Gluten-Free Chicken Wings

5 from 1 vote

These delicious gluten-free chicken wings are oven-baked, extra crispy, and super versatile. Toss them in your favorite buffalo, or barbecue sauce, or enjoy them on their own as the perfect easy dinner or game day appetizer.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, Dinner

Cuisine: American

Servings: servings

Calories: 320kcal

Author: Amanda McGillicuddy

Equipment

Small bowl
Gallon-size resealable bag
Large baking sheet
Parchment paper
Basting brush
Tongs

Ingredients

3 lbs Split chicken wings (2.5-3 lbs)
1 tablespoon Tapioca starch
1 teaspoon Aluminum-free baking powder gluten-free (not baking soda!) - optional, see notes
1 teaspoon Garlic powder
½ teaspoon Sea salt
½ teaspoon Black pepper
½ teaspoon Paprika
2 tablespoon Avocado oil or olive oil

Instructions

Move the oven rack to the bottom setting and preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
In a small bowl, mix together tapioca starch, baking powder, garlic powder, salt, pepper, and paprika.
Remove chicken wings from package and pat dry with paper towels. Once completely dry, place the chicken wings in a gallon-sized resealable bag. Pour the seasoning/starch mixture in the bag and seal. Shake to evenly coat the chicken wings in the seasoning.
Place the chicken wings on the lined baking sheet skin side down, leaving some space between each piece (use two pans if needed).
Using a basting brush, lightly coat the tops of the chicken wings in oil.
Place the wings in the oven and bake for 35-40 minutes (or until they are crispy and reach an internal temperature of 165 F), flipping halfway through with tongs.
Once crispy and fully cooked, remove from the oven and serve plain or with your favorite dipping sauce. You can also warm a sauce in a saucepan over low heat, and then toss the wings in the sauce.

Notes

Scroll up for ingredient notes, possible substitutions, and recipe tips.

Yield: about 22-24 wings, roughly 6 servings of 4 wings.

You might have noticed that most recipes using baking powder will require an oven temperature of 425 F or higher. I have found that you can create a similar reaction by moving the rack to the bottom of the oven. The bottom of the wings get hotter at the bottom of the oven, and the baking powder works to break down peptide bonds creating crispy skin. The wings cooked at 400 F were just as crispy as those cooked at higher temperature, but much more juicy. Try it and let me know what you think!

Nutrition