These gluten-free chicken wings have the crispiest, paper thin skin and are baked in the oven! NO flour, NO oil, NO frying! In fact, most of the fat in the skin will drip off leaving the most wonderful extra crispy chicken wings ever! They are baked at a high temp and will become your new favorite chicken wing recipe. with an easy buffalo wing sauce included.
My husband is a football-watching, carnivorous, fried-food eating, self-proclaimed chicken wing expert. He orders wings every time they are on the menu at a restaurant. And still these wings are his favorite of all time. I am hooked too! Chicken wings at a restaurant are usually dangerous for gluten-free me, so making them myself is the best option.
Check out more of my gluten-free appetizer recipes including my game-time friendly gluten-free corn dog bites (baked). These wings are perfect with my sweet fluffy gluten-free corn bread or gluten-free dairy-free cornbread.
This recipe has some extra steps that require patience but I promise, you won’t be sorry. The keys to these wings having the crispiest skin possible are:
- a pre-oven steaming,
- some time in the refrigerator, and
- baking them on a wire rack at high temps
The first step is to cook the wings in a steamer for 10 minutes. I usually stuff about 10 wings into the steamer and do it in 2 batches. It’s ok to stack them. The steaming, opens up the skin and allows some of the fat and liquid to drip off. This will keep your oven from getting too smoky.
Once steamed, transfer the wings to an oven-safe wire rack on top of a foil lined sheet pan with 2 layers of paper towels. The baking process gets really messy, so I highly recommend the foil to reduce clean up. The paper towels will absorb the liquid & fat that drip off. Let the wings cool for 20 minutes or so, then transfer the pan to the fridge. If you have the time, let them chill overnight. Otherwise at least 2 hours.
Cooking the wings on a wire rack allows hot air to circulate around the top and bottom of the chicken. The fat and moisture drips off below into the pan, which thins the skin and gets it golden brown, crispy and delicious. No oil, no flour, no frying necessary.
Which Wings to Use?
The subject of controversy . . . wing tip or no wing tip? Many chefs and cooks scoff at the idea of leaving the lowly, undesirable wing tip attached. But, I am an enormous fan of the crispy, crunchy wing tip. And with this recipe, they will be crispy! The recipe will work either way, but I do not recommend using just the drumette.
Buffalo Chicken Wing Sauce
I have included a buffalo wing sauce recipe with an option to up the heat level. Frank’s Ret Hot sauce works best as the base for the sauce. It is the sauce that many of your favorite restaurants use for their wings. I like Frank’s because it has a little kick but isn’t crazy hot, and has a thick texture that coats the wings nicely. My Sesame Teriyaki Sauce or Lime Ginger Cashew Sauce are also excellent coatings for these wings. They are both sweet and salty and can be made mild or hot.