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We’ve had a record snowfall here at Passing Wind Estates and you would have to be crazy to go outside and smoke. Colour me crazy! I fired up the Louisiana Grills smoker and made General Tso Chicken Wings! I am even crazier because I could have made these in the oven!

This was an experiment. I like General Tso Chicken as a stirfry dish so why not use the same sauce on chicken wings? I couldn’t think of a reason why not!

I started by mixing the rice vinegar, soy sauce, sesame oil, water and sherry together. Then I added the ginger, cornstarch and sugar and stirred until the sugar was dissolved.

I heated vegetable oil in a small saucepan over medium heat and added the green onions, garlic, crushed chillies and orange zest and stirred just until the spices gave off a strong smell, just a few seconds. I stirred the liquid mixture to make sure the cornstarch was mixed in and added it to the saucepan. I cooked, stirring until the sauce was thickened and shiny. I removed it from the heat.

I preheated my smoker to 375 F. You could also cook these in a 375 F oven on a foil lined tray.

I tossed the chicken wing segments in vegetable oil and put them in the smoker. I cooked them for 20 minutes and turned and cooked for 20 more minutes. I made them this way because She Who Must Be Obeyed wanted really crisp wings. If you want wings that are a little more tender but not as crispy, you could cook them at 350 F for 25 minutes, turn and cook for 25 minutes on the other side.

I brought the wings in and put them in a large bowl. I reheated the sauce for a few seconds and poured it over the wings and tossed them. I put the wings and sauce in a serving bowl.

I made a movie of this cook:

The Verdict

These are a nice chicken wing. The wings are crispy and the sauce is sweet/sour with just a touch of spice. These are not hot wings. They are fine for those who are not into really hot. However, they have a nice blend of flavours.

The Old Fat Guy

General Tso Chicken Wings

General Tso Chicken Wings


  • 15 ml (1 tbsp) rice vinegar
  • 25 ml (2 tbsp) soy sauce
  • 3 ml (1/2 tsp) sesame oil
  • 10 ml (2 tsp) water
  • 25 ml (2 tbsp) sherry
  • 2 ml (1/2 tsp) ginger
  • 5 ml (1 tsp) cornstarch
  • 35 ml (2 1/2 tbsp) sugar
  • 8 ml (1 1/2 tsp) vegetable oil
  • 17 ml (1 tbsp) chopped green onion
  • 3 ml (1/2 tsp) minced garlic
  • 2 ml (1/2 tsp) crushed chillies
  • 5 ml (1 tsp) grated orange zest
  • 12 chicken wing segments
  • 15 ml (1 tbsp) vegetable oil


  1. Mix the rice vinegar, soy sauce, sesame oil, water and sherry together.
  2. Add the ginger, cornstarch and sugar and stir until the sugar is dissolved.
  3. Heat the 8 ml (1 1/2 tsp) vegetable oil in a small saucepan over medium heat. Add the green onion, garlic, chillies and orange zest. Sauté, stirring, until there is a strong smell from the seasonings, a few seconds.
  4. Stir the liquid mixture to make sure the cornstarch is mixed in and add it to the saucepan. Cook, stirring, until thickened and shiny. Remove the sauce from the heat.
  5. Toss the chicken wings in 15 ml (1 tablespoon) of oil.
  6. Put the wings in a smoker or oven preheated to 375 F. If cooking in the oven, put them on a cooking tray lined with foil and sprayed with cooking spray.
  7. Cook for 20 minutes, turn and cook for 20 minutes more.
  8. Heat the sauce until warm and toss the wings in the sauce.
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