recommend making extra.
You can use the coating and frying technique for any wings. Just sauce them with whatever you prefer. This is a great go-to method for frying wings. These wings are not heavily battered. They are nice and crunchy, ready for whatever you want to sauce them in. Or season them with.
- 10 oz organic hoisin sauce
- An Amazon brand
Fry, Baby!
I love deep-fried wings. But it’s usually just me I’m cooking for. So there’s no reason for me to drag out my big deep-fryer that could easily cook for a crowd. No, this calls for my Fry Daddy. Perfect for one-to-four people’s-worth of wings. And it doesn’t use a lot of oil, that’s a major plus. It gets to temperature quickly and maintains it even when I add cold wings. It’s priced right too and lasts forever!
- SPECIAL GREEN/GOLD EDITION: Our best-selling…
- FOUR SERVINGS: Makes four servings of french fries…
Also try some orange sesame wings.
General Tso’s Chicken Wings
Equipment
Ingredients
For the wings
- vegetable oil for frying
- 6 chicken wings flats and drumettes separated, tips saved to make stock
- ½ cup cornstarch
For the sauce (I like to double the amounts)
- 3 teaspoons soy sauce
- 3 teaspoons sugar
- 2 teaspoons hoisin sauce
- 2 teaspoons seasoned rice vinegar
- 1 teaspoon cornstarch
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- ½ teaspoon dried red pepper flakes
Instructions
For the sauce
- Combine all ingredients in a medium saucepan over medium-high heat.
- Stirring often, bring to a boil then reduce the heat to a simmer.
- Continue simmering, stirring, until the desired consistency is achieved. Keep warm until ready to use.
For the wings
- Heat 3"-4" of oil to 350 F in a Dutch oven or deep-fryer.
- Place wings into a bowl.
- Add the cornstarch and toss the wings to coat well.
- Deep-fry the wings 8-10 minutes until they reach 165 F.
- Remove to a paper towel-lined plate to drain.
- Transfer wings to a bowl and drizzle with the sauce. Stir gently to coat.
- Serve hot.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
- PERFECT GIFT FOR WING LOVERS: Melinda’s took the…
- SET YOUR MOUTH ON FLAVOR: This hot sauce variety…