- 1 1/2 –2 lbs chicken wings
Coating for the wings
- 2 tbsp cornstarch
- 1 tbsp garlic powder
- 1/2 tsp ginger
General Tso’s Sauce for the wings
- 3 tbsps brown sugar
- 1/2 cup unsweetened pineapple juice
- 2 tbsp rice vinegar
- 3 large cloves of garlic, minced
- 1/2 tbsp fresh ginger, minced
- 2 tbsps Hoisin sauce
- 1/2 tsp red pepper flakes
- 1/2 tsp of sriracha hot sauce (or another similar hot sauce)
- 1 cup chicken stock
- 1 tbsp cornstarch
- Cooking spray
- Pre-heat oven to 400°F.
- In a large bowl combine the ingredients for the wing coating. Combine with a whisk.
- Put the wings in the bowl and coat with the cornstarch mixture. It’s ok if they’re not completely covered with the coating – a little will do – just make sure each has some on it.
- Place a wire cooking rack on top of a cookie sheet. Use a little cooking spray to coat the wire rack.
- Place the chicken wings on top of the wire rack.
- Give the tops of the chicken wings a little spray with cooking oil – not much, just a little.
- Place the wings in the oven to cook for about 45 minutes. I like to turn on the broiler for the last couple minutes of cooking for the wings brown up a bit on top.
- While the wings are cooking in the oven, combine the ingredients for the sauce using a whisk. Make sure that you work the cornstarch in so there are no lumps.
- Heat the sauce in a medium sized sauce pot on high heat. Bring it to a boil while stirring constantly.
- Continue cooking the sauce until it’s volume is about half or less of what it was before. Once it’s at the proper thickness take it off the heat.
- Place the wings in a large bowl and coat with the sauce. Make sure that they’re all well coated and place them on a serving dish.
- Category: Appetizer