Enjoy our finger licking Crispy Baked General Tso's Chicken Wings Recipe – savory, tangy and sweet with just the right amount of heat. Perfect for game day or a Chinese American feast, these wings boast a delectable 5-spiced tangy gluten-free sauce that's downright irresistible. Get ready for a saucy adventure that's taking over the appetizer stage!
What sets these wings apart? They're baked instead of fried, completely gluten-free, and there's no flour coating – a flavorful treat without compromise. The secret to ultra-crispy skin? The high oven temperatures to render down the fat. Don’t believe us? Check out the reviews in our super easy baked wings recipe.
Grab extra napkins because once you experience the magic of this sauce, you'll want to slather it on everything. Try our General Tso’s sauce on grilled shrimp or as a dipping sauce for spring rolls. Versatility meets deliciousness.
Ready to elevate your wing game? Let's dive into the recipe!
Baked Wings Ingredients
Chicken Wings – Use the drumette and flat or wingette portion like we did with out honey hot wings. If using full wings, cut into segments, and set aside the tips for another use (great in ABC Soup). Use fresh or completely defrosted and dry wings. Safely defrost frozen wings in the refrigerator for optimal results.
Oil – to prevent sticking and enhance the browning and crispy texture.
Chinese 5 Spice Powder – gives this General Tso’s chicken recipe and our grilled pork loin recipe it’s unique flavor profile without the use of hoisin sauce. The ingredients of 5 spiced powder are ground Sichuan peppercorns, star anise, cloves, cinnamon, and fennel seeds. Naturally gluten free, but if you are celiac, you must be certain you purchase a certified gluten free option or make your own blend.
General Tso’s Sauce Ingredients
Soy Sauce – To keep the sauce gluten free, you can use coconut aminos, tamari or gluten free soy sauce. If there are no gluten issues, use regular soy sauce.
Honey – or use a sugar alternative of choice for a sweet, sticky, hot honey flavor.
Rice vinegar – provides a tangy flavor. Substitute with apple cider vinegar or Chinese black vinegar.
Garlic Chili Sauce – or Sriracha sauce for a kick of heat. In the absence of both, add crushed red pepper flakes to the sauce.
Chicken broth – we used a gluten free, low sodium broth.
Sesame oil – for a delicious nutty flavor.
Chinese 5 Spiced Powder – add to the unique flavor profile.
Garlic and ginger – fresh are best, but dried ground spices can also be used.
Cornstarch – Clabber Girl brand is gluten free, or exchange with potato starch.
Mastering Extra Crispy General Tso’s Wings
Bake the Chicken Wings
- Dry wings meticulously for ultimate crispiness.
- Toss with flavorful seasonings.
- Bake at 450°F (232°C) for a total of 45–50 minutes until crispy.
Make the Asian Sauce
- Sauté ginger and garlic in oil until aromatic.
- Combine chili garlic sauce, chicken broth, soy sauce, honey, sesame oil and cornstarch slurry.
- Stir until the sauce reaches a delightful thickness.
Getting the Wings Ready to Serve
- Toss the baked chicken wings generously into the flavorful sauce.
- Garnish with green onions and sesame seeds for the perfect finishing touch.
Recipe Tips
- Dry your wings thoroughly. If wings are frozen, thaw them out in the refrigerator overnight first.
- Line your baking sheet with aluminum foil and grease your baking sheet for easy cleanup and to prevent sticking.
- Make sure your oven rack is in the middle shelf!
- Don’t fear the Heat! The oven temperature is indeed 450°F (232°C)! The higher temperature renders off the fat, ensuring crispy wings.
- Go light or heavy on General Tso’s sauce. The decision is yours.
- Serve appetizer wings on a parchment paper lined dish for easy cleanup!
What to Serve with Wings
Appetizer:
- Enjoy with a cold brew of your choice.
- Have plenty of napkins ready for a delightful, hands-on experience.
- Ideal for tailgating parties or cocktail gatherings, pair these wings with other appetizers like air fryer jalapeno poppers or fresh-cut veggies with red pepper hummus.
Main Dish:
- Add a side of fried rice for a satisfying meal.
- Warm up with a starter of wonton soup.
Variations
Vegan Twist:
Explore General Tso’s sauce with grilled or air-fried tofu or pan-fried tempeh for a delightful vegan option.
Carb-Friendly Adjustment:
Opting for a carb-friendly version? Substitute honey with a sugar alternative and reduce the amount of cornstarch slurry to achieve desired thickness.
How to Store & Reheat
Storing Leftovers:
- Let the wings cool to room temperature.
- Place them in a sealed container in the refrigerator for up to 3 days.
- Alternatively, freeze for up to 2 months.
Reheating Options:
- Bake at 350°F (176°C) for about 10-15 minutes or until heated through.
- Air fry at 350°F for 2 to 3 minutes until warm.
- While the quickest, microwaving for 30 seconds to a minute may compromise the crispy factor.
Frequent Asked Questions (FAQ’s)
Yes, Healthy World Cuisine’s recipe for Baked General Tso’s Chicken Wings is gluten-free. We use gluten-free alternatives for soy sauce, omit flour, and replace hoisin sauce with 5-spice powder. Ensure gluten-free cornstarch or substitute with a potato starch slurry for thickening.
General Tso, real name Zuo Zongtang, was a Chinese military leader during the Qing dynasty. The dish's origin is credited to Chinese chef Peng Chang-Kuei in the 1950s who worked as buffet cater to the Chinese nationalists.
Initially inspired by Hunanese flavors of sour, hot, and savory, it evolved to suit American tastes, adding a touch of sweetness. Unlike Americanized versions, authentic Chinese cuisine does not feature sweetened recipes like this one unless in an American Chinese restaurant.
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Asian Fusion Recipes
Game Day Grub
Baked General Tso's Chicken Wings
Equipment
- 1 baking sheet lined with aluminum foil and oiled for easy cleanup.
Ingredients
Baked Chicken Wings
- 3 pounds chicken wings Use the drumette and flat or wingette portion. If using full wings, cut into segments, and set aside the tips. Dried well!
- 1 tablespoon oil plus extra to grease the baking sheet
- 2 teaspoons Chinese 5 spice powder
- salt and white pepper to taste
Gluten Free General Tso's Sauce
- 1 tablespoon oil
- 3 cloves garlic fresh peeled and minced
- 1 knob ginger fresh- peeled and grated
- 1 tablespoon Asian Chili Garlic Sauce or Sriracha Sauce
- ½ cup chicken broth gluten free and low sodium
- 3 tablespoons soy sauce coconut aminos or tamari for gluten free
- 1 tablespoon rice vinegar or Chinese black vinegar or apple cider vinegar
- 3 tablespoons honey
or sweetener of choice - 1 teaspoon Chinese 5 spice powder
- 2.5 teaspoons cornstarch
- 2 tablespoons water to make a cornstarch slurry
Garnish (optional)
- 2 green onions
chopped for garnish - optional - toasted white sesame seeds
Instructions
Bake the Chicken Wings
- Pre-heat oven to 450°F (232°C). Make sure the baking rack is in the middle position in the oven.
- If using full wings, cut into segments, and set aside the tips for another use. Dry your wings thoroughly (This step is SUPER important to ensure extra crispy wings). If wings are frozen, thaw them out in the refrigerator overnight first.
- Place chicken wings in a large bowl and add oil, Chinese 5 spiced powder and salt and white pepper to taste and toss well. Place seasoned chicken wings skin side up on a lined and greased baking sheet - leaving space in between and in a single layer.
- Bake wings uncovered with the skin side up for 20 to 25 minutes and then turn over and continue baking for another 20 to 25 minutes for a total of 45–50 minutes until crispy and the internal temperature is 165° F (74° C).
Make the Gluten Free General Tso's Sauce
- Sauté ginger and garlic in oil until aromatic.
- Over medium heat, heat the chili garlic sauce, chicken broth, soy sauce, honey, sesame oil in with the ginger and garlic and stir well. Make a cornstarch slurry by adding water to the cornstarch and stir well. Bring the sauce up to a light boil and drizzle in the cornstarch slurry while stirring to thicken.
Getting the Wings Ready to Serve
- Toss the baked chicken wings generously into the General Tso's sauce.
- Garnish with green onions and toasted sesame seeds for the perfect finishing touch. Enjoy!
Video
Notes
- Dry your wings thoroughly. If wings are frozen, thaw them out in the refrigerator overnight first.
- Line your baking sheet with aluminum foil and grease your baking sheet for easy cleanup and to prevent sticking.
- Make sure your oven rack is in the middle shelf!
- Don’t fear the Heat! The oven temperature is indeed 450°F (232°C)! The higher temperature renders off the fat, ensuring crispy wings.
- Go light or heavy on General Tso’s sauce. The decision is yours.
- Serve appetizer wings on a parchment paper lined dish for easy cleanup!
- Let the wings cool to room temperature.
- Place them in a sealed container in the refrigerator for up to 3 days.
- Alternatively, freeze for up to 2 months.
- Bake at 350°F (176°C) for about 10-15 minutes or until heated through.
- Air fry at 350°F for 2 to 3 minutes until warm.
- While the quickest, microwaving for 30 seconds to a minute may compromise the crispy factor.
Hannah (BitterSweet) says
Despite being such a classic, I've never actually had General Tso's anything. It's so hard to pick between recipes since they're about a dime a dozen on the internet and so few can be vouched for. I'm so excited to get your formula, because I trust your skill and judgement! Swap out the chicken for tofu and I'm good to go. 🙂
Healthy World Cuisine says
Hannah, thank you for your kind words. You can easily swap put the chicken and replace with firm tofu. It is quite nice. Take Care, BAM
Karista says
Bam this is one of my favorite dishes to order out! Love this recipe and no doubt my hungry crew would also love it. I may not have a family of growing boys, but my girls can put away the food! LOL!
petit4chocolatier says
I am laughing out loud here! Don't bring the food to the table before you are seated with the teenagers is so true!! Especially if they have friends over. Your tso chicken looks delicious!
Healthy World Cuisine says
You are so right! I just shutter when I get a last minute call that one of my boys are bringing home some of their friends after rugby practice. Do you know how much food teenage boys can pack away??? The worst of it is as we do not have a car here in Asia, I have to carry or wheel everything we eat from the market back home... I think I need to purchase a second grandma cart. LOL Have a great weekend. BAM
erika says
Wow I can't believe you made that at home! That definitely looks restaurant quality with that thick glaze...mmmm! I want to try this with some tofu!
Healthy World Cuisine says
Thank you Erika. This dish is fantastic with firm tofu. I have tried it that way before too. Have a super weekend. BAM
erika says
Good to know! You have a great weekend too!
Heather @ SugarDish(Me) says
I love this recipe, but I have the same problem you do... making General Tso's chicken in this house is tantamount to standing over the frying pan until the boys have consumed a total of 42 chickens and passed out in a food coma. This looks great!
Healthy World Cuisine says
Teenagers are bottomless pits. I hope I can make it through this growing stage in their life. I know everyone at the grocery store on a first name basis and I have been chained to the stove for weeks. Have a great day. BAM
nancyc says
Yum! The chicken sounds wonderful...wish there would have been some left for you! 🙂
gwynnem says
Bam, I feel your pain. After all that hard work making delicious food, the least you should be able to do is get a few bites. Do you think I could make a vegetarian-friendly version of this? Wondering if I could bread tofu instead for the chicken.
Healthy World Cuisine says
Absolutley! Firm tofu that is prepared the same way as the chicken and is deep fried is beautiful in this dish. I have made it before with tofu and it was quite nice. Take Care, BAM
Geni - Sweet and Crumby says
You made me laugh out loud Bam...oh my...you poor baby. I would have lost it if after making such a nice dinner there was none for me. This looks fantastic...and I think you need to make some while their at school and just be finishing up the LAST BITE as they walk in the door! 😉
Healthy World Cuisine says
Brilliant idea Geni! They are really are sweet kids but they are going through a huge growth spurt and it is exhausting keeping food on the table. Take Care, BAM
dianeskitchentable says
Say, thank you for taking the mystery out of this dish - it's one of my husband's favorites (and no, he would not dare eat it all...but I'm laughing because your advice about teenage boys is the same that I give owners of big dogs who have no remorse whatsoever). Some great tips in here, love it.
Healthy World Cuisine says
I know they even try to act innocent about the whole thing. They make silly remarks like, "We thought you already ate." "I thought this was just my portion" "Mom, I'm sorry I just ate the family roast, but I was starving" The list goes on and on... Take Care, BAM
Nami | Just One Cookbook says
Lately I realized that too! I sometimes eat some pieces while cooking to make sure I get to eat some before whole batch is eaten! And I don't have teenagers yet! Delicious recipe and I should make this soon. I order it at restaurant sometimes but never made it at home. Thanks for sharing Bam! Arigato!
Healthy World Cuisine says
Do Itashimashita Nami-san. I also really need to do more than just testing for flavor while cooking. I need to just make myself a big plate. I know your children are still small but it happens before you know, it is that growing stage. So please remember my warning, "Do not leave food unattended in a room of teenagers."
under the skies of arkansas says
mmmmmmmmmmmm chicken
Healthy World Cuisine says
Thanks for stopping by. Take Care, BAM
under the skies of arkansas says
makes me wonder what you can do with turkey
cravesadventure says
Yummy - give me a fork! Have a Great One!
Healthy World Cuisine says
How are you with a set of chopsticks?
yummychunklet says
Delicious looking sauce!
Healthy World Cuisine says
Nice and thick just like in the restaurant. I like when the sauce clings to the chicken.
sweetsimplestuff says
You have my sympathy ... as the mother of 3 sons (now adults) and wife (like having a 4th boy) ... I understand what you are going thru. On the upside ... I was able to stop using a step stool to reach items on the top shelf ... I would just ask one the boys to reach for me ... they would laugh at me, but do the reaching!
Healthy World Cuisine says
Yes that is a plus of having teenagers as they are like having a built in ladder in your kitchen. However, the downside of that is my upper cupboards are where I hoard all my secret snacks and we can't let them know about that. Shhhh... I hope they don't read my comments. That is our little secret. Take care, BAM
sweetsimplestuff says
I can keep a secret 😉 Try hiding the snacks behind vegetables in freezer or wherever ... they never look at the vegetables!
Healthy World Cuisine says
Good thinking Geni... I will start hiding my snacks under the broccoli... and spinach.
Jeno @ Week Nite Meals says
Bam your posting cracked me up! I don't have teenage boys at home, though my little 9 year old girl has been battling me when it comes to food since she can eat solids. Most kids her age are picky eaters, though my little girl has gone to all kinds of restaurants since she's little, and her taste buds are so well developed, when it comes to meal time, I have to cut her off at some point before she stuffs herself!
Healthy World Cuisine says
Jeno, you also make me laugh... I think your international cuisine has really broadened her horizons. Take care, BAM