Gluten-Free Chicken Wings
If you’re looking for a classic gluten-free chicken wing recipe that is baked in the oven, this is the only recipe you’ll need!
It’s so simple to do and gives you consistently crispy chicken wings that you can pair with your favorite sauces and dips. Serve with some crunchy carrots or celery to help cool down your palate!
You’ll love this recipe because:
Table of Contents
Ingredients
Ingredient Notes
- Chicken wings – Look for chicken wings that are already split at the joints (often called drummettes and wingettes or party wings at the grocery store) with tips removed for convenience. Fresh wings are preferred for the best texture, but frozen wings work well too; just ensure they are fully thawed before use.
- Baking powder – Baking powder is used to coat the wings to get them extra crispy without the need for deep frying them by drying out the chicken wing skin. These days, baking powder contains either potato starch or regular cornstarch, and is therefore gluten-free. However, it’s always best to double check that your baking powder is gluten-free if you have a gluten intolerance or celiac disease like me.
- Salt – Regular table salt works fine, but you can swap it with sea salt or kosher salt in this recipe.
- Black pepper – Freshly ground black pepper is recommended for the best flavor. I like the variance in pepper flakes size using a grinder.
- Garlic powder – Garlic powder can easily clump, so keep it dry and well-sealed.
- Onion powder – Similar to garlic powder, ensure it’s fresh and clump-free. Onion powder adds a subtle depth to the seasoning mix.
- Paprika – This spice adds a beautiful color and a hint of smokey flavor without much heat.
- Gluten-free buffalo sauce or BBQ sauce – Choose your favorite sauce to coat the chicken wings with after they come out of the oven. Again, if you have gluten intolerance or celiac disease, double check that the sauce you are using is gluten-free. Alternatively, you can eat the wings plain without coating them in a sauce if you prefer!
- 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.
When arranging your chicken wings on the baking sheet, ensure they are not touching each other to allow the heat to circulate fully around each wing. This spacing is crucial for achieving an even and crispy exterior.
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.
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.
More gluten-free appetizers to try
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Gluten-Free Chicken Wings
Ingredients
- 3 pounds chicken wings (split at joints, tips removed)
- 1 tablespoon baking powder (ensure it’s gluten-free)
- 1 teaspoon 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 (optional)
Instructions
- Preheat your oven to 425°F (200°C).
- In a large bowl, combine the baking powder, salt, pepper, garlic powder, onion powder, and 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 your favorite gluten-free sauce over the wings, such as BBQ sauce, 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
I’m Megan
A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…
