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General Tso Asian Chicken Wings (Paleo, AIP)

  • Author: Michelle
  • Total Time: 45 minutes
  • Yield: 4 servings 1x



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


  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.


All nutrition facts are estimations and will vary.

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


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