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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Adri says
Hello! I’m late to the party, but SO glad I found this recipe. My husband and I really enjoyed these wings and they were super easy to make. I’m definitely sharing this recipe on my blog. Thank you!
Jolene says
Is this right? 8 Pieces is a serving? That sounds like a lot to me. When I google nutrition for one chicken wing, it’s 81. 81×8 = 600+ calories…. And that’s without any sauces or anything?
Thanks for clarifying!
Elle Hart says
The nutrition info seems to be about right for 3 to 4 “whole”wings, depending on the size of the wings, as they are pictured uncut.
Angela says
I made these for dinner tonight and they were delicious! They completely satisfied me and my hubbies Chinese cravings. Thank you!
Anne says
Making these wings right now… wish me luck!! :)
pat bueckert says
going to try this recipe looks good, to get great crisp chicken wings , google cooking chicken wings with baking powder and salt,,, this method works awesome, you get crisp wings just like deepfried, no kidding ,,,i bake the wings this way and then add sauce after
Mellissa Sevigny says
Cool Pat, can’t wait to try that!
Danielle says
I just made these. OH.MY.GOODNESS! Sticky, sweet, and spicy joy on a bone! I subbed the xanthan gum for a little arrowroot starch since that’s what I had on hand and cranked the oven up to 400 once I added the sauce to finish them up. I’ve only eaten one serving, but I’m already planning to make some more tomorrow…. maybe with some cauliflower fried rice and some sort of broccoli slaw. Thanks for such a delicious recipe!
Gussie says
I wasn’t a fan of this recipe… I felt that the Xanthan Gum made the sauce waaaay tooo slimy, and gooey. When I went to put the sauce on the chicken much of the sauce didn’t even adhere to the chicken, the majority of the sauce stayed in the bowl and I had to brush it on the chicken; however, that didn’t work either. Then I had lots of chicken bits in the sauce. I’m not even going to touch on the fact that there was no way the chicken wings could get crunchy baking at 375. Oh well, I learned an important lesson… Always trust your instincts.
Mellissa Sevigny says
I’m sorry you didn’t like this recipe Gussie – thanks for the feedback! I will say that my chicken wings usually crisp up great in the oven – HOWEVER, some brands do better than others because some of the big companies plump up the wings with a salt water solution that seems to make them wetter and they require a lot longer for the moisture to evaporate and the wings to crisp up – in that case I usually leave them in longer or increase the heat to 400. So don’t give up on using your oven to make great chicken wings!
Wendy says
I agree about the xantham gum, with another thickener this would be great but I don’t like the slimy feeling of the xantham gun
Nano says
I see someone already did ask about stevia, but just to double check – is it ok if I use a liquid stevia, or is it important that I have some kind of granulated sweetener as part of the sauce? Would it mess up the sauce if it didn’t have that bulk?
Thanks!!
Diane says
Second time making these, and love them even more!
Diane says
These are fantastic! We had them for supper tonight. I want more!
Mellissa Sevigny says
So glad you liked them Diane! I always have the same problem – there just never seems to be ENOUGH of them! ;)