Gluten-Free Chicken Wings

5 from 2 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Snack

Cuisine: American

Keyword: gluten-free chicken wings

Servings: servings

Author: Sabine Venier

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