Baked Sticky General Tso's Chicken Wings

Your favorite sweet and spicy, ginger, caramel General Tso’s sauce now smothering crispy, sticky baked wings –  No breading chicken! 

Baked Sticky General Tso's Chicken Wings

  1. 24 chicken wings with skin, rinsed and patted dry (approx 3 pounds)

  1. 2 tablespoons baking powder
  2. 2 tablespoons ground ginger sounds like a lot its amazing
  3. 1 tsp EACH salt, onion pwdr, garlic pwdr
  4. 1/2 teaspoon black pepper
  5. 1/4 teaspoon cayenne pepper

  1. 1/3 cup reduced sodium soy sauce
  2. 1/3 cup Japanese sweet rice wine/mirin (may substitute dry sherry)
  3. 1/3 cup water
  4. 1 tablespoon toasted sesame seed oil
  5. 1/2 - 1 1/2 teaspoons Sriracha/Asian hot chili sauce
  6. 1 1/2 tablespoons freshly grated ginger
  7. 3 garlic cloves, minced
  8. 1/4 teaspoon salt
  9. dash of pepper
  10. 1 tablespoon cornstarch

Caramel Sauce
  1. 1/2 cup sugar
  2. 2 tablespoons water

  • 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.
  • 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.
  • 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.