Since the low carb General Tso’s Meatballs were so popular, I thought I’d use that same sauce for a low carb General Tso’s chicken wing recipe.
Because seriously, who doesn’t love chicken wings??? And though I’m a huge fan of classic buffalo wings, sometimes you want to change it up a bit with some other flavors.
In some ways, these are even easier than the General Tso’s Meatballs, because you just cook the wings and toss them in the sauce – no meatball mixing required.
But while this recipe is less hands on, it does take a little longer overall, since you have to cook the chicken wings for about 45 minutes before saucing.
I prefer to bake my wings before saucing, because it’s much less labor intensive than frying them. If you leave them in the oven “naked” long enough, they get a nice crunchy exterior. This also allows time for all of the internal fat to melt out, leaving behind tender, fall off the bone meat.
But if frying is your thang, by all means cook them any way you choose!
Then you just toss them in the sauce, hit them for a few minutes under the broiler, and you’re ready to nom! Just make sure to have plenty of napkins on hand!
Sweet, spicy and loaded with that General Tso’s flavor that you love, these will be a hit with the whole family! They also make the perfect low carb appetizer for your next party!
General Tso’s Chicken Wings (Low Carb and Gluten Free)
- Yield: 4 servings 1x
Description
A low carb and gluten free recipe for General Tso’s Chicken Wings
Ingredients
- 3 lbs chicken wings
For the Sauce
- 1/2 tsp sesame oil
- 3 Tbl unseasoned (sugar free) rice vinegar
- 2 tsp white vinegar
- 3 Tbl wheat free soy sauce (or coconut aminos)
- 1/4 cup water
- 3 Tbl granulated sugar substitute
- 1/2 tsp xanthan gum
- 1/4 cup scallions, chopped
- 4 – 5 small dried chillies, chopped
Instructions
- Cut your wings through the joint if whole, to separate the wing from the drumette. Spread on a sheet pan and bake at 375 degrees (F) for about 45 minutes or until crunchy and golden brown. Meanwhile, combine all of the sauce ingredients into a small saucepan and whisk together until smooth. Bring to a boil, then simmer for about 2 minutes until thickened. Remove from the heat. When the wings are fully cooked, toss in the sauce to coat. Put the wings back on the baking sheet and broil (carefully!) for about two minutes or until the sauce is bubbling. Serve with lots of napkins!
Notes
Approximate nutrition info per serving: 417 calories, 27g fat, 1.75g net carbs, 37g protein
Nutrition
- Serving Size: about 8 pieces
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Dancingtigga says
Never mind the wings I spatchcocked a chicken and gave the whole thing the General’s treatment, I swapped the Xanthan gum for arrowroot powder – very quick and very easy, kids loved it too. I served Jamie Oliver’s Kimchee Slaw to the adults – what a combination! Another winner – thank you Mellissa!
Pamela says
HOw much Arrowroot did you use please? I don’t have the gum not even sure they sell it in deepest darkest rural France! BUT arrowroot I do have!!
Tia :)
Courtney says
Just made this sauce for dinner over pork & ginger meatballs. This is Beyond DELICIOUS!!!
It’s not just a good sugar free sauce,,it is one of the best sauces period!
THANK YOU
Courtney
Tammy says
Made this delicious sauce today. Used chicken breast tenders, cooked them in a little olive oil in a skillet, then dipped them in the sauce and cooked them in the skillet a little more. Added a little more sauce when I served them. Used fresh serrano chile peppers, didn’t have dried. First time using xanthum gum and the sauce coated the tenders perfectly. Thanks for the recipe (and the web-site)! Will definitely make this sauce from now on. LOVED IT!
Mellissa Sevigny says
Thanks so much for the feedback Tammy – so glad you liked it!!!!!
Beverly says
I have high hopes of making this sauce for drumsticks soon!!!!
Low Carb Culinaire says
Ii tried this on drumsticks last night and it was amazing! I substituted the xathan gum for 1/2 tablespoon of thermo flo which adds a minimal amount of carbs making it still guilt free and delicious!
Sweet T says
Ok so now that you have your awesome Meatball Monday series, i think you should start a Chicken Wing Wednesday series. It would be epic.
These look crazy delicious btw.
Mellissa Sevigny says
Chicken Wing Wednesday! I LOVE it!!!! :)
Beth C. says
Sound yummy! One question: 1/2 tsp xanthum gum? I am curious…what is the purpose of this? It’s such a small amount I’m tempted to omit rather than buy yet another ingredient I’ll probably never use again. Could you explain the necessity? Thanks! Best, Beth C.
Mellissa Sevigny says
Hi Beth! Xanthan gum is a carb free thickener – and it makes the sauce more authentic. Without it the sauce will be very watery and won’t stick to the wings the same. It’s inexpensive and very useful in low carb and gluten free sauces, baked goods, and to thicken soups and stews. It was definitely worth the $6 investment for me and I use it all the time now! But the wings will still taste the same without it, they probably just won’t coat in the sauce as well. Enjoy!
Dita says
YUM YUM!!!
Jess says
6g of protein? That must be a typo!
Mellissa Sevigny says
It IS a typo, thanks for catching that! It’s actually 37g protein and I’ll change the recipe right now. Thanks SO much!!!
Sara says
I’m a new reader, and I absolutely adore your website and recipes. Your food photography is GORGEOUS! I’ll definitely be trying this recipe. What kind of sugar substitute did you use? I’m trying to steer away from Splenda, so I’m wondering if Stevia would work?
Mellissa Sevigny says
Yes, stevia would work, just add about half the amount and keep tasting until you get the sweetness to your preference. Enjoy and welcome to IBIH!
buttoni says
These look delicious! I’ve been wanting to try low-carbing General’s Tsao sauce and you’ve done the hard part! Nice! I’ll be trying this out for sure.