To make General Tso’s Sauce, Heat Vegetable Oil (1 tablespoon) in a small sauce pot over medium heat. Sauté Scallion (2 tablespoon), Garlic (3 clove), and Fresh Ginger (1 tablespoon) for 1-2 minutes.
Add the Light Soy Sauce (1/2 cup), Hoisin Sauce (1/2 cup), Rice Vinegar (1/2 cup), Water (1/2 cup), and Brown Sugar (1 cup). Stir to combine.
Stir in the Crushed Red Pepper Flakes (1 tablespoon), Sweet Chili Sauce (1 tablespoon), and Chili Garlic Paste (1/2 tablespoon). Continue cooking until mixture reaches a slight boil.
In a separate bowl, combine the Corn Starch (2 tablespoon) and Water (2 tablespoon). Slowly add the slurry to the sauce pot while stirring. Bring the mixture to a boil and reduce the heat. Pour the General Tso’s Sauce into a jar and allow to cool.
Prepare Yoder Smoker or other grill for indirect cooking at a temperature of 300 degrees F (150 degrees C). Use cherry pellets for wood smoke and cherry wood chunks if other type grill/smoker is used.
Combine Chicken Wing (3 pound) with Killer Hogs The A.P. Rub (1/2 cup) and Chinese Five Spice Powder (2 tablespoon). Coat both sides of the Crushed Red Pepper Flakes (2 teaspoon) with this mixture.
Place wings on the grill and smoke for 45 minutes.
Turn each wing over to evenly cook both sides, for about 25 minutes.
Glaze each wing with General Tso’s Sauce on both sides and continue to cook until wings are tender, about 10 minutes. Internal temperature should be at least 165 degrees F (75 degrees C) and juice should run clear.
Arrange the wings on a large platter and garnish with Sesame Seeds (1 pinch) and Scallion (1 pinch) before serving.