Your favorite sweet and spicy, ginger, caramel General Tso’s sauce now smothering crispy, sticky baked wings – No breading chicken!
- 24 pcs chicken wings with skin, rinsed and patted dry (approx 3 pounds)
- 2 tbsp baking powder
- 2 tbsp ginger grounded
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/3 cup soy sauce reduced sodium
- 1/3 cup Japanese sweet rice wine/mirin
- 1/3 cup water
- 1 tbsp sesame seed oil toasted
- 1 - 1 1/2 tsp Sriracha/Asian hot chili sauce
- 1 1/2 tbsp ginger freshly grated
- 3 cloves garlic minced
- 1/4 tsp salt
- dash of pepper
- 1 tbsp cornstarch
- 1/2 cup sugar
- 2 tbsp 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.
In a medium bowl, whisk together sauce ingredients (not Caramel Sauce). Set aside.
To make the Caramel Sauce, add 2 tablespoons water and 1/2 cup sugar to large skillet and boil over medium heat for 1 minute - don't overcook or it will harden! Add reserved sauce and simmer the sauce until thickened, about 2 minutes.
Remove the sauce from the heat and allow to cool down slightly. Add cooked chicken to a large bowl and add sauce. Toss until evenly coated with a spatula. There will be a little extra sauce which is amazing on rice. Enjoy!