Bring bold, irresistible flavor to your next game day or dinner with this easy recipe for General Tso Chicken Wings. Whether baked in the oven or crisped in the air fryer, these wings are finished in a sweet, tangy, and spicy General Tso sauce that makes them impossible to resist.
Why these General Tso Wings are the best
These wings have been a favorite on the blog since they were first posted in 2016. The recipe has been updated with new photos and a modernized approach — including a method for the air fryer — so you can make them whether you prefer oven-baked, grilled, smoked, sous-vide, or air-fried wings.
I’ve shared these wings for live cooking segments and made them for countless parties and casual weekend football watching. The technique is simple: the wings are tossed in a spice rub with a little baking powder to encourage crispiness, then cooked until the meat is tender and the skin is crisp. Finally, the wings are tossed in the sticky, spicy-sweet General Tso sauce to finish.
If you want bold, craveable wings that balance sweet, savory, tangy, and spicy flavors, these are a go-to recipe.
Ingredients
Below are the key ingredients and substitution ideas. For the exact measurements, see the recipe card at the bottom of the page.
- Chicken wings – Use “party wings” (drumettes and flats separated) if available. If you buy whole wings, trim the tips; save them for stock if you like, or discard.
- Baking powder – This is the secret to extra-crispy skin. Do not substitute baking soda, which behaves differently. If you don’t have baking powder, omit it and still season the wings well.
- Spices – Salt, black pepper, garlic powder, Chinese five spice, and red pepper flakes create the flavorful rub. If you don’t have five spice, a mix of ground cinnamon and allspice works in a pinch.
- General Tso sauce – A combination of soy sauce, rice vinegar, oil, garlic, ginger, Sriracha and honey creates the sweet-tangy-spicy glaze that defines these wings. For a gluten-free version, use tamari or gluten-free soy sauce.
Instructions
These steps walk you through prepping, cooking, and saucing the wings. Photos show key points to help you along. Full measurements and timings are in the recipe card below.
- Season the wings. Pat wings completely dry with paper towels. In a large bowl combine salt, black pepper, garlic powder, five-spice powder, red pepper flakes, and baking powder. Add the wings and toss to coat evenly.
- Cook the wings. Choose your method: oven-bake, air-fry, or grill. See the recipe card below for exact temperatures and times. Aim for golden, crisp skin and an internal temperature of 165°F (74°C).
- Prepare the sauce. While the wings cook, whisk together the soy sauce, rice vinegar, oil, honey, Sriracha, garlic, ginger, crushed red pepper, and five-spice until smooth.
- Toss the wings in the sauce. Heat the sauce in a large skillet or wok until it boils and thickens slightly. Add the cooked wings and toss until fully coated in the glaze. Transfer to a platter and garnish with diced green onions and sesame seeds, if desired. Serve immediately.
My recommended cooking method for wings
I’ve tried many methods—oven, grill, smoker, sous-vide, and air fryer. The best option for you depends on how many wings you’re making and the texture you want:
- Cooking for a crowd? Use the oven or grill to handle larger quantities at once.
- Want smoky flavor? Use a grill or smoker for added depth.
- Prefer a hands-off approach? Try sous-vide then finish under a broiler or on the grill.
- Making a small batch and want maximum crispiness? The air fryer is ideal.
Whichever method you choose, patting the wings dry and using a light dusting of baking powder will help get the skin as crispy as possible.
More chicken wing recipes
Build an epic wing spread with these flavor ideas and variations:
Cajun Wings
BBQ Chicken Wings
Smoked Chicken Wings
Air Fryer Chicken Wings
General Tso’s Wings
Ingredients
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons five spice powder
- 1 teaspoon red pepper flakes
- 1 tablespoon baking powder
- 2 pounds chicken wings, party wings – separated drums and flats
General Tso’s Sauce
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon vegetable oil (or canola oil)
- 1 tablespoon Sriracha (adjust to taste)
- 1 tablespoon fresh garlic, crushed
- 1 teaspoon fresh grated ginger
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon Chinese five spice
Instructions
- Preheat an air fryer to 400°F. (For oven instructions, see notes.)
- In a large bowl combine salt, black pepper, garlic powder, five-spice, red pepper flakes, and baking powder. Add wings and toss to coat.
- Arrange wings in a single layer in the air fryer basket without touching. Cook at 400°F for 10 minutes, flip, and cook an additional 8 minutes. If cooking in a smaller air fryer, work in batches.
- While wings cook, whisk all sauce ingredients in a small bowl.
- Heat the sauce in a wok or large skillet over high heat until it boils and thickens slightly. Add the cooked wings and toss until fully coated.
- Transfer wings to a plate, garnish with diced green onions and sesame seeds if desired, and serve immediately.
Notes
- Oven method: Preheat oven to 425°F (convection preferred). Place seasoned wings on a wire rack set over a rimmed baking sheet. Bake 20 minutes, flip, and bake another 20 minutes or until crisp.
- Grill method: Preheat grill to medium (around 350°F). Place wings in an even layer and grill 6–7 minutes per side until cooked through and charred in spots.
- If you’re doubling the recipe for a party and plan to cook 4 pounds of wings, the oven or grill is the easiest way to cook them all at once.
- Pat wings dry: This step is key for crispy skin regardless of cooking method.
- Adjust heat: These wings are fairly spicy by default. Reduce or omit the Sriracha and crushed red pepper to lower the heat, or add more to turn up the spice.
- Gluten-free: Replace soy sauce with tamari or coconut aminos.
Nutrition Facts
Protein: 6 g •
Fat: 4 g
Tips, Storage, and Variations
Serve these wings hot with sides like steamed rice or simple slaw to balance the heat. Leftovers keep well: refrigerate in an airtight container for up to 3 days. Reheat in a hot oven or air fryer for best texture—microwaving will make the skin soft. Variations include swapping honey for brown sugar, adding more ginger for brightness, or finishing with a squeeze of lime for acidity.