Buffalo Wild Wings General Tso Wings Copycat Recipe
This Buffalo Wild Wings General Tso wings copycat brings that sticky, sweet-heat sauce home without a trip to the restaurant. It’s a weeknight-friendly recipe that comes together in about 40 minutes and tastes like the real thing.
The sauce is the whole point here. It’s glossy, a little spicy, and has that sharp ginger-garlic backbone that makes General Tso anything worth eating.
Why I Love This Recipe
The sauce clings to the wings without sliding off, because you reduce it down until it’s genuinely thick before tossing.
You get crispy skin from the oven, which means no deep fryer to deal with and no oil smell in the house for three days.
This is the version I keep coming back to when I want something that feels a little special but doesn’t wreck the kitchen.
Recipe Ingredients
- 2 lbs chicken wings – Split into flats and drumettes; pat dry for crispier skin
- 1 tbsp baking powder – Not baking soda; this is what makes the skin crisp in the oven
- 1 tsp kosher salt – For seasoning the wings before they go in
- 1/2 tsp black pepper – Freshly ground if you have it
- 3 tbsp soy sauce – Low-sodium works fine here
- 3 tbsp hoisin sauce – Adds body and a subtle sweetness to the glaze
- 2 tbsp rice vinegar – Brings the brightness that keeps the sauce from tasting flat
- 2 tbsp honey – Balances the heat and helps the glaze stick
- 1 tbsp sesame oil – Add at the end of cooking; heat kills the aroma
- 2 tsp chili garlic sauce – Sambal oelek or sriracha works too
- 3 cloves garlic – Minced fine; this is a lot of garlic and that’s the point
- 1 tsp fresh ginger – Grated; ground ginger in a pinch but it’s noticeably duller
- 1 tsp cornstarch – Dissolved in 1 tbsp cold water to thicken the sauce
- 2 tsp sesame seeds – For garnish
- 2 green onions – Sliced thin, for serving
Variations / Substitutions
- Swap honey for maple syrup – The sauce gets slightly earthier but still glazes well.
- Use boneless chicken thighs – Cut into 2-inch pieces and bake at 400°F (200°C) for 20 minutes; same sauce, same result.
- Add more chili garlic sauce – Going up to 1 tbsp gives you real heat without throwing off the balance.
- Swap rice vinegar for apple cider vinegar – The flavor is a touch fruitier but it works.
- Make it gluten-free – Use tamari instead of soy sauce and check your hoisin label; some brands are naturally gluten-free.
- Skip the sesame oil – The sauce loses a layer of nuttiness but is still good.
If you like this style of sticky glazed chicken, the Panda Express Orange Chicken Copycat Recipe is worth trying next.
How To Make General Tso Wings
Step 1: Coat the Wings
Preheat your oven to 425°F (220°C) and line a baking sheet with a wire rack. In a large bowl, toss the 2 lbs chicken wings with the 1 tbsp baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper until every piece is evenly coated. Spread them out on the rack in a single layer, making sure none of the wings are touching.
The baking powder draws moisture to the surface and helps the skin blister and crisp in the oven. If the wings look a little chalky going in, that’s exactly right.
Don’t skip the rack. Wings sitting in their own fat steam instead of crisp, and that changes everything about the final texture.
Step 2: Bake the Wings
Bake at 425°F (220°C) for 40 to 45 minutes, flipping the wings once at the 20-minute mark. By the end, the skin should be deep golden and you should be able to hear a faint crackle when you press a drumette lightly with tongs.
Keep an eye on the thinner flats toward the last 5 minutes. They can catch faster than the drumettes, so pull any that look like they’re getting too dark and let the rest finish.
Step 3: Simmer the Sauce
While the wings finish baking, warm a small saucepan over medium heat. Add the 3 tbsp soy sauce, 3 tbsp hoisin sauce, 2 tbsp rice vinegar, 2 tbsp honey, and 2 tsp chili garlic sauce. Stir in the 3 cloves minced garlic and 1 tsp grated ginger. Let it come to a gentle simmer and cook for 3 minutes, stirring occasionally.
Stir together the 1 tsp cornstarch with 1 tbsp cold water in a small bowl until smooth, then pour it into the simmering sauce. Cook for another 1 to 2 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
Take the pan off the heat and stir in the 1 tbsp sesame oil. Adding it off the heat keeps the nutty aroma from cooking away.
Step 4: Glaze and Serve the Wings
Transfer the hot wings to a large bowl. Pour the warm sauce over them and toss until every piece is coated. Move fast here — the glaze sets as it cools, which is what gives you that lacquered look. Pile the glazed wings onto a plate or platter, scatter the 2 tsp sesame seeds over the top, and finish with the sliced 2 green onions.
Recipe Tips
- Dry the wings before seasoning. Even 30 minutes on a paper towel makes a difference. Wet skin steams in the oven.
- Make the sauce a day ahead. It keeps in the fridge for up to 5 days and reheats quickly in a small pan over low heat.
- Don’t crowd the pan. If your baking sheet is small, use two. Overlapping wings trap steam and you lose the crisp you worked for.
- Taste the sauce before you toss. A little more rice vinegar brightens it; a little more honey rounds out the heat. Adjust before it hits the wings, not after.
Bake times by thickness and piece:
| Piece | Oven Temp | Time |
|---|---|---|
| Flats | 425°F (220°C) | 35 to 40 min |
| Drumettes | 425°F (220°C) | 40 to 45 min |
| Boneless thighs | 400°F (200°C) | 20 min |
How To Store
- Refrigerate – Store leftover wings in an airtight container for up to 3 days. The sauce will firm up in the fridge, which is fine.
- Reheating – A wire rack in a 375°F (190°C) oven for 10 to 12 minutes brings the skin back to life better than a microwave, which turns the coating soft.
What To Serve With General Tso Wings
A simple cucumber salad with rice vinegar and a pinch of salt cuts through the richness of the glaze and gives you something cool to come back to between bites. Steamed jasmine rice soaks up any extra sauce on the plate, so nothing goes to waste. If you want something crunchier, a quick coleslaw with a sesame dressing ties into the same flavor notes already in the wings.
Frequently Asked Questions
Can I make these in an air fryer instead of the oven?
Yes. Cook the coated wings at 400°F (200°C) for 22 to 25 minutes, flipping halfway. The skin gets very crisp, sometimes crispier than the oven.
Can I use frozen wings?
You can, but thaw them fully and pat them completely dry first. Frozen wings release a lot of water as they bake, and any extra moisture works against the crispy skin.
How spicy are these compared to the restaurant version?
At 2 tsp chili garlic sauce, they’re mild-to-medium. Buffalo Wild Wings’ version has a noticeable kick without being punishing, and this matches that level closely.
Can I double the sauce and use it on something else?
Yes, it works well on shrimp, tofu, or roasted cauliflower. Keep any extra sauce in a sealed jar in the fridge for up to 5 days.
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Ingredients
Method
- Preheat oven to 425°F (220°C) with a wire rack set over a lined baking sheet. Toss the 2 lbs wings with 1 tbsp baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Arrange in a single layer on the rack.
- Bake for 40 to 45 minutes, flipping once at the 20-minute mark, until the skin is deep golden and crisp.
- While wings finish baking, combine the 3 tbsp soy sauce, 3 tbsp hoisin sauce, 2 tbsp rice vinegar, 2 tbsp honey, 2 tsp chili garlic sauce, 3 cloves minced garlic, and 1 tsp grated ginger in a small saucepan over medium heat. Simmer 3 minutes, then stir in the 1 tsp cornstarch mixed with 1 tbsp cold water. Cook 1 to 2 minutes until thick, then remove from heat and stir in 1 tbsp sesame oil.
- Toss the hot wings in the sauce, plate them, and top with 2 tsp sesame seeds and sliced 2 green onions.
