To make General Tso’s Sauce, Heat
Vegetable Oil (1 Tbsp)
in a small sauce pot over medium heat. Sauté
Garlic (3 cloves)
Fresh Ginger (1 Tbsp)
Scallions (2 Tbsp)
for 1-2 minutes.
Light Soy Sauce (1/2 cup)
Lee Kum Kee Hoisin Sauce (1/2 cup)
Rice Vinegar (1/2 cup)
Water (1/2 cup)
Brown Sugar (1 cup)
. Stir to combine.
Stir in the
Sweet Chili Sauce (1 Tbsp)
Chili Garlic Paste (1/2 Tbsp)
Crushed Red Pepper Flakes (1 Tbsp)
. Continue cooking until mixture reaches a slight boil.
In a separate bowl, combine the
Corn Starch (2 Tbsp)
Water (2 Tbsp)
. 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.
All-Purpose Spice Rub (1/2 cup)
Chinese Five Spice Powder (2 Tbsp)
Crushed Red Pepper Flakes (1/2 Tbsp)
. Coat both sides of the
Chicken Wings (3 lb)
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)
Scallions (1 pinch)