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Baked Sticky Wings (General Tso Chicken Wings)
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Baked Sticky Wings (General Tso Chicken Wings)

Bring something special to the table with this well-loved recipe.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 24 wings
Course: Appetizer, Dinner, Baked Goods
Cuisine: Asian, Chinese

Ingredients

  • 24 chicken wings with skin, rinsed and patted dry (approx 3 pounds)
Rub
  • 2 tablespoons baking powder
  • 2 tablespoons ground ginger sounds like a lot its amazing
  • 1 tsp EACH onion powder
  • 1 tsp EACH garlic powder
  • 1 tsp EACH salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
Sauce
  • 1/3 cup soy sauce reduced sodium
  • 1/3 cup mirin may substitute dry sherry, Japanese sweet rice wine
  • 1/3 cup water
  • 1 tablespoon sesame oil toasted
  • 1/2 - 1 1/2 teaspoons Sriracha sauce Asian hot chili sauce
  • 1 1/2 tablespoons ginger freshly grated
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt
  • dash of black pepper
  • 1 tablespoon cornstarch
Caramel Sauce
  • 1/2 cup sugar
  • 2 tablespoons water

Instructions

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  1. Preheat oven to 400F degrees. Line baking sheet with foil for easy cleanup. Top baking sheet with baking rack/oven proof cooling rack and lightly spray with nonstick cooking spray.
  2. In a medium bowl, mix Rub ingredients together. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on prepared baking rack so they are not touching. Add remaining Rub ingredients and wings to freezer bag and repeat.
  3. Bake on upper middle rack for 45-50 minutes or until golden. Move oven rack approximately 6-8" from broiler and broil to desired crispiness, watching closely so wings don't burn. Flip chicken wings over and broil the other side until crispy.
  4. In a medium bowl, whisk together sauce ingredients (not Caramel Sauce). Set aside.
  5. To make the Caramel Sauce, add 2 tablespoons water and 1/2 cup sugar to large skillet and boil over medium heat for 1 minute - don't overcook or it will harden! Add reserved sauce and simmer the sauce until thickened, about 2 minutes.
  6. Remove the sauce from the heat and allow to cool down slightly. Add cooked chicken to a large bowl and add sauce. Toss until evenly coated with a spatula. There will be a little extra sauce which is amazing on rice. Enjoy!