Juicy gluten-free chicken wings are coated in a tasty homemade BBQ rub and served with a flavorful gluten-free BBQ sauce. The crispy chicken wings are a meal anyone can enjoy– great for tailgating, game day, and gatherings.
Why You’ll Love This Recipe
- The wings are broiled and not fried, so there is less of a mess – and no gluten!
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.
Ingredients You’ll Need
This gluten free chicken wings recipe is incredibly versatile and easy to customize to fit your dietary preferences. Here’s what you need to get started.
- BBQ Sauce: Whip up a homemade gluten-free BBQ sauce with tomato paste, ketchup, coconut aminos, liquid smoke, honey, kosher salt, coarse black pepper, and a little paprika. It’s quick, easy, and full of flavor!
- Chicken Wings: Two pounds of chicken wings are perfect for my family, with leftovers to spare, but feel free to scale up if you’re feeding a crowd. Save time by grabbing chicken wings split into drums and flats—I usually stock up on uncooked wings from Costco.
- Baking Powder: Baking powder (not baking soda) is necessary for crispy baked chicken wings. Its alkalinity pairs with salt to change the skin’s pH, making the wings extra crispy.
- Spices: Keep the BBQ seasoning simple with paprika, garlic powder, red pepper flakes, kosher salt, coarse black pepper, and a little cayenne pepper. This straightforward rub lets you pair your gluten-free wings with whatever sauce you prefer.
How to Make Gluten Free Chicken Wings
The full recipe with measurements is in the recipe card below.
Step 1: Combine the ingredients for the BBQ sauce in a mixing bowl and set it aside.
Step 2: Pat dry the chicken wings with a cloth or paper towel to remove excess moisture.
Step 3: 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.
Step 4: 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.
Step 5: Allow the wings to cool for 10 minutes, then toss them in the mixing bowl with the homemade BBQ Sauce.
Expert Tips
- Cook the chicken wings on a wire rack, allowing the hot air to move freely around the wings to cook the chicken on all sides. Line a rimmed baking sheet with parchment paper to create a barrier if you don’t have a wire rack.
- Pat the wings dry with paper towels to create a nice, crispy coating.
- Arrange the chicken wings in a single layer onto the wire rack with space in between. Overcrowding the chicken causes them to steam rather than bake.
- Don’t forget to rest the chicken wings after they bake; doing so allows the wings to release moisture from the skin so they stay crispy.
- The best way to know when the chicken finishes cooking is to use a food thermometer. The USDA recommends an internal temperature of 165°F (74°C) for chicken.
If you enjoy gluten free chicken wings, try more chicken recipes!
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.
- Frank’s RedHot Original Buffalo Wings Sauce or Primal Kitchen Buffalo Sauce
- Primal Kitchen Classic BBQ Sauce
- Sir Kensington’s Ranch Dressing, Best Ranch Dressing Recipe
- Primal Kitchen No-Soy Teriyaki Sauce
- Use the sauce from my Garlic Butter Chicken Wings or Air Fryer Garlic Parmesan Wings
Serving Suggestions
Our wings are the perfect appetizer, but make them a complete meal by pairing the chicken with one of these tasty sides for wings.
- Ranch Dressing, Sos Czosnkowy
- Carrots and Celery, Air Fryer Brussel Sprouts, 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
- Dutch Oven Mac and Cheese
- Cucumber Carrot Salad, Avocado Cucumber Tomato Salad, Vinegar Coleslaw
- Chips and Guacamole or Chunky Salsa
What To Do With Leftovers
- Refrigerate: Store the leftovers in an airtight container for 3-4 days.
- Freeze: Let the wings cool, and transfer them to a freezer-safe container or bag. Chicken wings freeze for 4-6 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:
Gluten Free Chicken Wings
- 1 tablespoon tomato paste
- ¾ cup ketchup, no sugar added
- 2 teaspoons coconut aminos
- 2 teaspoons liquid smoke
- 2 teaspoons honey
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon coarse black pepper
- 2 pounds chicken wings, split into drums and flats
- 2 teaspoons baking powder
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- ¼ teaspoon cayenne pepper
- Combine the ingredients for the BBQ sauce in a saucepan and set it aside.
- Pat dry the chicken wings with a cloth or paper towel 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.
- Cook the chicken wings on a wire rack, allowing the hot air to move freely around the wings to cook the chicken on all sides. Line a rimmed baking sheet with parchment paper to create a barrier if you don’t have a wire rack.
- Pat the wings dry with paper towels to create a nice, crispy coating.
- Arrange the chicken wings in a single layer onto the wire rack with space in between. Overcrowding the chicken causes them to steam rather than bake.
- Don’t forget to rest the chicken wings after they bake; doing so allows the wings to release moisture from the skin so they stay crispy.
- The best way to know when the chicken finishes cooking is to use a food thermometer. The USDA recommends an internal temperature of 165°F (74°C) for chicken.