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General Tsao Wangs (pix)

Dyal_SCDyal_SC Posts: 4,732

My wife went out to dinner tonight with a coworker and some medical representatives.  That meant I got a bachelor night all to myself.  :D  I was craving Chinese Takeout, but I was also wanting to use the BGE.  I found some Wingettes on mega sale, so I decided to combine two of my favorites....general tsao chicken and WANGS!  ;) 

Gave these a dusting of baking powder along with a spicy homemade rub. 



Grilled them up Indirect at a dome temp of 400 deg f for an hour (give or take)...just grilled them up until they were very crispy.



Then sauced them with my favorite store-bought General Tsao Sauce:


Served up with some Nathan's Onion Rings.  Can't really tell from the next pic, but this plate was actually a platter.  LOL....  Don't tell my wife.  ;)  Although I didn't eat it all.  Still have enough for lunch tomorrow or the next day.  ;)  The General Tsao Sauce really worked well on the chicken wings.  A repeater for sure.  :)






  • Looks good. Great pics as well.
  • ScottborasjrScottborasjr Posts: 3,494
    Great pics as always @Dyal_SC. I have that sauce in my store and have never tried it, but now think that may be on the to do list.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • LTAFlynEggLTAFlynEgg Posts: 84
    That's an awesome idea, will have to look for that sauce in the supermarket!
  • SocalcajudoSocalcajudo Posts: 132
    Simple looking deliciousness meal. Well done.
  • Thanks for the inspiration - love the idea of Egg chinese take in!
  • Z_EggineerZ_Eggineer Posts: 576
    +1 to Baking soda on  yardbird
  • MickeyMickey Posts: 18,734
    Nice cook
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • ChubbsChubbs Posts: 6,925
    Beautamus Dyal. Great idea and consider it stolen. And, @Mickey will probably steal your plated pic since he never cooks food.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • SmokeyPittSmokeyPitt Posts: 9,860
    edited June 2013
    Love it.  My youngest daughter would tear those up.  She loves general Tso (Tsao?...whoever that general is!). 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Those look great!  Tell me about the rub.
    Flint, Michigan
  • GriffinGriffin Posts: 7,673
    =D> Great idea, Dyal. I'm telling your wife, though. ;)

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • six_eggsix_egg Posts: 964
    What a wonderful idea. Food looks on point.


    Texarkana, TX

  • DredgerDredger Posts: 1,453
    Looks amazing. Love us some wings. Can you guys explain the baking soda? I get flour or cornstarch, but I don't think I have ever dusted in baking soda.
    Large BGE
    Greenville, SC
  • AviatorAviator Posts: 1,722

    As always, you steal the show. Looks like a plate to me and I would hit it big time.




    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.


  • RACRAC Posts: 1,688
    Great idea! Will be trying these. Thanks for posting


    Boerne, TX

  • Charlie tunaCharlie tuna Posts: 2,191
    I would love to try this sauce, but need some information on "how hot it was" ??  The girls here don't have a high tolerance for heat???   Thanks
  • thetrimthetrim Posts: 5,653

    The food has been associated with the name of Zuo Zongtang (左宗棠, 1812–1885), a Qing Dynasty general from Hunan. Zuo himself could not have eaten the dish as it is today,[2] and the dish is neither found in Changsha, the capital of Hunan, nor in Xiangyin, the home of General Tso. Moreover, descendants of General Tso still living in Xiangyin, when interviewed, say that they have never heard of such a dish.[4]

    There are several stories concerning the origin of the dish. Eileen Yin-Fei Lo states in her book The Chinese Kitchen that the dish originates from a simple Hunan chicken dish, and that the reference to "Zongtang" was not a reference to Zuo Zongtang's given name, but rather a reference to the homonym "zongtang", meaning "ancestral meeting hall."[5] Consistent with this interpretation, the dish name is sometimes (but considerably less commonly) found in Chinese as "Zuo ancestral hall chicken". (Chung tong gai is a transliteration of “ancestral meeting hall chicken” from Cantonese; Zuǒ Zōngtáng jī is the standard name of General Tso's chicken as transliterated from Mandarin.)

    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • Dyal_SCDyal_SC Posts: 4,732

    Thanks a lot, buddies and buddettes!  :D 

    @Fred19Flintstone, I can't even remember what all I put in this one.  I enjoy messing around with different spices.  I wanted these a little bit Asiany...I think it was Sugar in the Raw, Salt, Pepper, Crushed Red Pepper Flakes, Ground Ginger, Onion Powder, Garlic Powder and a little Paprika for color. 

    @Griffin, I hate you.  That is all.  ;)

    @Dredger, I like drying the wings with paper towels and sprinkling on some baking powder along with the seasonings.  It helps to get the wings super crispy (almost fried-like).  If you like a crispy wing that will soak in sauce really well, definitely give it a try.  :)  Some people like using baking soda or corn starch, but I've always had good results with baking powder.

    @Charlie_tuna, the sauce itself isn't too awful hot.  It does have a little bit of heat though I guess.  I'm not the best person to ask though, since I like things spicy!  :)  I think the hottest part of these wings were the added crushed red pepper flakes.

    @thetrim, that's cool info!  Never read that before.  Where ever it came from, all I knows is thats I like it!  ;)

  • mb99zzmb99zz Posts: 183
    That looks fantastic!
  • DredgerDredger Posts: 1,453
    Thanks Dyal SC. Will definitely try that.
    Large BGE
    Greenville, SC
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