General Tso's Chicken Wings (Low Carb and Gluten Free)
A low carb and gluten free recipe for General Tso's Chicken Wings
A low carb and gluten free recipe for General Tso's Chicken Wings
- Carbohydrate 8.15794832807435 g
- Cholesterol 261.949593675 mg
- Fat 54.9029261167828 g
- Fiber 0.155999994726328 g
- Protein 62.6553873159067 g
- Saturated Fat 15.3224986320055 g
- Serving Size 1 1 serving (373g)
- Sodium 249.943989244847 mg
- Sugar 8.00194833334802 g
- Trans Fat 5.98156985625983 g
- Calories 794 calories
Step-by-step
- 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!
Glossy amber glaze clings tightly to shattering skin while dry heat renders the abundant subcutaneous fat stored within poultry wings. Separate joint sections cleanly before roasting to maximize surface area contact against the baking sheet at 375 degrees Fahrenheit. Visual cues dictate doneness here rather than thermometers, given the thinness of the bone and cartilage; watch for deep golden-brown coloring and audible rendering sizzles across forty-five minutes of baking. Whisking xanthan gum directly into cold water before heating prevents clumping, utilizing a microscopic thickener ratio where a mere half teaspoon controls viscosity for three tablespoons of vinegar and soy base. Substituting coconut aminos for wheat-free tamari introduces natural sweetness that requires reducing the granular sugar substitute to prevent burning under the broiler. Broiling the coated wings for precisely two minutes caramelizes the sugars without carbonizing the delicate skin. Purchasing whole wings and butchering them independently yields a lower cost per pound than pre-severed party packs.
