Extra Crispy Gluten-Free Chicken Wings (Oven Baked)
If you thought making homemade gluten-free chicken wings would be complicated, think again! This easy buffalo wing recipe requires 5-minutes prep, a simple shake coating of baking powder and cornstarch, and unique baking method to achieve a tender, moist interior with extra crispy skin. Toss in the sticky gluten-free buffalo sauce and enjoy a platter of restaurant-worthy, finger-licking wings made with extreme ease!
Preheat the oven to 250°F. Line a baking sheet with a single layer of paper towels. Arrange the chicken wings on top and layer with another layer of paper towels on top. Press to absorb any moisture and dry the chicken.
3 pounds chicken wings and drumettes
In a large ziplock bag, combine the baking powder, cornstarch, salt, garlic powder, and smoked paprika. Shake to combine. Add the dried chicken, reseal, and shake again until evenly coated.
2 teaspoons baking powder, 1 teaspoon cornstarch, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon smoked paprika
Discard the paper towels and line the baking sheet with aluminum foil. Place a wire rack over the foil. Spray the rack with nonstick cooking spray. Arrange the chicken wings on the rack, evenly spaced.
Bake for 30 minutes on the middle rack. Leave the baking sheet in the oven and increase the temperature to 425℉. Bake for 20 minutes.
Move the baking sheet to the upper third of the oven. Rotate the baking sheet and bake for 20 additional minutes.
During the last 5 minutes of baking combine the buffalo sauce ingredients in a large bowl. Once the wings are done baking carefully transfer the wings to sauce bowl and gently stir to combine. Serve immediately with leftover wing sauce and dressing.
¼ cup melted butter, ¼ cup hot sauce, 1 tablespoon honey
Notes
Spicy Buffalo Sauce
Increase the hot sauce to ⅓ cup and decrease the butter to 2 tablespoons. You may or may not add the honey.
Reheating Buffalo Wings
Preheat the oven to 350ºF and arrange the wings on a baking sheet. Lightly spritz with water so the wings don't dry out as they reheat. If you do not have a spray bottle, I just wet my fingers and very lightly drip some water over the top. Bake for 10-15 minutes, or until hot.