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General Tso's Chicken Wings

These are going to be everyone’s game day favorite, even if you’re just there for the drinks and snacks. They’re crispy, comforting and zesty. You’ll definitely need a napkin for these! Wings are some of my all time favorite finger foods and I am always looking for the best flavors. I love really garlicky flavors and Chinese food so I made these. They are the real deal! You can adjust the heat to whatever your liking is and it will still be just as good.

Prep Time: 45 minutes

Cook Time: 10-15 minutes

Yield: 18 wings

The Goods:

18 party wings mix

1/2 cup cornstarch or enough to coat the wings

1/2 tsp kosher salt

1/4 tsp black pepper

1 1/2 cup canola oil for frying

The Sauce:

1 tsp brown sugar

3 tbsp tamari sauce

1 inch minced ginger

2 cloves minced garlic

1 tsp rice wine vinegar

1 tsp sesame oil

1/4 cup hoisin sauce

2 tbsp cornstarch slurry (1 tbsp cold water, 1 tbsp cornstarch)

1/2 tsp red pepper flakes

1/2 cup water

Sauce Method:

  1. In a 2 quart sauce pot on medium heat, add the brown sugar, Tamara, minced ginger, minced garlic, rice wine vinegar, sesame oil, hoisin sauce, red pepper flakes and water. Bring the sauce to a slow simmer.

  2. Mix the 1 tbsp cold water and 1 tbsp cornstarch in a small container to create the slurry. (This will thicken the sauce).

  3. Once the sauce is at a simmer, while slowly whisking add the slurry to the sauce.

  4. Let the sauce simmer and thicken. Once thickened remove from heat and let cool off.

  5. While the sauce is cooling, fry the wings in 1 inch of canola oil, the oil should be around 350 degrees. (Make sure when frying the wings that you want to get them golden brown, but that they are fully cooked at 165 degrees.

  6. When you're done frying the wings, toss them in the sauce and serve.


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Hey, how's it going

I'm Jorden Hand - the "hand" behind the hand that feeds you. The food you'll find here is inspired by the experiences I've gained through travel and working in some of the best restaurants Seattle has to offer. I Hope you enjoy these recipes as much as I enjoyed making them for you. 

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