These gluten-free chicken wings are baked in the oven until crispy, then tossed in your favorite sauce. No deep frying, no flour coating, no gluten.
The secret is baking powder. It dries out the chicken skin so the wings get crispy without needing a breaded coating. Just toss the wings in baking powder and spices, spread them on a baking sheet, and bake at 425°F until golden.
Serve them plain, coated in BBQ sauce, or tossed in buffalo sauce with blue cheese on the side. They’re perfect for game day, parties, or anytime you’re craving wings without worrying about gluten.
Ingredients
Ingredient Notes
- Chicken wings – Look for wings already split into drummettes and wingettes (sometimes called party wings at the grocery store). Fresh or frozen both work; just thaw and pat dry before seasoning.
- Baking powder – This is what makes the skin crispy without flour. Almost all baking powder is gluten-free, but check the label if you have celiac.
- Gluten-free buffalo sauce or BBQ sauce – Use any gluten-free BBQ or buffalo sauce. I like Stubb’s Original (certified GF). Check labels – not all sauces are safe.
- Bleu cheese dressing or ranch dressing – I love serving my chicken wings with a creamy dressing to cut through some of the heat. Double check that they are gluten-free, as sometimes thickeners or vinegar used in the dressing are not gluten-free.
TIP
Give your wings room to breathe. If they’re crowded or touching on the baking sheet, they’ll steam instead of crisp. A little space between each wing makes a big difference.
Step-by-Step instructions
These gluten-free chicken wings are very easy to make in the oven with a few simple steps. All you need to do is toss the wings in a mixture of spices and baking powder, then bake in the oven until crispy! The below steps with matching photos are not the full recipe, but are meant to help you see the recipe made at various stages to help you make these baked chicken wings perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Are traditional chicken wings gluten free?
Plain chicken wings are naturally gluten-free, but restaurant wings often aren’t. Many are coated in flour before frying, fried in shared oil with breaded items, or tossed in sauces containing gluten. Always ask how they’re prepared, or make them at home where you control the ingredients.
Recipe FAQs
Yes, you can use frozen chicken wings; however, they must be fully thawed and patted dry to ensure the seasoning sticks properly and they cook evenly.
Chicken wings are fully cooked when their internal temperature reaches 165°F (74°C). It’s best to use a meat thermometer to check this. Also, the wings should be golden brown and crispy on the outside.
Expert Tips
Storage instructions
Store leftover chicken wings in an airtight container or wrap them tightly with aluminum foil. They can be kept in the refrigerator for up to 3-4 days.
You can reheat chicken wings in either the oven or air fryer. I don’t recommend reheating in the microwave because the wings will get soggy.
- Oven: To reheat, preheat your oven to 375°F (190°C). Place the wings on a wire rack over a baking sheet (this helps keep them crispy). Heat the refrigerated wings for about 10-15 minutes, or until they are heated through and crispy.
- Air Fryer: For a quicker option, you can reheat wings in an air fryer. Set the air fryer to 350°F (175°C) and cook the refrigerated wings for about 5-6 minutes.
Serving Suggestions
While you already have the oven on, make my gluten-free buffalo chicken dip or bacon wrapped dates for a great gluten-free game day spread. Round out your spread with baked carrot fries with sriracha mayo for a veggie option.
More gluten-free appetizers to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Chicken Wings
Ingredients
- 3 pounds chicken wings - split at joints into wingettes and drummettes, tips removed
- 1 tablespoon baking powder - ensure it’s gluten-free
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 cup gluten-free BBQ sauce or buffalo sauce - for coating
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat your oven to 425°F (200°C).
- Pat 3 pounds chicken wings dry with a paper towel.
- In a large bowl, combine 1 tablespoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon paprika. Whisk together until evenly mixed.
- Add the chicken wings to the bowl and toss them until they are evenly coated with the seasoning mix. The baking powder helps to make the skin crispy without the need for gluten-containing flours.
- Arrange the chicken wings in a single layer on 1-2 baking sheets, leaving a little space between each wing.
- Bake in the preheated oven for about 40-45 minutes, or until the wings are golden brown and crispy and reach an internal temperature of 165F. If you’re using two baking sheets, halfway through the baking time, switch the baking sheets in the oven.
- Once the wings are cooked, place them in a clean bowl. Pour 1 cup gluten-free BBQ sauce or buffalo sauceover the wings and toss until they are coated.
- Serve the wings hot, either plain or sauced, with your choice of gluten-free dips and sides. Celery sticks, carrot sticks, and a gluten-free ranch or blue cheese dressing are classic accompaniments.
Notes
- I used BBQ sauce to coat my chicken wings after baking. If you have celiac disease or are on a gluten-free diet, keep in mind that not all BBQ sauces or buffalo sauces are gluten-free. You will need to double check the ingredients to ensure yours are gluten-free. I used Stubb’s Barbecue Sauce Original, which is certified gluten-free.
- Do not overcrowd your wings on the baking sheet, otherwise they may not crisp up. If you need to use 2 baking sheets un order to leave a few inches in between each wing, then do so for best results.
Nutrition
