Mmm, chicken wings. And these gluten-free chicken wings are the perfect snack for game day, a barbecue, or to bring as an appetizer to a party!
Looking to make cauliflower instead of chicken wings? Scroll down for how to use this base recipe for variations like buffalo cauliflower tacos!
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About This Chicken Wing Recipe
Crispy, flavorful chicken wings are easy to make at home. And you don't have to deep fry them either. These bake in the oven with minimal prep work to satisfy your craving for wings.
This is a very basic chicken wing recipe, inspired by the original recipe for buffalo wings. I add some seasoning to the wings before they cook, then once browned and crispy, toss them in a combination of melted butter and Frank's Red Hot (which is gluten-free).
Ingredients You Will Need
-Chicken Wings (drums or flats, about 2 pounds)
-Vegetable Oil
-Spices: Garlic powder, paprika, salt, pepper
-Frank's Original Red Hot sauce (or your favorite hot sauce, gluten-free)
-Melted Butter (use vegan or dairy-free as needed)
How To Make Gluten-Free Chicken Wings
This recipe is so easy because it doesn't require a lot of work! You'll just coat the chicken wings in the oil & spice mixture, then cook them in the oven. Once they are done cooking, you toss them in the hot sauce and melted butter and enjoy!
Tips For Making Gluten-Free Chicken Wings
- To catch the drippings from the wings as they cook, place a metal baking rack over a foil-lined jelly roll pan (a baking sheet with sides). I use NordicWare pans, like these.
- Flip the wings half way through cooking, so they crisp up evenly.
- To reheat, pop them in the oven on foil under the broiler on high for 5-7 minutes.
- To make these dairy-free, simply use your own favorite vegan butter instead of regular butter.
Can I Use This To Make Buffalo Cauliflower?
Yes! I've also used this exact same recipe for making buffalo cauliflower & buffalo cauliflower tacos all the time!
You just need a head of cauliflower, cut into florets, instead of the wings. Follow the recipe as listed below, but you can opt to cook the cauliflower at a higher temperature (425 - 450) to reduce the cooking time to about 20-25 minutes.
Buffalo cauliflower is really good in tacos. Add some broccoli slaw, melted cheese, sour cream, a squeeze of lime, some cilantro, and wrap it up in a soft corn tortilla. Delicious!
How To Serve Chicken Wings
Chicken wings go great as an appetizer, paired with some carrots, celery, ranch or blue cheese. Always make sure your salad dressings are gluten-free (read the label), as it's a sneaky source of hidden gluten. And if you're looking for more great appetizers and snacks, try these loaded nachos, empanadas, guacamole, and epic charcuterie board - all gluten-free!
How To Store Chicken Wings
Chicken wings are best served fresh, but if you are storing, keep them in the refrigerator for up to 2 days in a sealed container. Reheat in the oven for best crispiness.
Looking for more gluten-free dinner recipes?
This is the pad thai I learned to make right in Thailand, with a homemade sauce too!
This gluten-free potato leek soup is super creamy without the dairy.
Veggie chili requires minimum prep work and is packed with vegetables.
Want something easy with tons of flavor? Try chicken piccata over pasta or rice.
Check out over 100+ gluten-free recipes on the blog right here.
Here's the full recipe for gluten-free chicken wings!
If you love this recipe, please leave a comment! Thank you so much!
Gluten-Free Chicken Wings Recipe
Gluten-Free Chicken Wings
Tasty chicken wings right at home! Method inspired by Delish
Ingredients
- 2 pounds of chicken wings
- 2 Tablespoons of vegetable oil or oil of your choice
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- sea salt & freshly ground pepper, to taste (about ½ teaspoon of each, or more)
- ¼ cup Frank's Original Red Hot sauce
- ¼ cup butter, melted (use vegan or dairy-free as needed)
- carrots, celery, ranch or blue cheese
Instructions
Preheat oven to 400 degrees Fahrenheit and place a wire rack over a jelly roll pan (a baking sheet with sides) lined with foil.
In a large bowl, add the chicken wings, followed by the oil, garlic powder, paprika, salt, and pepper. Place the wings evenly spaced out on the wire rack above your jelly roll pan.
Bake for 30 minutes, flipping the wings at the 30 minute mark, then continue cooking another 20-30 minutes, until golden brown and crispy.
Melt the butter in a small saucepan or in the microwave, then add the Frank's Red Hot. Whisk to combine. Transfer the cooked wings to another bowl and toss with the butter/Frank's mixture. You can serve them right away, or broil them in the oven for 2-3 minutes for extra crispiness.
Serve with carrots, celery, and ranch dressing - or blue cheese, if you like. Enjoy!
Notes
Storage: Chicken wings are best served fresh, but if you are storing, keep them in the refrigerator for up to 2 days in a sealed container. Reheat in the oven for best crispiness.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 699Total Fat 58gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 32gCholesterol 155mgSodium 895mgCarbohydrates 17gFiber 1gSugar 1gProtein 28g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like chicken wings?
How do you normally prepare wings?
Tell me in the comments below!
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