Gluten Free Chicken Wings

These gluten free chicken wings are crispy, baked and the perfect appetizer for a football party! They’re so easy to make and you can coat them in your favorite buffalo sauce, barbecue sauce or just serve with your favorite dip!

It’s football season and these gluten free chicken wings need a spot in your spread! They’re so easy to make, can be topped with buffalo sauce, barbecue sauce or whatever else you like and you can easily double or triple the recipe to feed a crowd! They’re seasoned with a simple spice blend and salt plus some baking powder to get a super crispy exterior.

You can serve them with ranch, but I honestly love them just as is with buffalo sauce and a few fresh cracks of black pepper. They pair perfectly with a caesar salad on the side or all of your favorite game day appetizers like my buffalo chicken dip. If you want a vegetarian version, try my cauliflower wings!

Tips before we get started…

• Be sure you pat your chicken wings very, very dry. This will really ensure they can get super crispy!
• Be sure to use an aluminum free baking powder since we’re using a whole tablespoon and you don’t want any kind of metallic aftertaste.
• If using chicken wings that were previously frozen, be sure to let them thaw fully before proceeding with this recipe.

How to make gluten free chicken wings

Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil and place a wire rack on top. Set aside.

Pat the wings dry- it’s very important they are as dry as possible to ensure they get crispy. Add to a large mixing bowl.

In a small dish, whisk together the baking powder, salt and spices. Toss the spice mixture with the wings until well coated. Add each wing to the wire rack on the baking sheet and avoid having any overlap to ensure they can cook evenly.

Bake for 50-60 minutes, flipping halfway or until the wings are cooked through and crispy on the outside.

Remove from the oven and let cool for a few minutes. Whisk together all ingredients for the sauce, then add the wings to a mixing bowl and toss with the sauce. Serve with ranch and enjoy! Try my baked chicken thighs or hot honey buffalo chicken tenders next!

Are chicken wings usually gluten free?

It depends! if you’re getting wings from a restaurant, the usual issue is going to be cross contamination if they are fried in a fryer that also fries anything breaded. They can also be coated in flour or breadcrumbs, so it’s a menu item you need to be cautious of.

This recipe, however, is naturally gluten free and has no flour or breadcrumbs. Instead, we get a super crispy texture by baking them, not frying, and using baking powder to get a super crispy exterior.

Serving suggestions

If you’re looking for the perfect game day spread, here’s some of my favorite recipes to serve alongside these gluten free chicken wings.

• Gluten Free Pretzel Bites
• Crispy Beef Tacos
• Hot Honey Salmon Bites
• Buffalo Popcorn Chicken
• Vegan Cashew Queso

How to store and freeze

Once prepared, these baked chicken wings will keep for about 3-4 days in the fridge. I suggest letting them cool, then transfer to an air tight container and keep in the fridge. They will naturally lose some of the crispy exterior while they sit in the fridge, so I either like to pop them in the air fryer for a few minutes or back in the oven before serving.

If you do plan on baking a big batch to have leftovers, I suggest waiting to add the sauce until you reheat, that what you can get the crispy texture back before coating in the sauce.

You can also freeze these! To do so, allow to cool completely, then transfer to a freezer safe bag or container and freeze for up to 2 months. Thaw in the fridge and then reheat at 400 until warm through the center. Again, if you are planning to freeze, I do suggest freezing without the sauce.

Baking tips

Since these wings are baked, not fried, there’s a few tips I have to ensure they get really crispy. First is the baking powder. This will raise the pH of the chicken skin which helps the proteins break down and also helps draw moisture to the skin which evaporates in the oven and creates a crisp texture. You cannot use baking soda here, baking powder is key!

Second, be sure to use the wire rack on your baking sheet. This will ensure the air can circulate properly around the wings so they get crispy and not soggy. If you let them bake right on the baking sheet, the bottoms will get a bit soggy!

More chicken recipes you’ll love!

• Air Fryer Chicken Tenders
• Buffalo Chicken Taquitos
• Teriyaki Chicken Meatballs
• Gluten Free Chicken Parmesan

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