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?
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! ;)
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.