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:
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
- 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
- Mix the rice vinegar, soy sauce, sesame oil, water and sherry together.
- Add the ginger, cornstarch and sugar and stir until the sugar is dissolved.
- 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.
- 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.
- Toss the chicken wings in 15 ml (1 tablespoon) of oil.
- 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.
- Cook for 20 minutes, turn and cook for 20 minutes more.
- Heat the sauce until warm and toss the wings in the sauce.