Crispy General Tso’s Chicken Wings Tips, FAQ & printable recipe

Tips for success

For an extra kick of heat, you can crush a few of the dried red chilies before adding them to the wok. This releases more of their oils and seeds into the sauce, creating a more intense, spicy flavor profile.

If you prefer a milder version, keep the chilies whole and remove them before serving to avoid accidental bites of intense heat.

If the glaze seems too thin when you add it to the wok, let it bubble for an additional 30 seconds before adding the wings.

The sugar content will cause it to thicken rapidly as the moisture evaporates, creating a more concentrated and flavorful coating. Always keep the wings moving during this step to ensure an even distribution of the glaze across the crispy surface.

Variations

• Spicy Sesame Wings: Add a tablespoon of chili garlic sauce to the glaze mixture for an extra layer of heat. Increase the amount of toasted sesame seeds to provide a deeper, nuttier flavor that complements the spicy kick.
• Orange Infused Wings: Incorporate a teaspoon of freshly grated orange zest into the glaze mixture. The bright, citrusy notes provide a refreshing contrast to the savory hoisin and soy sauce, creating a lighter, more aromatic version.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days. Allow leftovers to cool for no more than 2 hours before refrigerating.

Reheat

Reheat in a preheated oven at 375°F (190°C) on a wire rack for 10-12 minutes until hot and the coating crisps up slightly.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. While the wings are best eaten immediately, they can be kept for a short period. Please note that the crispy texture will diminish significantly upon storage, as the moisture from the sauce will eventually soften the crust of the wings over time.

You can prepare the glaze and the aromatics in advance and store them separately. The wings can also be dredged in the cornstarch mixture shortly before frying. However, for the best results, fry the wings fresh and toss them in the sauce right before serving to maintain the maximum level of crispiness and the best possible texture.

Serving ideas

Serve these wings immediately on a warm platter to ensure they maintain their crispiness for as long as possible.

They are best enjoyed as a main course alongside a bowl of steamed white rice or simple stir-fried vegetables, which help balance the bold and spicy flavors of the glaze. Provide plenty of napkins, as these are meant to be eaten by hand.

For a complete presentation, arrange the wings in a neat pile and garnish generously with fresh, diagonal-cut scallions and a final sprinkle of toasted sesame seeds.

The contrast between the dark, glossy wings and the bright green scallions makes for a visually appealing dish that looks just as good as it tastes. Serve with extra sauce on the side if desired.

Frequently asked questions

Recipe card

Crispy General Tso's Chicken Wings

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 2 lb chicken wings
• 1 cup cornstarch
• 2 egg whites
• 3 tbsp dark soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp rice vinegar
• 3 tbsp sugar
• 8 dried red chilies
• 1 tbsp ginger, minced
• 4 garlic cloves, minced
• scallions, for serving
• 1 tsp toasted sesame seeds, for serving

Instructions

1. Place the chicken wings in a large mixing bowl. Add the egg whites and toss until the wings are evenly coated. Gradually sprinkle the cornstarch over the wings, tossing continuously until each piece is thoroughly coated with a dry, uniform layer of starch. Ensure there are no wet spots remaining before frying.
2. In a medium bowl, combine the dark soy sauce, hoisin sauce, rice vinegar, and sugar. Whisk the mixture vigorously until the sugar is completely dissolved and the sauce is smooth and glossy. Set the glaze aside until ready to toss the cooked wings.
3. Heat oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Carefully drop the coated chicken wings into the hot oil in small batches to maintain temperature. Fry for 11 minutes or until the wings reach an internal temperature of 165°F (74°C) and the coating is golden brown and crunchy. Remove and drain on a wire rack.
4. Heat a wok over high heat to 400°F (204°C). Add the dried red chilies, minced ginger, and minced garlic. Stir-fry for 30 seconds until fragrant and aromatic. Immediately pour in the prepared glaze and let it bubble and thicken slightly. Add the fried wings to the wok and toss quickly until every wing is perfectly coated in the glossy, sticky glaze.
5. Transfer the glazed wings to a serving platter. Immediately garnish with the diagonal-cut scallions and a generous sprinkle of toasted sesame seeds. Serve while the wings are still hot and crispy for the best texture and flavor experience.

Contains: gluten, eggs, soy, sesame

Estimated nutrition per serving

Calories

450

Protein

22 g

Carbohydrates

35 g

Fat

24 g

Fiber

1 g

Sugar

12 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.