Gluten-Free Chicken Wings

5 from 2 votes
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Crispy gluten-free chicken wings are baked in the oven for an easy and quick appetizer. Yes, these wings are flour-free and a family favorite for game days and holiday parties. Top with your favorite wings sauce, or try my buttery buffalo sauce for a spicy kick.

a bunch of crispy gluten-free chicken wings coated in homemade buffalo sauce and seasonings

Gluten-Free Chicken Wings Recipe

Safe to say, chicken wings are a fan favorite appetizer, and the only thing that can make them better is if they’re crispy. I’m here to show you how easy it is to achieve a crispy oven-baked wing using gluten-free ingredients for everyone to enjoy.

I make these wings whenever we have people over, whether it’s a special occasion or not. They’re easy to prepare and baked in 30 minutes, and I know they’ll be devoured. I’ve added a delicious homemade buffalo sauce to this recipe, but these wings can be enjoyed with any of your favorite wing sauces.

Ingredients

  • Chicken Wings: Mix of drumettes and flats. I sometimes use frozen wings. Just make sure to thaw them overnight in the refrigerator.
  • Baking Powder: Baking powder helps make the wings crispy by drawing out moisture. Ensure it’s gluten-free, as some brands may contain traces of gluten.
  • Garlic Powder & Onion Powder: To add flavor and depth to the wings.
  • Smoked Paprika: To add a mild smoky flavor that enhances the other flavors.
  • Salt & Black Pepper: To enhance the other flavors.
  • Hot Sauce: I used Frank’s Red Hot, which is naturally gluten-free. Many hot sauces are naturally gluten-free but always check the label to be certain. Some sauces may contain gluten or cross-contamination.
  • Butter: Add a creamy, rich flavor to the sauce.
  • Maple Syrup: A sweetener for a spicy sweet sauce. You can also use honey.
gluten-free chicken wings ingredients

Tips and Suggestions

  • These wings can easily be made in the air fryer as well. Preheat the air fryer to 400°F and cook for 20-25 minutes, shaking the basket halfway through. They’ll come out crispy and delicious.
  • You can season the wings ahead of time and refrigerate them overnight. However, the spices will draw moisture from the skin, which can make it less crispy when baked.
  • Pat the chicken wings dry before seasoning them. Excess moisture on the skin will prevent the wings from becoming crispy. 
  • The wire rack on top of the sheet pan allows hot air to circulate around the entire wing, ensuring crispy wings on all sides.
gluten-free chicken wings tossed with buffalo sauce and seasonings

Serving Suggestions

My family loves their buffalo wings served with celery sticks and dipping them in dairy-free ranch or blue cheese dressing. I also love to toss these wings with my gluten-free teriyaki Sauce. These crispy gluten-free chicken wings are the perfect game-day appetizer!

Storage Instructions

Leftover wings can be stored in an airtight container in the fridge for up to 3 days. They can then be reheated in the oven or air fryer until heated through.

Close-up of crispy, golden-brown  gluten-free chicken wings on parchment paper, with one wing torn open to reveal tender, juicy meat inside. Light seasoning and oil drippings are visible on the surface.

More Gluten-Free Game-Day Appetizer Recipes

5 from 2 votes

Gluten-Free Chicken Wings

Servings: 4 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
closeup of a tray of crispy, golden-brown gluten-free chicken wings seasoned with spices and arranged on parchment paper, showing their lightly charred edges and flavorful coating
Crispy gluten-free chicken wings are baked in the oven for an easy and quick appetizer. Yes, these wings are flour-free and a family favorite for game days and holiday parties. Top with your favorite wings sauce, or try my buttery buffalo sauce for a spicy kick.

Ingredients 

Chicken Wings

  • 2 pounds chicken wings, split into drumettes and flats
  • 1 tablespoon baking powder, gluten-free
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Homemade Buffalo Sauce

  • 1/4 cup hot sauce, such as Frank’s Red Hot
  • 2 tablespoons butter
  • 1 teaspoon honey or maple syrup

Instructions 

  • Preheat the oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Lightly grease the wire rack. Set aside.
  • Pat the chicken wings dry with paper towels, then add them to a large bowl.
  • In a small bowl, mix baking powder, garlic powder, onion powder, smoked paprika, salt, and pepper. Sprinkle over the chicken to coat evenly with the spice mixture.
  • Arrange the wings in a single layer on the wire rack.
  • Bake for 35-40 minutes, flipping halfway through, until the wings are crispy and golden brown.
  • For Buffalo-style sauce, combine the hot sauce, butter, and maple syrup and heat over medium high heat. Stir until butter has melted and everything is well combined. Let cool 5-10 minutes.
  • Toss the hot wings in the sauce just before serving. Serve and enjoy!

Notes

  • These wings can easily be made in the air fryer as well. Preheat the air fryer to 400°F and cook for 20-25 minutes, shaking the basket halfway through. They’ll come out crispy and delicious.
  • You can season the wings ahead of time and refrigerate them overnight. However, the spices will draw moisture from the skin, which can make it less crispy when baked.
  • Pat the chicken wings dry before seasoning them. Excess moisture on the skin will prevent the wings from becoming crispy. 
  • The wire rack on top of the sheet pan allows hot air to circulate around the entire wing, ensuring crispy wings on all sides.
  • Leftover wings can be stored in an airtight container in the fridge for up to 3 days. They can then be reheated in the oven or air fryer until heated through.

Nutrition

Serving: 1wingCalories: 336kcalCarbohydrates: 4gProtein: 23gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 109mgSodium: 1141mgPotassium: 239mgFiber: 0.3gSugar: 2gVitamin A: 504IUVitamin C: 12mgCalcium: 198mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Snack
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

How to Make Gluten-Free Chicken Wings

raw chicken wings in a glass bowl on a light colored surface

Preheat the oven to 425°F and line a sheet pan with aluminum foil. Place a lightly greased wire rack on top of the lined sheet pan. Lay the chicken wings out and pat them dry with a paper towel to remove excess moisture. Then place them in a large bowl.

gluten-free chicken wing spice rub in a white bowl on a light surface

In a smaller bowl, mix 1 tbsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, ½ tsp salt, and ½ tsp black pepper. Mix to combine. 

raw chicken wings coated in a dry rub in a glass bowl

Sprinkle the spice mixture on the wings. Make sure to coat all sides evenly.

raw chicken wings coated in a dry rub lined up on a wire rack on top of a baking sheet

Add the coated wings to the wire rack in a single layer.

baked chicken wings coated in a dry rub lined up on a wire rack on top of a baking sheet

Bake the wings in the preheated oven for 35-40 minutes, and flip them halfway through. Cook until the wings are browned and crispy.

homemade gluten-free buffalo sauce in a white pot on a wooden cutting board

To make the buffalo sauce (optional), heat a small saucepan over medium-high heat and add ¼ cup hot sauce, 2 tbsp butter, and 1 tsp maple syrup. Stir consistently until butter is melted and the ingredients are well combined. Let the sauce cool for 5-10 minutes.

gluten-free buffalo sauce coated chicken wings in a glass bowl

Once the buffalo sauce has cooled, add the wings and sauce to a large bowl and toss them to coat them evenly. Serve with your favorite dressing, and enjoy!

Overhead view of a tray of crispy, golden-brown gluten-free chicken wings seasoned with spices and arranged on parchment paper, showing their lightly charred edges and flavorful coating

About Sabine Venier

Originally from Austria and currently residing in the UK, Sabine Venier infuses her passion for homemade gluten-free cooking into Mama Knows Gluten Free. As the former proprietor of a successful food blog, her culinary expertise spans a broad spectrum. Sabineโ€™s culinary journey was rooted in the cherished family recipes taught by her mother, nurturing a profound appreciation for fresh, homemade ingredients. Sabine has gained recognition as a recipe developer and food photographer, with her work featured in various magazines and online platforms. Her innovative recipes have appeared in prestigious publications such as Forbes, Parade, and Rachael Ray Everyday. As a published cookbook author (The Chocolate Addictโ€™s Baking Book), she is excited to share her practical and easy-to-follow recipes with the Mama Knows Gluten Free community.

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5 from 2 votes

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2 Comments

  1. Yes, amazing how alittle Baking Powder can crisp em up nicely.. Have found not turning halfway through, makes no difference whatsoever.. Good Wings.