Baked General Tso's Chicken Wings

5 from 6 votes

Enjoy the flavors of our Finger-Licking Crispy Baked General Tso's Chicken Wings Recipe – gluten-free, perfectly balanced with savory, tangy, sweet, & a hint of heat. (3 pounds of Chicken Wings is about 15 wings depending on their size)

Prep Time10

Cook Time45

Total Time55

Course: Appetizers/ Snacks, Mains

Cuisine: American, Chinese

Diet: Gluten Free

Servings: servings main or approximately 15 wings

Calories: 734kcal

Author: HWC Magazine

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

US Customary - Metric

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

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!

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.

Nutrition