Gluten-Free Chicken Wings

These gluten-free chicken wings are baked in the oven until crispy, then tossed in your favorite sauce. No deep frying, no flour coating, no gluten.

The secret is baking powder. It dries out the chicken skin so the wings get crispy without needing a breaded coating. Just toss the wings in baking powder and spices, spread them on a baking sheet, and bake at 425°F until golden.

Serve them plain, coated in BBQ sauce, or tossed in buffalo sauce with blue cheese on the side. They’re perfect for game day, parties, or anytime you’re craving wings without worrying about gluten.

Ingredients

Ingredient Notes

• Chicken wings – Look for wings already split into drummettes and wingettes (sometimes called party wings at the grocery store). Fresh or frozen both work; just thaw and pat dry before seasoning.
• Baking powder – This is what makes the skin crispy without flour. Almost all baking powder is gluten-free, but check the label if you have celiac.
• Gluten-free buffalo sauce or BBQ sauce – Use any gluten-free BBQ or buffalo sauce. I like Stubb’s Original (certified GF). Check labels – not all sauces are safe.
• Bleu cheese dressing or ranch dressing – I love serving my chicken wings with a creamy dressing to cut through some of the heat. Double check that they are gluten-free, as sometimes thickeners or vinegar used in the dressing are not gluten-free.

TIP

Give your wings room to breathe. If they’re crowded or touching on the baking sheet, they’ll steam instead of crisp. A little space between each wing makes a big difference.

Step-by-Step instructions

These gluten-free chicken wings are very easy to make in the oven with a few simple steps. All you need to do is toss the wings in a mixture of spices and baking powder, then bake in the oven until crispy! The below steps with matching photos are not the full recipe, but are meant to help you see the recipe made at various stages to help you make these baked chicken wings perfectly every time.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

In a small bowl, add the baking powder, garlic powder, pepper, salt, paprika and onion powder. Mix to combine. Add the chicken wings to a large mixing bowl. Pour the spice blend over the wings. Mix until the wings are completely coated in the spice blend. Add the raw chicken wings to 1-2 baking sheets covered in parchment paper. You want to make sure there is enough room around each chicken wing so they get crispy, which won’t happen if they are too close together. Bake the wings in the oven until crispy and cooked through. Place the baked chicken wings into a clean bowl. Do not use the same bowl that the raw chicken wings were in. Pour some sauce over the wings and toss them until they are thoroughly covered. Serve immediately with your favorite crunchy vegetables and dipping sauce, such as bleu cheese dressing.

Are traditional chicken wings gluten free?

Plain chicken wings are naturally gluten-free, but restaurant wings often aren’t. Many are coated in flour before frying, fried in shared oil with breaded items, or tossed in sauces containing gluten. Always ask how they’re prepared, or make them at home where you control the ingredients.

Recipe FAQs

Can I make this recipe with frozen chicken wings?

Yes, you can use frozen chicken wings; however, they must be fully thawed and patted dry to ensure the seasoning sticks properly and they cook evenly.

How do I know when the chicken wings are fully cooked?

Chicken wings are fully cooked when their internal temperature reaches 165°F (74°C). It’s best to use a meat thermometer to check this. Also, the wings should be golden brown and crispy on the outside.

Expert Tips

• Pat the wings dry. Removing excess moisture is key to getting the skin to crisp up properly in the oven.
• Mix your seasonings first. Combine them in a small bowl before adding to the wings so each one gets an even coating.
• Give the wings space. Arrange them in a single layer with room between each one. Overcrowding causes steaming instead of crisping.
• If using multiple pans in the oven, make sure to rotate them halfway through cooking to ensure even baking.

Storage instructions

Store leftover chicken wings in an airtight container or wrap them tightly with aluminum foil. They can be kept in the refrigerator for up to 3-4 days.

You can reheat chicken wings in either the oven or air fryer. I don’t recommend reheating in the microwave because the wings will get soggy.

• Oven: To reheat, preheat your oven to 375°F (190°C). Place the wings on a wire rack over a baking sheet (this helps keep them crispy). Heat the refrigerated wings for about 10-15 minutes, or until they are heated through and crispy.
• Air Fryer: For a quicker option, you can reheat wings in an air fryer. Set the air fryer to 350°F (175°C) and cook the refrigerated wings for about 5-6 minutes.

Serving Suggestions

While you already have the oven on, make my gluten-free buffalo chicken dip or bacon wrapped dates for a great gluten-free game day spread. Round out your spread with baked carrot fries with sriracha mayo for a veggie option.

More gluten-free appetizers to try

All appetizers

• 

  Gluten-Free Wonton Wrappers

• 

  Gluten-Free Crab Rangoons

• 

  Gluten-Free Zucchini Fritters

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.