Gluten Free Chicken Wings – Tender, juicy gluten-free chicken wings are coated with a tasty homemade BBQ rub and served with gluten-free BBQ sauce. Like our crispy baked chicken wings, these bake perfectly in the oven for a treat everyone can enjoy – perfect for tailgating, game day, or any gathering you’re planning.
ARE CHICKEN WINGS GLUTEN-FREE?
You’ll love our take on classic wings without gluten. Chicken wings are naturally gluten-free, so it comes down to the rub and sauces you dress them with that will make them gluten-free or not. Most restaurant and store-bought wings contain a batter with ingredients like flour to get them extra-crispy.
Our homemade rub and sauce flavors the wings and are gluten-free without compromising the delicious wing flavor.
WHAT YOU NEED TO MAKE THIS RECIPE
- BBQ Sauce: Our homemade gluten-free BBQ sauce combines ketchup, coconut amino acids, liquid smoke, honey, salt, and paprika. You can add a bit of honey or brown sugar if you prefer something sweeter.
- Chicken Wings: Two pounds of chicken wings will feed my family of four with leftovers, but adjust our recipe if you’re feeding a crowd. Make it easy on yourself and purchase chicken wings split into drums and flats. I usually buy uncooked chicken wings at Costco.
- Baking Powder: Baking powder is necessary for crispy chicken wings.
- Spices: I keep it simple with homemade BBQ rub made with paprika, garlic powder, red pepper flakes, kosher salt, black pepper, and cayenne pepper to flavor the wings; this frees you up to use whatever sauce you prefer, but they taste great on their own.
HOW TO MAKE GLUTEN FREE CHICKEN WINGS
The full recipe with measurements is in the recipe card below.
Combine the ingredients for homemade BBQ sauce in a mixing bowl and set it aside.
Dry the chicken wings using a cloth to remove excess moisture.
Next, line a rimmed baking sheet with aluminum foil and set a wire rack onto it. Combine the baking powder and spices in a mixing bowl. Add the chicken wings to the mixture and toss to combine.
Adjust the oven rack to the upper middle position and preheat the oven to 450°F (232°C). Bake the wings for 20 minutes. Flip and bake for 15-30 minutes, depending on the size of the wings.
Allow the wings to cool for 10 minutes, then toss them in the mixing bowl with the homemade BBQ Sauce.
EXPERT TIPS
- A wire rack allows air to move freely around the chicken wings so the heat can circulate on all sides. If you don’t have a wire rack, I recommend lining a rimmed baking sheet with parchment paper.
- Pat dry the wings to achieve a nice, crispy coating.
- Spread the chicken onto the baking sheet; crowding them causes the wings to steam instead of bake.
- Baking powder is alkaline, and pairing it with salt changes the acidity or pH of the skin, which helps the wings become crispy.
- Let the chicken wings rest after roasting them, allowing the wings to release moisture from the skin so they stay crispy.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, try one of these chicken favorites!
GLUTEN-FREE WING SAUCES
Wings are not the same without a tasty sauce to coat them with. I recommend using the gluten-free BBQ sauce included in the recipe card, but if you don’t feel like preparing sauce from scratch, use one of these.
SERVING SUGGESTIONS
Our wings are the perfect appetizer, but make it a meal by pairing them with one of these tasty sides and small plates.
- Carrots and Celery, Air Fryer Brussel Sprouts, Air Fryer Jalapeño Poppers
- Gluten-Free Corn Bread
- Twice Baked Potatoes, Healthy Potato Salad, Roasted Potatoes, French Fries, Air Fryer Frozen Sweet Potato Fries, Southern Potato Salad
- Southern Mac and Cheese
- Cucumber Carrot Salad, House Salad, Avocado Cucumber Tomato Salad, Vinegar Coleslaw
- Chips and Guacamole or Chunky Salsa
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store the leftovers in an airtight container; they will keep for 3-4 days.
- Freeze – Let the wings cool, and transfer them to a freezer-safe container or bag. Chicken wings freeze for up to 6 months.
- Reheat – Warm the leftovers in the oven for 15-20 minutes at 350°F (176°C).
FREQUENTLY ASKED QUESTIONS
How long to cook chicken wings?
I found the sweet spot, and I bake our gluten free chicken wings recipe for 30-40 minutes at 450°F (232°C) for crispy, fall-off-the-bone chicken wings every time! The best way to know the chicken wings are done cooking is to use a food thermometer to ensure the wings have reached an internal cooking temperature of 165°F (73°C).
Can I make the wings in advance?
If you do so, I recommend preparing the wings and sauce separately. When it’s time to reheat the wings, line them onto a baking sheet and cook them for 15 to 20 minutes until they’re heated through. Prepare and toss the chicken wings in the sauce to serve.
Can I make this recipe in the air fryer?
Depending on the size of your air fryer, you will likely have to work in batches. Preheat the air fryer to 450°F (232°C). Then, line the chicken wings into the air fryer basket. Cook for minutes, flipping them halfway through.
MORE GLUTEN-FREE RECIPES:
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Gluten Free Chicken Wings
For the Gluten-Free BBQ Sauce:
- ¾ cup ketchup
- 2 teaspoons coconut amino acids
- 2 teaspoons liquid smoke
- 2 teaspoons honey
- 1 teaspoon salt
- 1 teaspoon paprika
For the Chicken Wings:
- 2 pounds chicken wings
- 2 teaspoons baking powder
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, coarse ground
- ¼ teaspoon cayenne pepper
- Combine the ingredients for homemade BBQ sauce in a mixing bowl and set it aside. Dry the chicken wings using a cloth to remove excess moisture.
- Next, line a rimmed baking sheet with aluminum foil and set a wire rack onto it. Combine the baking powder and spices in a mixing bowl. Add the chicken wings to the mixture and toss to combine.
- Adjust the oven rack to the upper middle position and preheat the oven to 450°F (232°C). Bake the wings for 20 minutes. (Optional: Brush the wings with BBQ sauce and continue cooking). Flip and bake for 15-30 minutes, depending on the size of the wings.
- Allow the wings to cool for 10 minutes, then toss them in the mixing bowl with the homemade BBQ Sauce.
- A wire rack allows air to move freely around the chicken wings so the heat can circulate on all sides. If you don’t have a wire rack, I recommend lining a rimmed baking sheet with parchment paper.
- Pat dry the wings to achieve a nice, crispy coating.
- Spread the chicken onto the baking sheet; crowding them causes the wings to steam instead of bake.
- Baking powder is alkaline, and pairing it with salt changes the acidity or pH of the skin, which helps the wings become crispy.
- Let the chicken wings rest after roasting them, allowing the wings to release moisture from the skin so they stay crispy.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice