We love to eat wings in our house, whether for a casual weeknight meal with a side of homemade oven fries or as a party appetizer. And with the Superbowl coming up in just a couple of weeks, this is the perfect dish to add to your buffet. Those of us with celiac disease and/or non-celiac gluten sensitivity know that it’s not easy to enjoy wings when at a restaurant or bar since more often than not, they are dredged in flour and fried to achieve a crispy skin. It can be a real bummer when at a football party or hanging out at your neighborhood watering hole to watch everyone else licking their fingers of sticky barbecue or hot sauce (frown).
But… I found a trick to make homemade wings that are crispy AND gluten free AND healthier because they are made in the oven and not fried! Now, you might be thinking that all you have to do is dredge the wings in gluten free flour and fry them. Logical, but doesn’t really work. See, most gluten free flour blends get too gummy and once it begins to heat, it slips off the chicken rather than sticking to it and crisping up. My trick is to skip the flour altogether and use baking powder instead! You may have heard or seen chefs on television use baking powder and been skeptical. But trust me, it works! These wings are the perfect combination of crispy and sticky! Get my recipe below!
- Pat your chicken dry with paper towels and best you can. If the skin is too wet, the coating won’t stick as well.
- Use any bottled sauce that your family prefers, from barbecue to hot sauce. Just be sure it’s gluten free if you’re celiac or sensitive.
- Don’t overdo it with the baking powder or you’ll get an unpleasant after-taste. A little goes a long way. A little coating is all the chicken needs to achieve a crispy skin.
- Get creative with how you serve the wings if serving them for a party. I like to serve them alongside carrot sticks, celery, cucumber slices and a gluten free dip like blue cheese or ranch.
Oven-Fried, Gluten Free Chicken Wings
- 2 2-lb. packs of Perdue chicken wingettes (fat trimmed but skin left on). You can also use regular wing pieces if you can't find the wingettes. If using frozen wings, be sure to thaw them thoroughly.
- 1/4 cup baking powder seasoned with sea salt and several turns of a black pepper grinder.
- Your favorite bottled, gluten free barbecue sauce or hot sauce. I prefer Rib Rack brand.
- Chopped green onions for serving, optional.
- Step 1 Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. (makes clean-up easier).
- Step 2 Pat wings very dry with paper towels.
- Step 3 Place baking powder mixture in the bottom of a gallon zip-top bag. Add the wings and lock the bag. Shake and massage the chicken gently so each wing gets coated with the seasoned baking powder.
- Step 4 Turn the wings out onto the parchment-lined sheet and arrange in a single layer. Bake for 30 minutes then flip them over to the other side. Bake another 30 minutes. Remove rom the oven and brush your favorite gluten free BBQ sauce on one side of the wings.
- Step 5 Set the oven to broil and broil for about 2-3 minutes. Remove and carefully turn them over to the other side. Repeat with the BBQ sauce. Return to broiler for no more than 2 minutes. Watch carefully that they don’t burn!
- Step 6 Enjoy hot!