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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Priscilla McConnell says
I wasn’t a fan of this recipe. It had a goopy texture although the flavor was good.
Julie Helvie says
Love chicken wings. Love asian flavors
These were great. I went lite on the chilies. Not a big fan of spicy. A little is good though.
Naomi says
Hi Melissa,
I’ve been following you for some years now and never commented. This recipe is my favorite!!! I rave about it to others.
I’m a child of a retired cook, so I too love to cook! When it’s hot, not so much so I mean prep. Your meals are a lifesaver.
Thank you so much! You’re a blessing. Continue to share your God given talents and gifts with us.
Mellissa Sevigny says
Thanks for the support over the years Naomi! ?
Annie says
What kind of chilies do you use?
Elle Hart says
Probably those red dried chillies in the produce dept. I think crushed red pepper flakes would work, too.
Mary says
Fantastic
trudefaith says
Love this recipe
Lindsay says
I made these for guests on Christmas Eve and everyone loved them! I love generals chicken and this really brought back that familiar flavor. I’m definitely going to try out this version of the meatballs too! I really like the green dish in the photo. It’s very fitting! Thanks for sharing another great recipe.
TFerg says
OMFG- Day 3 Keto, made these and foodgasm. Used one sweetnlow and didn’t have the gum stuff. AMazing Thx!
Pamela says
Does it need to have a sugar in it at all – would anything else add to the sweetness the only thing I use to sweeten food is pure vanilla powder?
I am completely sugar free (chemical and natural) so it does always make me have to think outside of the box….any tips please?