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These General Tso-style Chicken Wings are sticky, crispy, and delicious! They’re soy free, gluten free, paleo, and AIP-compliant.

I love all of the recipes on my blog, but these are on a different level. They’re a top 10 family favorite in my house, and one of the only protein recipes that my toddler will reliably eat every time. Seriously! These General Tso’s style Asian Chicken Wings are just so delicious, easy to make, and soy and gluten-free! No soy sauce, no refined sugar, and no cornstarch to thicken the sauce. Make them for a party appetizer, game day snack, or just as a fun dinner.

Why you’ll love this recipe

  • It’s absolutely delicious. I’m serious, this sauce will blow you away!
  • They’re baked. No frying, it’s easily made in the oven!

The Ingredients You’ll Need

  • Chicken wings. I prefer to use cut up wings for this recipe.
  • Coconut aminos. This a soy sauce substitute that you can buy in most health food stores and online.
  • Apple cider vinegar. Traditional General Tso’s Chicken has white vinegar, but this recipe uses apple cider vinegar. Most white vinegar is made from corn.
  • Blackstrap molasses. This is a secret ingredient in these wings! It makes them super rich and not too sweet. You can also use honey, but I highly recommend blackstrap molasses.
  • Baking powder. This is another secret ingredient that keeps the chicken wings crisp! I use this paleo baking powder.
  • Arrowroot starch. This thickens the sauce.
  • Seasonings. I use garlic powder, onion, ginger, salt and pepper.

How to make the General Tso’s Style Chicken Wings

  • Step one. Toss the chicken wings with baking powder and seasonings.

  • Step two. Bake the wings until crisp.
  • Step three. Combine the ingredients for the sauce and simmer until cooked.

  • Step four. Pour the sauce over the cooked wings and serve.

Tips & Tricks

  • Pat the wings dry. Make sure they’re totally dry! This helps to actually get them crispy.
  • Add a side. These can easily be a whole dish, not just an appetizer.

How to store and reheat this recipe

Simply store the wings in a glass container in the fridge for 2-3 days. You can easily reheat them in the air fryer or the oven until warm.

What do you serve these wings with?

  • A roasted vegetable. We most commonly serve these with broccoli.
  • Rice or quinoa. You can serve them with cauliflower rice too!

You’ll also love…

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General Tso Asian Chicken Wings (Paleo, AIP)

★★★★★

5 from 6 reviews
  • Author: Michelle
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
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Ingredients

Scale

For the wings

  • 2 lbs chicken wings
  • Salt & pepper (omit pepper for AIP)
  • 2 tsp baking powder
  • 2 tbsp avocado oil

For the sauce

  • 1/2 cup coconut aminos
  • 2 tbsp apple cider vinegar
  • 2 tbsp chicken broth
  • 2 tbsp blackstrap molasses
  • 1 tsp coconut sugar
  • 2 tsp garlic powder
  • 1/2 tsp ginger
  • 2 tsp arrowroot starch

For topping

  • Green onion, chopped

Instructions

  1. Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  2. Add the chicken wings to a large bowl and pat them dry. Season with salt and pepper and toss with baking powder until coated.
  3. Add the chicken wings to the baking sheet and top with avocado oil. Transfer to the oven and bake in the preheated oven for 35-40 minutes, flipping halfway through. The wings should be cooked through and crisp.
  4. About 10 minutes before the wings are finished cooking, combine the ingredients for the sauce in a medium sauce pot. Whisk together. Transfer to the stovetop and bring to a simmer for 3-5 minutes or until the sauce thickens and slightly reduces. Remove from the heat. Reserve about 1/4 cup of sauce on the side for dipping.
  5. Add the cooked wings to a clean bowl and pour the sauce over the wings. Toss to coat.
  6. Serve the wings topped with green onion and sauce on the side.

Notes

All nutrition facts are estimations and will vary.

  • Prep Time: 10
  • Cook Time: 35
  • Category: Appetizers
  • Method: Baked
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 356
  • Fat: 10.9g
  • Carbohydrates: 59.8g
  • Fiber: 0.4g
  • Protein: 5.1g

This recipe was originally published in 2019 and updated in 2023.