General Tao’s chicken Wings

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Stingh2

Fire Starter
Original poster
Apr 13, 2019
32
101
First time doing General Tao’s chicken wings on the grill. Couldn’t find Chinese five spice in supermarket but they did have all five spices individually so we just made our own. At that point we decided to just do the sauce also on our own. It was Fantastic.
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Thanks everyone. Grilled at 300 pulled them off at 170
 
Chinese five spice rub

Ingredients

3 star anise

3 Tbsp whole green peppercorns

2 cinnamon sticks (3inch)

2 Tbsp fennel seeds

1/2 Tsp whole cloves

Place everything in a dry pan medium /low

Heat and toast for about 5 minutes. Don’t burn it. When done remove from pan and let it completely cool. Next take all of the ingredients and grind them to a powder. Wife used her Vitamix blender, did an amazing job. Dry your chicken wings with a paper towel and add the rub to both sides. Set the grill up to 300-325 get the wings on, added a hunk of Apple and cherry wood. Next start the sauce. In a separate bowl add 2 Tbsp cold water

2 Tbsp cornstarch mix together well and set off on side for later. In a pan start with low heat adding 1 Tbsp Dark sesame oil

3 cloves minced garlic

1Tsp crushed red pepper flakes

1/4 cup scallions (also cut some extra to garnish at the end)

1 1/2 Tbsp Fresh ginger minced

And Sauté. The following liquids Place all together in a bowl and get ready to add to the pan after sauté

1/2 cup Tamari sauce

1/2 cup Hoisin sauce

1/2 cup rice vinegar

1/2 cup water

1Tsp sriracha sauce (Hot)

Then add to pan

1 cup packed brown sugar

Stirring until dissolved.

Once you see it starting to bubble now take the cornstarch mix and slowly add to the pan stirring the whole time until the sauce in thickened, now the sauce is done.

When the chicken hits 170 pull it off and place in bowl, add your sauce and toss. Garnish with your extra cut scallions get lots of napkins and enjoy.

Bill
 
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Chinese five spice rub

Ingredients

3 star anise

3 Tbsp whole green peppercorns

2 cinnamon sticks (3inch)

2 Tbsp fennel seeds

1/2 Tsp whole cloves

Place everything in a dry pan medium /low

Heat and toast for about 5 minutes. Don’t burn it. When done remove from pan and let it completely cool. Next take all of the ingredients and grind them to a powder. Wife used her Vitamix blender, did an amazing job. Dry your chicken wings with a paper towel and add the rub to both sides. Set the grill up to 300-325 get the wings on, added a hunk of Apple and cherry wood. Next start the sauce. In a separate bowl add 2 Tbsp cold water

2 Tbsp cornstarch mix together well and set off on side for later. In a pan start with low heat adding 1 Tbsp Dark sesame oil

3 cloves minced garlic

1Tsp crushed red pepper flakes

1/4 cup scallions (also cut some extra to garnish at the end)

1 1/2 Tbsp Fresh ginger minced

And Sauté. The following liquids Place all together in a bowl and get ready to add to the pan after sauté

1/2 cup Tamari sauce

1/2 cup Hoisin sauce

1/2 cup rice vinegar

1/2 cup water

1Tsp sriracha sauce (Hot)

Then add to pan

1 cup packed brown sugar

Stirring until dissolved.

Once you see it starting to bubble now take the cornstarch mix and slowly add to the pan stirring the whole time until the sauce in thickened, now the sauce is done.

When the chicken hits 170 pull it off and place in bowl, add your sauce and toss. Garnish with your extra cut scallions get lots of napkins and enjoy.

Bill
thank you for this recipe, will have to get some of those ingredients from the Chinese market not far from here
 
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